From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, New York


Gluten-Free Challah Bread


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I found this recipe on the Internet, submitted by Chef #1283639.   Thank you, Chef.   The taste is very similar to my regular white bread.   It is fairly easy to make, with great results.




2/3 cup lukewarm water

2 teaspoons sugar

1 tablespoons yeast


In mixer, combine:


2 cups rice flour

1 3/4 cups tapioca flour

1/4 cup sugar

3 teaspoons xanthan gum

1/2 teaspoon salt




1 cup lukewarm water

4 tablespoons melted butter

1 teaspoon apple cider vinegar


One at a time, blend in:


4 eggs


Add the yeast mixture to the other ingredients and beat at the highest speed for 2 minutes.

Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.

Return the dough to the mixer and beat on high for 3 minutes.   Spoon the dough into a greased, floured loaf pan, 2/3 full, or in greased muffin tins for rolls. etc.   Sprinkle tops with sesame seeds.   Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.

Bake in a preheated 400 deg oven for approximately 1 hour for the large loaf.   Smaller loaves and rolls take 25-30 minutes.