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gluten-free challah

Gluten-Free Challah

  • Author: Simone Miller
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes + time to proof
  • Yield: 1 large challah
  • Category: Baked Goods


gluten-free, grain-free and dairy-free challah, made like real bread and tastes like real bread!


  • 1/2 cup warm water
  • ¼ cup + 2 teaspoons honey, (divided)
  • 1 tablespoon yeast
  • 4 eggs
  • ¼ cup avocado oil ((or other neutral tasting oil))
  • 1/2 cup (64 grams) potato starch
  • 1/2 cup (64 grams) cassava flour, (plus more for dusting)
  • ¼ cup (32 grams) ground psyllium husk
  • 1/2 teaspoon finely ground salt

for the egg wash:

  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon honey ((optional- for color))


  1. In a large mixing bowl, dissolve the 2 teaspoons of honey in the warm water. Whisk in the yeast. Set aside to bloom, about 10 minutes.
  2. Meanwhile, in a medium mixing bowl, whisk together the potato starch, cassava flour, ground psyllium husk, and salt.
  3. Once the yeast is foamy and active, whisk in the eggs, followed by the ¼ cup honey, and avocado oil.
  4. Whisk in the dry mixture. (reserve the bowl the dry ingredients were in) It will be thin and the consistency of cake batter, but don’t worry- it will thicken up as the psyllium absorbs the excess moisture. Switch to a rubber spatula and mix for about 5 minutes, or until the dough is thickened and sticky. (it still won’t be quite like bread dough. Don’t worry)
  5. Wipe out the bowl you mixed the dry ingredients in, and lightly grease with oil. Scrape the dough into the greased bowl and cover with plastic wrap. Place in the fridge and allow to proof overnight, or at least 6 hours. *
  6. After the dough has proofed in the fridge, set it in a warm, draft-free place and allow to proof for 1-2 hours, or until it has come to room temperature is about 1.5 times the size it was when you took it out. Dust with flour and punch down. Cover again and set aside for 30-60 minutes, or until it has risen back to where it was.
  7. Time to knead! Liberally dust a clean surface with cassava flour. Scrape the dough onto the counter and dust it with more flour. Knead for 4-5 minutes, or until it’s smooth and pliable. Add more flour as needed; you want it to wind up just a tiny bit sticky, but easily handled.
  8. Add more flour to the surface and using a rolling pin, roll out the dough into about a 1/2-inch thick rectangle and then roll it up (as if you were making cinnamon rolls) Taper the ends of the log so it’s fatter in the middle, and then roll into a turban shape.
  9. Preheat the oven to 350ºF.
  10. To make the egg wash: Whisk together the egg, water and honey, if using.
  11. Transfer to a baking sheet lined with parchment paper and brush with the egg wash. Loosely cover with plastic wrap and let it rise once more. You’ll know it’s ready to bake when you poke it with your finger and it doesn’t spring back.
  12. Bake for 25-32 minutes, or until deep golden brown and sounds hollow when tapped with a wooden spoon. Allow to cool before slicing.


*Proofing this type of dough overnight in the fridge yields the best results. If you aren’t able to do that, you can proof it at room temperature for about 90 minutes instead, but I can’t promise that the finished bread won’t sink.