My gluten-free, low-carb challah bread recipe

Gluten-free bread can be tasty. It is our experience that gluten-free bread is best enjoyed when one does away with the expectation of duplicating the taste and texture of wheat. It’s very difficult, when all you’ve ever known are gluten breads, to suddenly find satisfaction in something that isn’t gluten. But satisfaction can be achieved.

This is a heavily modified version of Bette Hagman’s recipe for gluten-free challah bread. It is modified to exclude high-carb flours and dairy.

1 1/2 tablespoons sesame seeds
2 cups garbanzo bean flour
1/2 cup red potato flour
1/2 cup almond meal
3/4 cup sweet potato flour

1/4 cup sugar (you can substitute with Stevia)
3 teaspoons Xanthan gum
2 teaspoons unflavored gelatin
1 teaspoon salt
1 tablespoon dry yeast granules
1/2 cup lukewarm water (I use hemp milk)
2 teaspoons sugar
1/4 cup shortening (I use mayonnaise or cocoa butter)
1 1/4 cups hot water (I use hemp milk)
1 teaspoon vinegar or dough enhancer
3 eggs, at room temperature
2 egg yolks
I add 1/8 cup of ground flax

Grease and flour pan . The best size pan for this is 11 3/4 X 5.5 X 3 1/4. The dough needs that much room to expand.

Brown sesame seeds in heavy skillet on medium heat. Set aside.

Combine flours, sugar, xanthan gum, gelatin, and salt in bowl of mixer. Blend.

In a separate bowl, dissolve yeast in warm water to which the 2 teaspoons of sugar have been added. Soften the shortening in the hot water.

Pour shortening mixture into dry ingredients, add vinegar, and blend on low. Add eggs and egg yolks, beating slightly. The mixture should be slightly warm. Add yeast water and beat 3 1/2 minutes on high. Stir in most of the toasted sesame seeds, reserving a pinch or two for the top.

Spoon dough into pan. Sprinkle with the remaining sesame seeds. Let dough rise again in a warm place until doubled, approximately 35-45 minutes for rapid-rising yeast; 60-70 minutes for regular. (I cover
pan with damp towel)

Bake in preheated 400 degree oven for 50-60 minutes, covering after first 10 minutes with aluminum foil. (I don’t cover)

This bread should be refrigerated or frozen after it is sliced. We prefer to freeze it. Cool and slice before freezing. Take out as many slices as needed and thaw in toaster on medium setting right before eating.

I use a Sunbeam bread slicing stand.

* Red potato and sweet potato flours are available at Asian grocery stores (99 Ranch Market is one). The garbanzo bean flour I use is Bob’s Red Mill brand, which is available at many grocery chains now, as well as Whole Foods and organic markets. We use Tempt brand unsweetened original hemp milk.

** Each slice of bread works out to about 6g of carbs.


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