Challah Bread

In a large bowl, combine the tapioca starch, rice flour, and buckwheat flour with the psyllium husks, xanthan gum, baking powder, and half the sugar.

In a small bowl, mix the yeast with the other half of the sugar and 30 ml of the lukewarm milk until the yeast dissolves. Set aside for 10 minutes.

In a small bowl, mix the yeast with the other half of the sugar and 30 ml of the lukewarm milk until the yeast dissolves. Set aside for 10 minutes. Add to the large bowl the melted butter, remaining lukewarm milk, yogurt and the yeast mixture. Optionally add one egg. Stir until combined.

Knead the dough until smooth (about 5 minutes). Cover and let rise for about 1 hour.

Preheat the oven to 180°C.

Place the dough on a lightly floured work surface and knead well with wet hands. Divide the dough into 3 portions and shape each into a strand. Moisten your hands from time to time to make the dough easier to work with.

Line a baking sheet with parchment paper and twist the 3 strands into a braid.

Cover with a tea towel and let rise for 10 minutes.

Brush the plait with a little milk and bake for 30-40 minutes. If the bread gets too dark, cover it.

Immediately after baking, brush with liquid jam (or egg yolk) using a pastry brush and garnish with toppings if desired.