- 1/4 cup warm water
- 2 1/2 teaspoons yeast
- 3 tablespoons honey
- 4 eggs
- 1/3 cup palm shortening, melted (or avocado oil, or other oil)
- 75 grams (scant 3/4 cup) almond flour
- 100 grams (heaping 3/4 cup) arrowroot starch
- 100 grams (scant 3/4 cup) potato starch
- 2 tablespoons whole psyllium husk
- 3/4 teaspoon salt
In a small bowl, combine the yeast, warm water and 1 tablespoon of the honey. Stir to combine and set aside for 5 minutes.
In the bowl of your mixer, beat the eggs until they lighten in color. In a medium bowl, whisk together the almond flour, arrowroot powder, potato starch, psyllium husk and salt. Add the flour mixture, shortening and honey to the eggs and beat until well combined.
Mix in the yeast mixture and beat until well combined, scraping down the sides a couple of times.
(The dough will not be like a traditional bread dough, it will be more like cake batter.)
Cover the bowl with a clean dry towel and place in a warm, draft-free place to rise for 45 minutes. After an hour, preheat the oven to 350 and grease a 9×5” loaf pan. Give the dough a stir and pour it into the pan. Let it rise again, for 15 minutes or so, until it fills about ⅔ of the pan.
Bake for 20-25 minutes, until cooked through and golden brown. Allow to cool before removing from the pan.
Keywords: challah, paleo challah, grain-free challah