The Challah , emblematic of the Jewish tradition, is much more than a simple bread: it symbolizes sharing and spirituality, served during the meals of the Sabbath and the holidays. It is a brioche but without dairy products, to respect the Jewish food rules which prohibit mixing milk and meat during a meal. With its soft texture, its elegant braiding and its slightly sweet taste, it is very friendly. Today, I offer you a gluten -free version that retains all the charm and flavor of the original, while adapting to the needs of gluten intolerants. Whether you taste it nature, with a little honey or toasted, this gluten -free challah will quickly become a must of your snacks or meals. Find out how to succeed in this traditional bread.
“Discover the traditional and soft recipe of the gluten -free challah brioche.”
Gluten -free challah brioche or bread: a reinvented tradition
Ingredients
Preparation
-
Activate yeast
In a bowl, mix the fresh yeast and a tablespoon of lukewarm water. Let stand for 5 minutes.
-
Activate binding agents
In a bowl, mix psyllium, chia and linen seeds and pour the 170 ml of water. In a few minutes, a gel will form.
-
Mix the dry ingredients
In a large bowl, mix the flours of teff, millet and potato starch (or all ready gluten -free bread flour), sugar, bicarbonate and salt.
-
Prepare the dough
- In your culinary robot, or by hand, incorporate the beaten eggs, psyllium frost and seeds, oil and yeast diluted in dry ingredients. Mix well until you get a homogeneous, quite sticky paste.
- Cover the bowl with a clean cloth and let rise in a warm place for about 1 hour, until the dough doubles in volume. I raise my pasta in "from" in my ninja foodi.
-
Shape the Challah
- On a floured work surface, divide the dough into three portions. Shape sausages and gently braid them. Place the Challah on a baking sheet covered with parchment paper.
- Let the Challah rise again for 30 to 40 minutes.
-
Cooking
- Preheat the oven to 180°C.
- Brush the brioche with a beaten egg for a beautiful golden crust.
- Cook for 25 to 30 minutes, until the Challah is golden brown and slightly firm to the touch.
