One of the most amazing things about our world is the change of seasons. For me, April truly marks the beginning of spring. The days are noticeably longer, temperatures feel warmer, and the sun seems to shine brighter. I know that summer is right around the corner. After what always seems like a long winter, life begins anew. Baby animals begin to arrive and you can see them romping in the fields. Even here in Northern California where we have what most people consider no real seasonal changes, we are ready for warmth and dry weather again.
Today’s recipe comes from the James Beard Award winning cookbook, “Secrets of a Jewish Baker” by George Greenstein. A third-generation professional baker, George owned and operated a Long Island neighborhood bakery for over 20 years and shares his favorite bread recipes in this wonderful book. It contains recipes for 125 breads from around the world and is one of the go-to books for bakers. He covers yeast and quick breads, sourdough, authentic Jewish rye, Mandelbrot, biscuits, and muffins in a very approachable manner, all geared toward the home baker with instructions for preparation by hand, stand mixer, and food processor. If you are serious about learning to bake bread, this is one book you need in your library.
Some people are natural-born teachers, and George Greenstein is one of the best. This book gives you many of his tried and true methods for baking success. The opening chapters focus on ingredients, tools, and techniques, including a section on understanding why a bread failed. The first recipes are perfect for beginning bakers. They will help build your confidence to tackle the more complex recipes later in the book. And while all the typical recipes are here, he also includes fun and unusual breads such as London Bloomers, Potatonik, Hutzelbrot, and Hawaiian Good Morning Muffins. There is truly something for everyone.
Boulou (libyan Jewish Bread)
One of my favorite breads is Challah (hah-lah). Similar to brioche, Challah is a tender, slightly sweet, egg bread. Once only found in Jewish bakeries and traditional homes, today Challah is just as likely to be purchased by everyone for regular consumption. It was originally baked for the Sabbath and Jewish holidays, but now you can enjoy it anytime of the year.
Not surprisingly, I love traditions and heritages from all walks of life. According to Jewish tradition, Challah commemorates the manna that fell from heaven when the Israelites wandered in the desert for forty years after their exodus from Egypt. A double portion of manna would fall just before the Sabbath and holidays, allowing them to follow their laws of not working on those days.
Though it can be presented in many shapes and styles, Challah is traditionally braided. The Sabbath is a time of relaxation for the family. Braiding the Challah is a symbol of the peace that comes with unity in the home. During Rosh Hashanah it is formed into a round as an expression of the complete eternal life celebrated at that time of the year. You can do a simple 3-part braid, the more traditional 6-part braid or even more complicated if you want. The possibilities are nearly endless. You certainly don’t have to braid the dough, but the deep golden undulations in the final loaf are absolutely stunning!
Best Gluten Free Challah Bread (grain Free & Vegan Options)
As Greenstein says in the recipe headnote, “Challah or egg bread is a sweet, egg-rich, festive looking bread with an elegant mahogany hue. This bread was originally baked by Jewish families to grace the Sabbath or holiday tables. Years ago, bakery customers who were unfamiliar with the name would ask for “the Friday bread.”
Challah can be made up in different shapes, ranging from a sectioned pan loaf to fancy and intricate braids. On certain holidays it is made into a round, turban-shaped bread. Today its use is becoming universal. It is found in ethnic bakeries and food markets of all kinds. Challah is often used as a centerpiece at Sunday dinner and appears on many Easter tables. When the bread is baked in braided form, it is customary to break off small knobs of it rather than cutting or slicing it. One literally breaks bread with guests and family. Leftover challah makes the best French toast I’ve ever eaten.
Challah dough is also used as rich egg roll dough and is made into many varieties of party or dinner rolls. In hot weather it is advisable to use cold ingredients to keep the dough temperature from becoming too high.”
In Pursuit Of The Perfect Gluten Free Challah
With the increasing incidence of gluten intolerance, I have also included a recipe for gluten-free Challah. Family and friends of mine have discovered that gluten is the cause for many of their non-specific physical discomforts. I want everyone to be able to enjoy this wonderful bread. We are so fortunate that non-gluten flours are becoming more readily available in normal grocery stores.
Even if you have never baked bread before, give this a try. There is something so satisfying when you make your own and there is nothing that smells better than bread baking in the oven. Have a wonderful time celebrating the beginning of our lovely spring weather!
This may seem to require magic, I mean, how in the heck can I figure out what half of an egg is? It is simple once you know the trick. Break the egg into a bowl and whisk it until smooth. Then use half of this mixture. Voila! You have half an egg!
Gluten Free “braided” Bread
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The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details.Thanks for joining the Heritage Cook Family!This gluten free challah bread recipe is also dairy free, so it's perfect for any holiday table. It also makes amazing gf French toast, sandwiches, or bread pudding.
Learn how to make delicious gluten free challah bread that everyone will love. Eat this yummy gf bread at the holiday table, or any day!
How To Make Gluten Free Challah Bread
Challah bread is a highly enriched bread, made with plenty of oil, egg yolks, and some sugar, too. That's how you get that thin, tender, dark brown crust and bread that stays tender for days—plus the rich aroma of deeply browned bread.
This recipe is unlike many other gluten free challah bread substitute recipes you'll find. It can hold its shape as a true, braided bread without being stiff and dry. It has the most beautiful moist, tender, open crumb.
Most gluten free challah recipes you'll find are made in a molded loaf pan that mimics the shape of braided bread. If you search the web for “gluten free challah bread, ” you'll often find recipes that ask you to expect that your bread will be “heavier” or more “dense.”
Perfected Gluten Free Challah Or Bread
The texture, flavor, aroma, and crumb of your gluten free bread should be no different from whatever conventional bread you've come to expect. And this gluten fee bread hits all the right notes, so keep those expectations high, where they should be!
No. Traditionally, challah bread is made with wheat flour, along with lots of dairy-free enrichments like egg yolks, oil, and honey or other sugars.
This bread is what you might think of as a challah bread substitute, since it's made wheat-free. But it's a substitute that tastes just as it should—and no one will know that it's made with an all purpose gluten free flour blend.
Tender Gluten Free Challah Bread Recipe Using Almond Flour Blend (dairy Free )
Brioche is a richer, heartier bread than challah—and is best made without butter, so it's pareve (neither milk nor meat, which can't be mixed in kosher meal), and can be served with any holiday meal.
You can braid gluten free challah bread in a 3-strand, 4-strand, or even a 6-strand loaf. The braiding technique begins the same way as any braided bread recipe—but the handling of the dough requires some special care.
I've used a 3-strand braid here because it's the simplest (if you can braid a ponytail, you can braid a 3-strand challah!). If the 3 strands side by side (by side) are in places 1, 2, and 3, the braiding process is:
Bread Machine Challah (jewish Egg Bread)
Of course, if you'd prefer, you can use a challah mold pan and place the unshaped dough into the pan to rise and then bake.
Unlike many gluten free yeast bread recipes that call for warm ingredients, to activate the yeast quickly, this recipe calls for ingredients at room temperature. We then let the bread rest in the refrigerator so that the liquids are absorbed into the flour.
Sugar in baking isn't just for sweetness. In fact, it's most valuable here in this recipe, and in many others, for tenderizing the bread, and keeping it fresh for
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