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
- 1.5 tbsp Active Dry Yeast
- 1 3/4 cup warm water
- 4 cups Molino Flour
- 1 egg
- 2 tbsp olive oil
- 1/4 cup sugar
- 2 tbsp honey or silan
- 1 tsp apple cider vinegar
- 3 tsp salt
- extra flour for braiding
- Place yeast into a large bowl, add the warm water, mix to dissolve and let sit for 5 minutes.
- Add in the flour, sugar, apple cider vinegar, 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 form a ball that doesn’t stick to your hands but is still a tiny bit wet.
- Knead the dough for at least 7 minutes.
- Cover the dough and let it sit in a warm spot for 1.5 hours to rise.
- Wrap the dough in plastic wrap and leave it in the fridge over night. It works without this step but has much better texture if left to rise overnight.
- In the morning, take the dough out of the fridge and leave out on the counter for about 1 hour. It will rise more in the oven than during the rising period so don’t get discouraged if it’s not rising a ton.
- Braid the dough and allow to sit again for 45 minutes. The dough should make 1 huge challah, 2 medium challot, or 3/4 small ones.
- Wash with egg wash or with coconut/ olive oil and bake the challot on 180 until golden, about 45 minutes.
You can order the flour on amazon.
Read about my challah journey and how celiac disease affects Jewish practice here.