Gluten-Free Challah Bread

Gather Ingredients and Prepare Psyllium Gel

1. Gather your required ingredients.

   

1. In a large bowl, combine warm water, sugar, and yeast. 

   

1. Let sit for 10 minutes until the yeast is foamy.

1. Add psyllium husk and mix. Let stand for 5 minutes until it becomes a gel.

   

Mix Dry Ingredients

1. In a separate large bowl, combine tapioca starch, potato starch, Caputo flour, protein powder, salt.

   

Combine and Knead

1. Add the wet psyllium gel mixture to the dry ingredients. Mix thoroughly.
   

1. Add in the whole egg, egg yolks, and olive oil and mix to combine.

   

1. Mix or knead until a smooth, soft dough forms. It will be slightly tacky but moldable.

First Rise

1. Cover and let the dough rise at room temperature for about 1 hour, or until the dough has increased by size by about 30-50%

   

Shape the Challah

1. Divide dough into 4 equal pieces. Roll each piece into an oval shape, then roll into logs.
   

   

1. Braid the dough as desired (these instructions are for a 4-strand loaf, but it can be made with 3 strands, or even 6!) and place the braided loaf on a parchment-lined baking tray.

   

Second Rise

1. Cover loosely and let rise again for 45–60 minutes, or until noticeably puffed.

   

Egg Wash and Bake

1. Preheat oven to 200°C (392°F).

1. Brush the top of the challah gently with beaten egg and sprinkle generously with sesame seeds.
   

   

1. Bake at 200°C (392°F) for 10 minutes, then reduce to 190°C (375°F) and bake for another 15 minutes, or until deep golden and hollow-sounding when tapped.

Cool and Serve

1. Cool the challah completely on a wire rack — at least 1–2 hours — before slicing. This helps finish the setting and prevents gumminess.