From the Kitchen of The Pearl of Seneca Lake B & B
Gluten-Free Challah Bread
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.
Gluten-Free Challah Bread Recipe
2/3 cup lukewarm water
2 teaspoons sugar
1½ tablespoons yeast
In mixer, combine:
2 cups rice flour
1¾ cups tapioca flour
¼ 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:
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.