Grain Free Braided Challah

The most authentic loaf of Challah this side of wheat. My new Grain Free Braided Challah is outrageously delicious and the crumb is beyond.
2 hours
25 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:173
Fat:7 g
Carbohydrates:25 g
Protein:3 g
Cholesterol:69 g
Sodium:172 mg
Fiber:1 g
Sugars:7 g
Calculated for total recipe.

Serves: 8-12

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Ingredients


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
  2. Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
  3. While the yeast proves, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
  4. In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
  5. Once the yeast has bloomed, combine the mixture with the egg/oil mixture
  6. Whisk them together thoroughly
  7. Then pour wet ingredients into the dry starch mixture and stir QUICKLY
  8. The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
  9. Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
  10. The first rise is 30 minutes. After 30 minutes has passed, "punch" the dough down in its bowl and cover it once more
  11. The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out (don't worry there's a remedy to this if it does)
  12. After the second rise, divide the dough into 3 equal parts. Spray each part with the oil spray or liberally oil your hands and coat the dough pieces manually
  13. Preheat your oven to 350F
  14. Roll each one out into a foot long "snake" shaped piece.
  15. If a piece starts to crack or isn't smooth, use oil to piece it together and smooth the cracks. This will help the end result if you take the time to smooth the dough pieces
  16. On a large oiled cookie sheet, begin to assemble your braid. Do this by pressing together the ends of all 3 dough segments.
  17. Now begin your braid. If you need a tutorial, this will help. Work slowly, again, since the dough lacks gluten, it will not braid quickly and could break off if you move too quickly.
  18. Once you reach the end of the braid, pinch the ends together once more. If at any point you need more oil to "mend" the braid segments, use it.
  19. Now bake your loaf for 25 minutes, removing it from the oven and then topping it with flaky sea salt if desired.

Notes

If your yeast does not bloom, toss it and start again. It should bubble and increase in volume significantly. If it doesn’t, the yeast is either dead or the water may be too hot. // Letting the dough rise twice helps to increase even more air within it. This will help the texture. It will work without the 2nd rise, but it’s even better with it. // Proofing the dough (letting it rise) in a warm spot will help the yeast activate even more. In a cold area, it will be harder to get the same results. // Use the ghee spray or oil your hands liberally when you divide the dough. The oil helps seal the outside of the each segment and improves the texture as well as prevents it from getting too crumbly. // Work with the dough slowly. It is not like gluten containing dough. It is slightly more fragile and will break if you rush the process // You can also use an egg wash but I prefer the spray oil. // Challah is best same day as made. It will harden quickly if you make it ahead. If you do make ahead the same day as needed, keep it wrapped air tight and warm before serving. It will work well for next day french toast but less well as regular challah. // If your dough seems too wet to roll, sprinkle little bits of tapioca starch at a time until it becomes more workable

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