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gluten free challah recipe

I Have tried so many gluten free challah recipes over the years. I was never too thrilled with the results. I actually gave up for a few years and didn’t even bother. I just came to terms with the fact that it’s just not going to be anything close to regular challah. The truth is that it isn’t, but I came across a recipe that I thought had potential, played around and came up with a version I really like. It doesn’t taste like regular challah, but it’s really yummy and a great alternative.

In order to be able to wash on the challah and make the Hamotzie blessing (more info here:, there needs to be a certain amount of oat flour. That makes the recipe options more limited.

I hope you find the recipe as tasty as I do!

2/3 cup water

1 tbs yeast

1/3 cup honey

1/4 cup avocado oil (or oil of your choice)

3 eggs

1/2 tsp apple cider vinager

1 cup gluten free flour (King Arthur) (this is by far my favorite gluten free flour, they are not all created equal)

1 1/2 cup oat flour

1 tsp salt

2 1/2 TBS dark brown sugar

Mix all the wet ingredients together, then slowly add the dry ingredients. It is going to be more of a loose dough, so you’re not going to shape it like a typical challah. My favorite way to make them is in muffins. I will link my favorite silicone muffin pans here. They are so awesome everything just pops out of them like a dream.

I like to bake it on convection 325 °F, feel free to adjust to accommodate your oven. Bake for about a 1/2 hour or until golden. It yields about 12 muffins.




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