Gluten Free Oat Challah (hamotzei)

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This is a delicious challah, a little on the sweet side. Great for those gluten free folks who would like to have real hamotzei challah.

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Ingredients

  • 2 packets dry yeast
  • 2 1/2 cups warm water
  • 1/4 c honey
  • 4 Eggs
  • 1 t apple cider vinegar
  • 1/4 C oil
  • 3 c gluten free oat flour
  • 1/2 c rice flour (white or brown)
  • 1/2 c potato flour
  • 1/2 c tapioca flour
  • 1/2 c sorghum flour
  • 2 t salt
  • 1 T ground flax seeds
  • 1/4 c evaporated cane juice, rapadura, or brown sugar
  • 1 egg yolk beaten, plus 1 t water for wash

Preparation

1 Proof yeast, warm water, and 2T of honey. Combine eggs, vinegar, rest of honey, oil, and add to yeast mix.
2  Combine dry ingredients in a separate bowl and slowly add to wet mixture. Mix for 10-15 minutes. The dough should be on the wet side, but should hold together.
3 Using a 2-2 1/2"spring release ice cream scoop, place scoopfuls onto parchment lined baking pan--either individual scoops, or with several touching to form a "challah" shape, or a pull-apart. Let rise 1 ½-2 hours. Brush with an egg was hand bake in a 350 F preheated oven approx. 20-30 min.

Note: The OU told me that hamotzei can be said over a kazait of 100% oat challah.  Since this recipe contains about half oats, one would need around two kazaitot
to make hamotzei.

Special instructions

This is a delicious challah, a little on the sweet side. Great for those gluten free folks who would like to have real hamotzei challah.

Source:

Multiple sources, plus a lot of trial and error.