Rabbi Chaim’s Famous Oat Challah

Gluten Free Oat Challah

This recipe produces a delicious, moist bread. Because the challahs are made with oat flour, you can say the HaMotzi blessing on them for Shabbat. They also freeze well as dough or already baked.

I hope that you enjoy this as much as we do!

This makes one loaf:

Ingredients:
1/3 cup honey or date paste
2 1/4 tsp yeast
3/4 cup warm water
3 eggs room temp
1/4 cup alternative milk room temperature (rice, hemp, almond or oat)
1/4 cup grapeseed or avocado oil
1 1/2 tsp salt
3 cups gluten free oat flour
2 tsp xanthan gum

Instructions:
1. Dissolve the yeast in warm water in a bowl. Add the honey and let stand until bubbly.
2. Add the salt, oil, egg, milk and mix well.
3. In a separate bowl, mix the flour, salt and xantham gum.
4. Gradually add the flour mixture to the wet ingredients. The dough is gooey and wet. Knead if desired for 7-8 minutes (use well oiled hands). Do not add more flour. I rarely knead this one, but I mix well with a wooden spoon.
5. Let rise covered and warm until doubled in size.
6. Punch down, put into well oiled mini muffin pans or half loaf pans lined with parchment paper (my preference). Rise again until doubled in size.
7. Bake at 350 until golden brown. About 40 minutes..
​8. Immediately remove from pans and cool on rack.

For Rosh Hashanah, you can add dates and a honey cinnamon glaze
Ingredients:
1/2 c. chopped medjool dates
1/4 c honey
1 tsp cinnamon

Instructions:
1. Mix dates into the dough after the second rise and before putting into round baking dish.
2. Mix honey and cinnamon and use a knife to pull the mixture through in swirls.
3. Let rise a final time before baking.

Recipe shared by www.mittenswellness.com