Mar 01 2014
We are going to some friends for shabbat dinner tonight and I’m bringing the challah. I bake bread every chance I get these days, since those opportunities are so rare given our gf J. This time I decided to try to make an additional loaf of Gluten Free Challah. I always feel so badly for J that she should miss out on some of her favorite flavors and foods.
Gluten free breads are not difficult to make, but the process is quite different from traditional breads. There are good recipes (“good” being a relatively loose term) and horrible ones (mostly). In my search for a good one, today, I hit the jackpot. One thing to know is that gf breads have a different texture when fully baked, but also a very different texture when in their “dough” form. The dough is more like a thick batter than a dough. The challah dough that I made, for example, is spooned into a bread pan – it definitely can not be braided. I also read on a website, that it is important to cook the bread to a minimal internal temperature of 200 degrees – preferably a bit higher (mine was about 208 degrees and is still very moist inside).
J was thrilled when I brought her a little piece of the challah when I picked her up at school. I had made a little roll with some of the excess dough so that I wouldn’t have to cut into the big loaf. Truthfully, I think the roll came out even better than the bread loaf. But, the loaf came out so well, I immediately ordered a challah mold so that I can make the GF Challah look like the real deal. It is particularly delicious toasted.
Here is a link to the Gluten Free Challah recipe. Note that I think the salt used in the recipe is table salt. Since I use kosher salt, I had to add a bit more (1 tsp.). Also, since I use a rapid rise yeast, I used a little less of that and the rising times were a little bit shorter (45 minutes and 40 minutes).