Description
This gluten-free vegan challah made using Just Egg is about as close as you might come to the “real thing.” Bake one for Shabbat, your next special occasion, or any day you want a delicious, homemade bread that holds up to slicing, sandwiches, toasting, and more!
Ingredients
Scale
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 2 cups gluten-free oat flour
- 1/4 cup gluten-free rice flour (you can use brown or white rice flour)
- 1/2 cup gluten-free potato starch
- 1/2 cup gluten-free tapioca starch
- 1 tablespoon xanthum gum
- 1 teaspoon kosher salt
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 1/2 cup almond milk (or other plant-based milk)
- 6 Tablespoons Just Egg
Instructions
- Pre-heat the oven to 200 degrees.
- Fill a measuring cup with the 3/4 cup water, then add the sugar and yeast. Mix well and let sit for 5 minutes. It should start to bubble.
- Combine the oat flour, rice flour, potato starch, tapioca starch, xanthum gum and salt in a medium bowl.
- Add the liquids (maple syrup, oil, almond milk and Just Egg) to a stand mixer.
- Mix using the whisk attachment on high until combined.
- Pour in the yeast and mix again briefly.
- With the mixer on medium, slowly add in the flour mixture.
- Turn to high and mix until just combined, stopping once or twice to scrape down the sides. The dough will be very sticky.
- Use a silicon spatula to scrape all of the dough into a non-stick or lightly greased loaf pan and spread it evenly.
- Turn off the oven. Don’t forget this part so let me repeat it.
- Turn off the oven.
- Cover the pan with a clean kitchen towel and place in the recently heated oven for 2 hours to rise.
- Remove the loaf pan from the oven and remove the dish towel from the pan.
- Heat the oven to 375 degrees and bake the challah for 30 minutes uncovered.
- It is done when the top is a light golden brown and a toothpick inserted in it comes out clean.
- Let cool for 30 minutes, then use a knife to lightly separate the challah from the pan.
- Turn it over onto a plate and then turn it back right side up.
- Slice.
Notes
- I only slice what I need when I’m ready to eat or serve it as this will keep it fresher.
- Wrap the challah in aluminum foil tightly. It will keep on the counter for a day or two and then in the refrigerator for 3-4 days after that.
- Use the leftover Just Egg as an egg replacer in another recipe, or make a scramble or omelet with it. To do so, pout it in a heated non-stick pan (or a well-oiled pan) and sauté just like you would eggs. I like to add onions, mushrooms, spinach, a little vegan cheese shreds and some salt and pepper.