Challah bread is one of my favorite breads. I fell in love with it when we started enjoying it baked fresh, from scratch, with our Sabbath meals. There’s something special about placing a beautiful braided loaf on the table to break bread together. The aroma, the texture, and the tradition all combine to create a memorable experience that I look forward to whenever we can enjoy it.
The Rich History of Traditional Challah Bread
Challah is a traditional Jewish bread, often eaten on ceremonial occasions such as Shabbat and major Jewish holidays like Rosh Hashanah. The exact origins of challah are debated, but it is commonly thought to have originated in the Middle East and later gained popularity among Jewish communities in Europe. The word “challah” refers to the portion of dough traditionally set aside as an offering, a practice rooted in the Jewish faith and mentioned in the Torah.
Traditional challah bread is a relatively simple yeast bread made with bread flour, eggs, honey, and oil. It’s distinguished by its beautiful braided shape. The braids can vary from simple three-strand braids to elaborate six-strand patterns. Regular challah has a soft, fluffy texture from egg yolks and bread flour, and is typically dairy-free to keep kosher, making it suitable for serving with both meat and dairy meals according to Jewish dietary laws.
The bread holds symbolic meaning in Jewish tradition. During the Birkat Hamazon (Grace After Meals), there are special blessings said over bread. On Shabbat, two loaves of challah are placed on the table to represent the double portion of manna that fell from heaven during the Israelites’ time in the desert, ensuring they had enough for the Sabbath day of rest.
Understanding Food Allergens in Bread
However, gluten and egg are still known allergens that prevent some from enjoying this delicious bread. The FDA classifies the “Big Nine” as the primary food allergens, accounting for about 90% of all food allergy reactions in the United States. These allergens include milk, eggs, wheat, peanuts, tree nuts, soy, fish, shellfish, and sesame seeds. Many breads contain milk, eggs, and wheat flour, and may also include nuts, such as almond flour or sesame seeds, sprinkled on top.
For those with celiac disease or gluten sensitivity, wheat flour poses a serious health concern. Similarly, egg allergies are among the most common food allergies, particularly in children. This makes traditional challah off-limits for many families who want to participate in this meaningful tradition or simply enjoy challah.
Creating an Allergen-Friendly Version
This recipe is allergen-free and addresses these concerns head-on. To make it, I used my breadstick dough, with some modification, as the base for this recipe since I knew it would hold up well to braiding. After many attempts to create gluten-free challah that didn’t fall apart or look like poop (I’m reflecting on my teff challah fail and burnt sourdough versions), I finally succeeded with this recipe.
The gluten-free flour blend is composed of sorghum flour, millet, tapioca flour, and potato starch. I specifically chose this combination of flours and starches because they work together to mimic the structure and texture of wheat flour. Sorghum flour provides a mild, slightly sweet flavor and adds body to the dough. Millet contributes a tender crumb, while tapioca flour and potato starch lighten the texture and prevent the bread from becoming too dense or gummy.
Key Ingredients and Substitutions
The recipe still contains the signature yeast and honey of traditional challah, creating that characteristic sweet flavor that makes challah so yummy. I use active dry yeast, which needs to be activated in warm water before adding to the dry ingredients. The temperature of the water is important. If it’s too hot, you’ll kill the yeast. If it’s too cold, it won’t activate properly. Aim for water that feels comfortably warm to the touch, around 110 degrees Fahrenheit.
Instead of using eggs for binding, which traditional recipes rely on heavily, I replaced them with a psyllium husk powder gel mixture to keep it allergen-friendly. Psyllium husk is a game-changer in gluten-free baking. When combined with liquid, it forms a gel that mimics the binding properties of gluten and eggs. Some gluten-free challah recipes use xanthan gum or Just Egg as alternatives, but I found psyllium husk provides great texture and structure for yeast breads like this one.
The olive oil in this recipe serves multiple purposes. It adds moisture, helps create a tender crumb, and contributes to the rich flavor profile. The apple cider vinegar might seem like an unusual addition, but it helps activate the leavening and adds a slight tang that balances the sweet flavor from the honey.
The Baking Process
I milled the gluten-free grains fresh in my NutriMill Harvest, which I highly recommend if you bake frequently with alternative flours. Freshly milled flour has superior flavor and nutritional value compared to store-bought options. However, if you don’t have a grain mill, you can absolutely use pre-ground flours from your local grocery store or health food store.
I combined the flours, starches, and dry baking ingredients together in a large bowl, making sure everything was well incorporated before adding any wet ingredients. This ensures even distribution of the leavening agents and sea salt throughout the dough.
Meanwhile, I activated the yeast and prepared the psyllium gel in my Bosch Universal Plus Mixer, whisking together the warm water, yeast, honey, olive oil, apple cider vinegar, and psyllium husk powder until fully combined, then letting it sit for 10 minutes until thick and gel-like. This step is absolutely crucial. Don’t rush it. The yeast mixture needs time to proof, and the psyllium needs time to fully hydrate and reach a gel-like consistency. You’ll know it’s ready when the mixture has thickened noticeably, and the yeast looks foamy and active.
