Gluten-free challah
Makes 1 loaf
65 minutes, 4 hours for dough to rise
Raw honey adds sweetness to this yeasted dough, which rises twice.
“If you’ve been missing the pleasure of challah because of a gluten sensitivity, this one’s for you,” says Brooklyn-based recipe developer Beth Lipton. She substitutes gluten-free flour for regular all-purpose, and advises pressing the dough back together if it cracks during the braiding or rising processes. “Gluten normally provides structure to bread, so the absence of it presents some challenges,” she explains. The flavor and texture are very satisfying and, if you’d like to add additional crunch and savoriness, sprinkle the loaf with sesame seeds or poppy seeds before baking.
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Photography by Robert Bredvad
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