Gluten-free Bread and Hamotzi Challah Recipe

Gluten Free,  Dairy-Free Quick & Easy,
Oat Flour Yeasted Bread, Roll, or Muffin
Recipe (Hamotzi for Shabbat)
Yes, this makes a great slightly sweet gluten-free
loaf of bread!

Tastes sweet and delicious as muffins any time!

Moist, mildly sweet, cake-like fluffy. Serve with bread meals,
or any time with your favorite fruit spread or honey.

Can be baked in a challah shaped mold or regular
loaf pan, or in muffin tins or ramekins for rolls.

Makes 2 whole large Challah Mold Pans
PLUS 6 muffins.
I made 4 half-challahs and 6 ramekin rolls
from this batter.

INGREDIENTS

1 2⁄3 cups water, 75º-85º very warm

1⁄4 cup olive or avocado oil

1 teaspoon white vinegar

1 tbs. pure maple syrup, or honey

1 1⁄2 teaspoons salt

4 room temperature eggs lightly beaten +

1 egg white

(Save 1 egg yolk, beaten for egg wash)

1⁄2 cup coconut sugar

3⁄4 cup tapioca flour 

3 cups   oat flour 
(For celiac use certified Gluten-Free, Oat Flour),

1-1/2 teaspoons xanthan gum

1 tablespoon yeast

Optional

poppy seed 
sunflower seeds
sesame seeds 

DIRECTIONS

Combine all the ingredients according to your bread
machine’s directions and mix it on the dough cycle. Or
mix it in a stand mixer with a dough paddle for 8 minutes.

When it’s finished, dump the dough into small greased
oval pans, ramekins, or muffin tins or challah molds.

(If oven is cold when you start, turn on oven light. Turn on
heat set at  350º-F for 20 seconds and shut it,  just to create
warm environment for the dough-batter to rise in). The oven
light will maintain sufficient warmth.

Cover your molded dough loosely with parchment. Let rise
in a warm place (total time about 30-35 minutes).  While
your oven preheats to 350º-F Keep the molds warm and
covered on top of your stove 

Place your molds covered with parchment in the warm oven.
After 15 minutes of rising in the oven keep the molds warm
and covered on top of your stove while your oven preheats to
350º-F for baking.

Bake at 350º-F degrees until done (about 20 minutes).
After 15 minutes of baking, it is safe to flip them out of
the pans, brush with egg wash, sprinkle with poppy, sunflower,
or sesame seeds and bake another 5 minutes or until
glossy. It should be nicely browned on top.

BAKING METHODS

Grease a braided bread mold pan and dust with
flour or line it with foil and lightly grease the foil.
If you can find it, use non-stick foil, Use a ladle to
pour batter into pans.

I divided my challah pans with separate pieces of foil to
make 4 challah molds instead of two big ones. If you do this,
make sure the middle dividers are high and firm so the batters
don’t flow into each other.

FOR 2 Half-Pans: as I did here, line one pan with
two sheets of foil, raised and meeting in the middle,
for support. (Each becomes half a loaf). Grease and
dust foil with flour or find non-stick foil. I was able to
get 4 half-challahs and 8 muffin tin (rolls) from above
batter recipe.

Let rise in warm place about 30-45 minutes
or until 1.5 times in size, not doubled.
(oven with only its light on is best) 

If using a loaf pan (instead of braided mold pan)
1 egg yolk beaten, plus 1 tsp water for wash
just before baking.

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PREPARATION

Preheat oven350 F

Combine dry ingredients in a separate bowl and slowly
add to wet mixture. Mix on gluten free or dough setting in
bread machine (about 8-10 minutes). The dough should
be a thick batter, and on the wet side, but should hold together.

Baking Methods 

Let rise until double in size 1.5 times its size 35-45 minutes. 
Bake in a 350 F preheated oven approx. 20-30 min.

If using a loaf pan (instead of braided mold pan)
you can brush with beaten 1 egg yolk plus 1 tsp water,
just before baking.

(When cooled put in poly bag inside an airtight
container.) Warm up in the microwave (30 seconds
or so). Can be stored in freezer for 3 months.

Leftovers can be (separated with parchment strips) and
frozen for up to 3 months.

HEALTH TIP From MERCOLA.com

• Compared to fresh bread — whether homemade
  or commercial — both freezing and toasting results
  in lower postprandial blood glucose measurements.
  (Dr. Mercola, mercola.com)

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* Hamotzi Rabbinical Approval if Oat Flour:

* From http://www.chabad.org/

On Sunday, July 9, 2017 you wrote:
Does this recipe qualify for Hamotzi Gluten Free Challah?

Elchonon Kazen | Chabad.org
<mail_co862246_3496048@chabad.org>
http://www.chabad.org/supportatr
Jul 10

Dear Barbara,
Since the oats are the majority it seems to qualify for Hamotzi.
Best regards,

Rabbi Elchonon Kazen
Please help us continue providing this service. Thank you.

Donate Online:
http://www.chabad.org/supportatr

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Date Initiated: 7/9/2017 9:37:32 AM
Category: Ask the Rabbi
Name: Barbara
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