Gluten Free Oat Challah- Motzei

I know, I know, I also enjoy not having to wash hands or say Birkat HaMazon… but #doitforthemitzvah!

Gluten Free Oat Flour Challah

Now you too can wash and say the blessing! Or don't, no judgement.
Course: Shabbat
Cuisine: Jewish
Keyword: Bread, Challah, Jewish Food


  • 1 tbsp active dry yeast
  • 1 cup luke warm water
  • 1 3/4 cup oat flour
  • 1 cup gluten free bread flour
  • 2 tbsp silan
  • 1 tbsp sugar
  • 1/4 cup olive oil


  • Combine together yeast and water then let sit for 2-3 minutes, it will be bubbly. (Alternatively, combine starter and water and do the same)
  • Add in sugar, oat flour, silan, and bread flour. Knead until combined, the dough should be very sticky and not braidable.
  • Move the dough to a bowl coated in olive oil and cover with a wet rag. Let rise in a warm spot for 2-3 hours, it should nearly double in size.
  • Cover a clean surface with bread flour or rice flour and knead the risen dough until it forms a nice ball and is no longer sticky. Less that 1/2 a cup of flour is needed for this. Break the ball into three equal parts (or 6 if you want two small challot), loosely braid and let rise again in a warm spot for 30 mins to an hour. If your dough is too sticky to braid, you need more flour. Add in flour slowly until it’s just braid-able.
  • The dough should grow enough to fill in the gaps between strands and look like a tight braid. If you braid it too tightly, it will likely not rise much more.
  • Once they have risen again, bake on 200 degrees for 45 mins.