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Allergen-Friendly Braided Challah Bread (GF, DF, Egg Free)

Gluten-free, dairy-free, egg-free challah bread made with a sorghum–millet flour blend and psyllium for structure. The dough is yeast-risen with honey, braided, and brushed with dairy-free butter or olive oil, and baked until lightly golden.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Middle Eastern
Keyword: Bread, Challah, Dairy-Free, Egg-Free, Gluten-Free
Servings: 16
Calories: 85kcal

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.