This Community Recipe is Jazzie’s Gluten Free Molino Flour Challah. Made with gluten free Molino flour and sweetened with date syrup, this vegan and Celiac-friendly challah will delight your shabbat table!
Gluten Free Challah is so difficult to make! I have gotten so many emails from people asking if I have a gluten free challah recipe. Finally, I can say yes! I am grateful to Jazzie for sharing her foolproof recipe with us.
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing recipes. We are creating a positive community around food and sharing.
All About Jazzie
Jazzie is a Celiac food blogger and social media strategist living in Israel. After moving there in 2017, Jazzie noticed there was no English source for gluten free options in Israel and created Israel Bites to help foodies and celiacs find the best Israel has to offer.
Originally from South Carolina, Jazzie currently lives in Jerusalem with her albino bunny Bari. She loves to bake, visit coffee carts, and kickbox. Her favorite meal is Israeli brunch.
How was Jazzie’s Gluten Free Molino Flour Challah recipe created?
When she was diagnosed Celiac, the thing Jazzie missed the most was feeling comfortable at meals, specifically Shabbat meals. To help herself feel more secure when eating out, she decided to start bringing her own challah every time she went to someone else for shabbat. It helps her to know that no matter what she will have something to eat. But mostly, she just loves challah and really felt like she was missing out.
Jazzie worked hard to develop this recipe because she knew there must be others out there that felt the same. Jazzie has gotten dozens of messages from parents of children with Celiac disease and people who are gluten free, saying that it has changed shabbat for them. Getting messages from people who and enjoy and appreciate this delicious alternative (that looks and tastes like the real thing) makes Jazzie’s heart happy.
Adaptations and variations for Jazzie’s Gluten Free Molino Flour Challah
To make it vegan:
This gluten free challah recipe has optional inclusions of egg and honey.
- The egg can be simply omitted, or use a vegan egg-replacer such as this one:
- You can use honey, or exchange it for silan (date syrup).
Add toppings before baking:
- Sprinkle sesame seeds on top.
- Add a gluten free crumble made from vegan butter, brown sugar, and cinnamon.
- Top with Everything but this amazing Bagel seasoning
- Add some warm spice with cinnamon.
More Gluten-Free Challah Recipes
Since gluten-free challah recipes are finicky – here are a few more recipes to consider
A Gluten Free Challah recipe roundup published by the Nosher right here – there are eight recipes to choose from.
A gluten-free challah recipe from Bob’s Mills website here – this recipes call for stone ground rice flour
If batch challah baking is your preference, here is a gluten free challah recipe that uses a gluten free flour blend called “Cup4cup” and makes five medium sized loaves.
Jazzie’s Gluten Free Molino Flour Challah
- Prep Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 3 hours 45 minutes
- Yield: 2 large or 4 small challah 1x
Ingredients
1.5 tbsp active dry yeast
1 ¾ cup warm water
4 cups Molino Flour
1 egg (optional)
2 tbsp olive oil
⅓ cup sugar
2 tbsp honey or silan
3 tsp salt
Instructions
Place yeast into a large bowl, add the warm (not hot!) water, mix to dissolve and let sit for 5 minutes.
Add in the flour, sugar, salt, olive oil, and silan. (If using egg to make the challah fluffier, add it now).
Mix until combined – it should be a fairly wet dough. Continue to mix the dough using a fork until the clumps of flour are gone.
Cover the dough and let it sit in a warm spot for 1.5 hours to rise.
The dough should make 2-3 huge challot, 4 medium challot, or 5-6 small ones. Divide the dough according to how many you want to make, then divide into strands and braid each one. 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.
Preheat the oven to 180 C.
Allow the braided challot to sit again for 30 minutes.
Wash with egg wash or with coconut/ olive oil.
Bake the challot on 180 C until golden, about 45 minutes.
Remove from the oven and allow to cool before slicing.
Keywords: challah, celiac, gluten-free, shabbat
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Since you’ve read Jazzie’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!
Check out these other recipes from our community:
3 Responses
Hi, I added tablespoon of sugar in warm water and yeast to proof.
First time I over bake still, came out great. Made 15 rolls. Now make 7-8 rolls and pizza. Best I had. It’s gone in 24 hours.
★★★★★
Thank you for the feedback Alice. So glad that you enjoyed the recipe!