Determined to face the challenge and not cower, I started to play with some gluten free flour, Almond, potato, coconut and rice.
Just a few of them, to make something ‘nice’. I played and played for many an hour. Trying to create something to devour.
Tapioca, xanthan gum, corn and yeast. Mixing, blending, but no kneading, at least, one rise, then baked, it sure could compete
with a regular Shabbos Challah made from wheat.
- Cook Time
- Prep Time
- 6 muffins or 2 loaves ServingsServings
- 1 pkt (7 – 10 g) rapid rising yeast
- 1 cup warm water
- 1 Tablespoon sugar
- 1/4 cup melted non-dairy margarine
- 1/4 cup honey
- 4 Ex large eggs
- 1 tsp salt
- 1 tsp Xanthan Gum
- 1 1/4 cups brown rice flour
- 3/4 cup white rice flour
- 1 1/2 cups tapioca flour
- 1 heaped tablespoon coconut flour
- 1 heaped tablespoon almond flour
In a mixing bowl, dissolve the sugar and yeast in the warm water, mix well and set aside until the yeast starts to foam, about 10 minutes.
In another bowl, combine the melted margarine, honey and eggs. Mix well.
Add to yeast mixture to the margarine, honey and eggs and mix well.
Sift the dry ingredients into the wet ingredients and mix well to form a smooth, yet wet dough. Do not over mix, just until well blended.
Divide the dough into a lightly greased six cup muffin tray or two small loaf pans.
Egg wash before it starts to rise as the dough may be too soft to paint and collapse once it rises.
Bake in a preheated oven (180 Deg C 350 Deg F) for 20 mins then switch the oven off and leave them in the oven for another 10 minutes. If you are using loaf pans bake them for 30 minutes, switch off the oven and leave them in for another 10 minutes.
Remove from oven, remove from muffin tray or loaf pans and allow to cool on cooling rack.