The Israeli gluten free community, like gluten free communities in Europe, has fallen in love with Molino flour! Since it’s made with wheat, don’t worry the gluten protein has been removed, it is both motzei and delicious!
In my opinion it is the BEST flour for traditional tasting challah. While oat challah can be lovely, the oats have a distinct taste and texture. I promise, once you start using molino flour, you won’t go back to eating oat challah. If you are worried about eating a wheat derivative, here is a great post about why it is actually safe. (Of course, you know your body best and should do what works for you.)
I’ve seen a few “challah” recipes using this flour but for the most part they just taste like bread and lack the sweet flavor I crave when I think challah. Not this recipe! I like to use silan to give my challah a deeper brown color but feel free to skip if you don’t have it on hand.
Molino Flour Challah
Ingredients
- 1 ½ TB/ 14 grams instant yeast
- 1.5 c. / 360 ml very warm water plus more if needed, you want a wetter dough, can take up to 2 cups
- 4 cups / 500 grams gluten-free wheat starch based flour, such as Molino brand
- 4 large eggs
- 2 TB/ 30 ml olive oil, plus more as needed
- 1/3 c. / 115 g/ml honey or sugar
- 1 TB/ 15 ml silan (date syrup) *optional, for color
- 3 tsp/ 15 g kosher salt (or 2 tsp fine salt)
- Sesame seeds and flaky sea salt for topping
Instructions
- In the bowl of a stand mixer, dissolve honey in 1 cup warm water.
- Whisk in yeast; let sit until mixture bubbles, 5 minutes (if it doesn’t, discard and and start over with new yeast).
- Add salt, 3 eggs, olive oil and silan. Run the mixer on low until combined.
- With the mixer running, slowly add flour 1 cup at a time. Increase the speed to medium-high and mix, stopping mixer once to scrape down the sides, adding in the final 1/2 cup of water and mixing until the flour is fully incorporated. (if dough looks dry, add more water 2 tb at a time).
- Knead dough in mixer until shaggy-smooth; dough should be stickier than regular dough.
- Lightly oil your hands. Remove the dough from the mixer bowl. Transfer to a clean, oiled bowl. Cover with plastic wrap, then a towel. Set in a warm spot to rise until doubled in size, 1 to ½ hours.
- Preheat oven to 400°F.
- Divide dough into 6 equal pieces. Lightly oil your hands, roll each piece into a ball, then into 10- inch logs, oiling hands more if needed.
- Braid challahs, smoothing any cracks if needed. Gently transfer to a parchment-lined baking sheet. Cover with a clean towel. Rise again until doubled in size, 45-60 minutes.
- Beat remaining egg. Brush challahs with egg. Sprinkle with sesame seeds and flaky salt. Bake 10 minutes.
- Reduce temperature to 350°F. Bake until puffed and golden and bottoms are deep golden, another 15-20 minutes.
Of course, you can also always add different toppings to jazz up your challah. My favorite topping is a gluten free crumble made from a little flour, butter, brown sugar, and cinnamon. Additionally, Everything but the Bagel seasoning or garlic confit make great toppings.
You can order the flour I use on amazon, in America, King Arthur has a similar blend but I have yet to try it myself. I recently shared my best gluten free challah making tips on Instagram, you can watch the full video below.
Read about my challah journey and how celiac disease affects Jewish practice here.