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Once that was ready, I combined the dry ingredients into the wet in the Bosch mixer to form a sticky dough. If you don’t have a mixer, you can certainly mix this by hand, though it will take a bit more effort. The dough will be a little sticky, which is normal for gluten-free bread dough. Don’t be tempted to add too much extra flour, or your challah will be dry.
Shaping and Braiding
I divided the dough into three equal pieces and rolled the dough into about 12-inch-long strips on a clean pastry dough mat. Note: if the dough is sticking to the work surface, use a little flour from your blend to lightly dust it. Working with gluten-free dough requires a gentle touch. If the strands break, simply pinch them back together and continue.
I braided the three strands of dough together into a traditional braid, just like you would braid hair. Pinch the ends together firmly to seal them. The braided challah dough looked beautiful already, even before rising. I placed it on a silicone-lined baking sheet, covered it with a dishcloth, and left it to rise for 40 minutes in a warm place until slightly puffed.
This rising time allows the dough to absorb the liquid, increase in volume, and develop flavor. The right amount of time can vary depending on your kitchen’s temperature. In a warm environment, the dough might rise faster, while a cooler room temperature might require a bit longer. You’re looking for the loaf to look noticeably puffed, though it won’t double in size as traditional wheat-based yeast breads would.
Baking and Finishing Touches
Instead of a glossy egg wash, which would reintroduce allergens, I used a plant-based butter brushed on top, then sprinkled with bagel seasoning for extra flavor and visual appeal. Traditional challah gets its beautiful golden-brown, shiny crust from an egg wash, but this dairy-free alternative still produces an attractive finish. The melted butter helps the seasoning adhere and promotes browning.
This topping is completely optional; none is required, so if you’re allergic to any of the components of bagel seasoning (which often contains sesame seeds), skip it entirely. You could also use poppy seeds alone, or simply brush with olive oil for a simpler finish.
I preheated the oven to 400 degrees and baked the loaf for 30 minutes. Oven temperatures may vary, so start checking at the 20-minute mark. You’re looking for a nice golden brown crust and an internal temperature of about 200 degrees when measured with an instant-read thermometer inserted into the center of the loaf.
Recipe Card
Allergen-Friendly Braided Challah Bread (GF, DF, Egg Free)
Equipment
- 1 Grain Mill and 1 Universal Mixer Get $20 Off either with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Fresh-Milled Flour Blend
- 1 cup sorghum flour (~140 g)
- 1 cup millet flour (~130 g)
- 1 cup tapioca starch (~120 g)
- 4 tbsp potato starch (~32 g)
- 3 tsp baking powder (~12 g)
- 1 tsp sea salt (~6 g)
Yeast & Psyllium Gel Mixture
- 5 tsp active dry yeast (~16 g)
- 2 tsp honey (~14 g)
- 4 tbsp olive oil (~54 g)
- 2 tsp apple cider vinegar (~10 g)
- 1 1/2 cup warm water (360 g)
- 4 tsp psyllium husk powder (~10 g)
For Brushing
- 4 tbsp melted plant-based butter, or olive oil (~54 g)
- Pinch salt (~1 g)
Optional: toppings such as poppy or bagel seasoning
Instructions
- Activate the yeast & psyllium gel: In a mixer bowl, whisk together the warm water, yeast, honey, olive oil, apple cider vinegar, and psyllium husk powder until fully combined. Let the mixture sit for 5-10 minutes, until thick and gel-like.
- Prepare the flour: If using whole grains, grind the sorghum and millet into flour using a grain mill, (Or use pre-milled flours.)
- Mix dry ingredients: In a bowl, combine the sorghum and millet flours with the tapioca starch, potato starch, baking powder, and salt. Whisk to combine.
- Combine wet and dry: Add the dry ingredients to the wet and mix with a dough hook on medium speed until a smooth, slightly sticky dough forms.
- Shape: Divide the dough into 3 equal pieces. Gently roll each into 12-inch strands, braid strands pinching ends to seal, and place on a lined baking sheet.
- Rise: Cover loosely with a towel and let rise in a warm place for 40–60 minutes, until slightly puffed.
- Preheat oven: Preheat to 400°F (205°C).
- Top & bake: Brush challah with melted plant butter or olive oil and optionally sprinkle with desired seasonings. Bake for 30 minutes, until lightly golden, or internal temperature of 200.
- Serve: Serve warm.
Serving Suggestions and Storage
This gluten-free challah is absolutely delicious, fresh from the oven, and it’s also wonderful the next day. It also makes incredible sandwich bread, or can be cubed and used for croutons, stuffing, or even breadcrumbs.
Store your GF challah at room temperature in an airtight container or wrapped in plastic wrap for up to three days. For longer storage, slice and freeze individual portions. This is a good thing because you can pull out just what you need whenever the craving strikes.
Why This Recipe Works
Creating a great gluten-free version of any traditional bread requires understanding what makes the original special and finding creative ways to replicate those qualities. The combination of psyllium husk for binding, the specific blend of gluten-free flours, and the traditional method of preparation all contribute to a loaf that honors the original while being accessible to those with dietary restrictions. Whether you’re serving this for Jewish holidays, weekly Shabbat dinners, or simply because you love delicious gluten-free bread alternatives, this recipe delivers.
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