Gluten Free Challah (Pareve) Recipe

Name: Gluten Free Challah (Pareve)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cornstarch; 3/4 cup white rice flour; 1/2 cup brown rice flour; 1/4 cup tapioca flour; 3 T almond meal; 1 T guar or Xanthan gum; 1 package quickrise yeast; 1 t salt; 1 cup warm (120 degrees) water; 2 T dry potato flakes; 1/4 cup oil; 1/4 cup honey; 3 eggs + 1 egg yolk

Servings: persons

1 1/2 cups cornstarch
3/4 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
3 T almond meal
1 T guar or Xanthan gum
1 package quickrise yeast
1 t salt
1 cup warm (120 degrees) water
2 T dry potato flakes
1/4 cup oil
1/4 cup honey
3 eggs + 1 egg yolk

1
Mix dry ingredients together in heavy duty mixer.
2
Dissolve potato flakes in warm water and add slowly to mixer. Add oil and honey. Add eggs and mix until well blended.
3
Beat on high speed for 2 minutes. Should look like pudding.
4
Spoon into greased 9x5 inch loaf pan. Cover with greased plastic wrap. Let rise about 3 minutes, or until it reaches the top of the pan.
5
Preheat oven to 350 degrees.
6
Cut 2 diagonal slices in top of bread, about 1/8 inch deep.
7
Bake at 350 degrees for 45 minutes, tenting with foil if top gets too brown after 20 minutes. cool completely on wire rack.

1105

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups cornstarch, 3/4 cup white rice flour, 1/2 cup brown rice flour, 1/4 cup tapioca flour, and more.

Yes, Gluten Free Challah (Pareve) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten Free Challah (Pareve)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions