Jan 7, 2011

A Gluten-Free Challah Worth Screaming About

I know, I know ... this blog is about all things Jewish. All things gluten-free belongs over at www.kosher-critic.com, but that is just how excited I am about this. Watch the video, love it.

PS: Tuvia and I agree ... if you threw some salt on these, it would be akin to eating soft pretzels. I don't know why, but this recipe screams "pretzel challah," and that is a-okay with me.

Best Gluten-Free Challah ... Ever from Chaviva Galatz on Vimeo.


TMC said...

I'm making Challah today, too! :)

Suburban Sweetheart said...

You are so cute. More vlogs, pls.

Amanda said...

This is really exciting! Is there ANY WAY to make gluten free challah into braided loaves? I'm not gluten free, but I have some (non-Jewish) family that is and I would like to figure out an option if they ever join us for Shabbat.

Chaviva Gordon-Bennett said...

@TMC Ooo! Have a favorite recipe?

@SS More vlogs, yes :)

@Bracha The problem is that gluten-free challah dough tends to be sticky, so it's hard, if not impossible, to braid. Luckily, they do make molded challah pans, but I'm not sure how these rolls would cook in a larger pan. I'll give it a test and let you know. You could use an oval pan and drop sort of "lumps" in and give it that braided look. I'll let you know!

Laura in MD said...

Yum -- I made these in a test run today. I used one whole egg and one egg white (I wanted the yolk so converted backwards). That worked just fine. I am going to play with upping the oat flour/lowering the corn starch and adding a bit of Sucanat (dried cane juice) to get a little more density and sweetness. I'll try to post my results.

FYI, these can't be made Pesadich b/c of the baking powder and baking soda. Not sure where xanthan gum falls either. But MAYBE they could be reworking to be K for P -- more eggs?

Glutenfreebay.com said...

these look tasty - but how do they have enough oats in each muffin to be able to make hamotzi on them? or do you hold that you can say hamotzi if there's even a tiny bit of oat? i have a fabulous recipe for gluten-free oat challah, very tasty and good for hamotzi (and way better than the Heaven's Mills or Katz ones) but it doesn't have a challah-like texture, more like a tasty, soft whole grain regular bread. I use a molded challah pan one of my blog fans sent me one year - really thoughtful gift, I use it all the time (though of course it looks a little funny that the part that's on top when you put it on the challah board is actually the "bottom" of the bread, therefore brown and crusty.

I do gluten-free nutrition counseling, and I advise clients that corn starch is very high glycemic, one of the most nutritionally empty gluten-free flours you can use. The preponderance of corn starch & potato starch in GF food is part of why it can frequently cause unintended weight gain. I try to avoid it because I eat mostly low-glycemic. But the fact is, there is a limit to what we can do with healthy whole grain GF flours! Sometimes you need some tapioca starch, potato starch, or corn starch. I just try to make sure I'm using only small amounts, or saving it for recipes that really need it (challah that tastes like challah is one of those times, for sure!)

PS I LOVE your hat! so cute.

Laura in MD: You can absolutely get K for P baking powder. It's widely available. It's not actually leavening that's not okay for Pesach, it's the fermentation of teh 5 grains.

Laura in MD said...

Ah, thanks for that info. about KfP baking powder. In the meantime, I have been playing with the muffin recipe -- 1/2 C oat flour instead of 1/3 C, three whole eggs (I know, I know, but it's SHABBOS) which I separate and froth up the whites, 3/4 t xanthan gum, some Sucanat (1/8-1/4 C -- refer to Shabbos comment). I like them better and got 10 muffins out of the recipe.

GFB, will you share your GF challah recipe? Also, how much do I need to take to make the bracha (and what IS the bracha?

Thanks. Wishing you all a good Shabbos. L in MD

Supplements Canada said...

Adding salt provides a different texture to the dish.

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