Gluten Free Oat Challah- Motzei

Gluten Free Oat Challah- Motzei

This delicious gluten free oat flour challah took me years to perfect but now I have put in all the hard test work so you don’t have to! It is a great gluten free challah alternative that allows you to participate in motzei!

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

The trick with this challah is really learning what the proper consistency is. It may take a few tries as the temperature in your house, the type of flour you’re using, and many other things can change the dough. It should be a bit wet and sticky! The wetter the dough, the more fluffy and light the challah will be but it will also be harder to shape.

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

Ingredients

  • 1 tbsp active dry yeast
  • 1 cup luke warm water
  • 2 eggs
  • 1 3/4 cup oat flour you may need more or less so add it slowly
  • 1 cup gluten free bread flour
  • 1/2 cup silan/ honey
  • 2 tbsp sugar
  • 1/2 cup olive oil

Instructions

  • 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 the eggs, 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 about 1 hour, or until it has nearly double in size. (If I have used the oven recently I will put the dough in the warm oven turned off.)
  • Cover a clean surface with oat flour as well as your hands! Having floured hands keeps the dough from sticking to you while you braid it.
  • Break the ball into 6 equal parts (or more if you want 4-5 small challot), loosely braid and let rise again in a warm spot for 15-20 mins to. If your dough is too sticky to braid, you can add a little more flour but make sure it is oat flour as to not throw of the proportions. It needs to be 51% oat flour to be motzei.
  • 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.
  • If you would like you can add topppings like olive oil, egg wash, sesame, crumble, or everything but the bagel seasoning!
  • Once they have risen a bit more, bake on 180 degrees for about 45 mins.