This recipe makes 16-18 “challah knots” where four knots are about equal to 1 family-size loaf. The consistency of the dough is not conducive to braiding, so rolls, or knots, are recommended.
It is important to note that if you intend to sell gluten-free bread to those with celiac disease, it is important that the bread not come into contact with ANY flour, even trace amounts. This may require having separate equipment specifically for this purpose or thoroughly cleaning all equipment and your work area before making any gluten-free challah. Otherwise, it’s important to be clear when selling that the product is not 100% gluten-free. Even trace amounts can make a celiac sick.
2 cups brown rice flour
1 3/4 cups tapioca flour
1/4 cup sugar
2 teaspoons sugar
3 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup lukewarm water
1 cup lukewarm water
1 1/2 tablespoons yeast
4 tablespoons melted butter (or margarine for pareve bread)
1 teaspoon apple cider vinegar
sesame seeds (optional)
Step 1: In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
Step 2: In another bowl, dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast.
Step 3: In a third bowl combine the melted butter with the additional 1 cup water and vinegar.
Step 4: With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Then blend in the eggs, 1 at a time. The dough should feel slightly warm.
Step 5: Pour the yeast mixture into the ingredients in the bowl and beat at the highest speed for 2 minutes.
Step 6: Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
Step 7: Return the dough to the mixer and beat on high for 3 minutes.
Step 8: Spoon the dough into a greased muffin tins or onto a pan in about fist sized blobs (Should produce about 18 rolls). A filling can be folded into each roll or the tops can be sprinkled with sesame seeds or salt. Let the dough rise for about 30-60 more minutes.
Step 9: Preheat the oven to 400 F and bake the rolls until golden 15-25 minutes.