Molino Flour Gluten Free Challah (Motzei)

Molino Flour Gluten Free Challah (Motzei)

The GF world in Israel has become obsessed with Molino Caputo flour! Since it’s made with wheat, don’t worry the gluten protein has been removed, it is both motzei and delicious!

I’ve seen a few “challah” recipes using this flour but for the most part they just taste like bread. Not this one! I like to use silan to make my challah vegan but feel free to replace it with honey for a more traditional challah flavor.

Molino Flour Challah


Yes, it is motzei and gluten and free and yes this is the most challah like gluten free challah you’ll ever try!


  • 1.5 tbsp Active Dry Yeast
  • 1 3/4 cup warm water
  • 4 cups Molino Flour
  • 1 egg
  • 2 tbsp olive oil
  • 1/3 cup sugar
  • 2 tbsp honey or silan
  • 3 tsp salt
  • extra flour for braiding
  1. Place yeast into a large bowl, add the warm water, mix to dissolve and let sit for 5 minutes.

  2. Add in the flour, sugar, salt, olive oil, and silan. (As well as egg if you choose to add one, I find it makes the bread a bit fluffier.) Mix until combined- it should be a fairly wet dough. 

  3. Continue to mix the dough using a fork until the clumps of flour are gone.

  4. Cover the dough and let it sit in a warm spot for 1.5 hours to rise.

  5. Braid the dough, it will be wet and sticky but if you flour the surface and your hands you should be able to braid. Be patient and continue to flour your hands to prevent sticking.

  6. Allow the braided challot to sit again for 30 minutes. The dough should make 2=3 huge challot, 4 medium challot, or 5-6 small ones.

  7. Wash with egg wash or with coconut/ olive oil and bake the challot on 180 until golden, about 45 minutes. I like to add sesame seeds on top too.

Toppings are also great! My favorite challah topping is a gluten free crumble made from butter, brown sugar, and cinnamon. Additionally Sesame seeds, Everything but the Bagel seasoning, and cinnamon make great toppings.

You can order the flour on amazon.

Read about my challah journey and how celiac disease affects Jewish practice here.