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Gluten -free challah brioche or bread: a reinvented tradition

Challah, gluten -free Jewish brioche

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."

Preparation time 30 mins
Cooking time 25 mins
Rest time 2 hrs
Total time 2 hrs 55 mins
Difficulty: intermediary
Servings: 1
Ingredients
  • 5 g of psyllium
  • 5 g of chia seeds (grounds if possible)
  • 10 g of linen seeds (grounds if possible)
  • 170 ml of water
  • 1 egg
  • 1 egg yolk
  • 40 ml of oil
  • 215 g gluten -free bread flour or
  • 110 g tapioca flour
  • 40 g Teff flour
  • 65 g millet flour
  • 25 g sugar
  • 1 cc baking soda
  • 10 g fresh yeast
  • 1/2 tsp salt
Preparation
  1. 1
    Activate yeast

    In a bowl, mix the fresh yeast and a tablespoon of lukewarm water. Let stand for 5 minutes.

  2. 2
    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.

  3. 3
    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.

  4. 4
    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. 

     

  5. 5
    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.
  6. 6
    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.
Keywords: gluten -free challah brioche, traditional gluten -free challah recipe, gluten -free braided bread, gluten -free Jewish without gluten -free brioche, braided brioche without lactose
Read it online: https://glutenevasion.fr/recette/brioche-ou-pain-challah-sans-gluten-une-tradition-reinventee/