Challah isn’t off the table just because you’re grain-free!
- 1/2 cup warm water (warm enough to feel warm on the inside of your wrist, but not burn)
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 8 eggs
- 12 tablespoons butter, melted and cooled
- 1/4 cup honey
- 150 grams almond flour (about 1 1/2 cup)
- 200 grams tapioca starch (about 1 3/4 cup)
- 200 grams potato starch (about 1 1/4 cup)
- 2 tablespoons psyllium husk
- 1 1/2 teaspoons salt
- In the bowl of your stand mixer, or a large bowl if using hand beaters, whisk together the warm water, honey, and yeast. Set aside for 5 minutes; it should get foamy and active.
- In a medium bowl, whisk together the eggs, melted butter, and honey.
Set aside 1 tablespoon of this mixture to use as your egg wash.
- Whisk the egg mixture into the yeast mixture, and then add the almond flour, tapioca starch, potato starch, psyllium husk, and salt.
- Allow it to rise for 60-90 minutes, until the dough is at least doubled in size (the warmth of the room will determine how long this takes). It still won’t be the consistency of a traditional bread dough, it will be more like cake batter. Once risen, preheat your oven to 350.
- If using loaf pans: Grease with butter. Pour half of the dough into each, and bake for around 10 minutes. After 10 minutes, brush with the egg wash you had set aside. Bake for another 10, or until golden brown and it bounces back when you lightly push on the top.If using a challah mold: Brush the inside of the mold with the egg wash you have set aside and pour in the dough so it reaches to about 1 inch below the top. Pour the rest into parchment lined muffin tins, about 3/4 full. Bake the muffins for 10 minutes, and the loaf for about 25. Allow to cool before removing from pans.
Keywords: challah, paleo challah