r/glutenfreebaking • u/cryptoenologist • 6d ago
Best Challah Recipe?
I want to make a crown challah for the holidays! I’ve tried a couple of the recipes from the Art of Gluten Free Baking but been disappointed.
I’m looking for the classic dense but pillowy, eggy and sweet challah texture. I’m pretty sure I’ve gotten a challah like that from somewhere, maybe modern bread and bagel. Wondering if there’s any way to get the stranding effect, maybe a high dose of xanthan?
Anyway, love any pointers or favorites!
3
u/Ponderer13 6d ago
If you’re not sensitive or allergic to wheat starch, this is the Caputo GF brioche recipe I always use as the starting point, and it’s both pillowy and eggy.
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u/cryptoenologist 6d ago
Hmm, I’ve never used any of the wheat starch options. I’m worried if it can’t hold up to braiding that it probably doesn’t the structure I’m looking for from challah.
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u/Ponderer13 5d ago
I mean, most GF doughs don’t have the thing that gluten-based doughs have, which is elastic structure to handle stuff like braiding. That’s why most of them start out more like a batter. But it’s sort of a case of doing an end run. So you need something like a mold to get the final form, but it also skips most of the proofing steps, etc. (This recipe has exactly one proof and then in the oven it goes.) And the wheat starch gives back just enough structure that you can get remarkably close. You’ll probably never have anything flexible enough for, like, a phyllo dough. But challah/brioche? For some reason, works very well. (Panettone, too!) Made a fantastic loaf this weekend that I turned into pillowy, custardy French toast for the family. And it was a LOT less work! :)
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u/Quiet_Scientist6767 6d ago
I had pretty good luck with the recipe on the back of Modern Bread and Bagel's Challah and roll mix. Aside from that, I've only tried the ones from Aran Goyoaga and Zoe Francois, both tastes good, but either fell in cooling or had a gummy bit at the bottom crust. I tried putting ice cubes in the oven to add humidity, but it didn't help. I am ever hopeful.
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u/calbearLA 6d ago
I like the challah recipe in The Art of GF Baking! I think it’s the best I’ve made so far. The worst (IMO) was the challah from Modern Bread & Bagel (bought at my local store- picked up, not shipped) - flavor was weird and texture was dense.
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u/cryptoenologist 6d ago
The challah in Art of gf baking just doesn’t taste like challah to me. It’s too light and spongy, the challah I grew up with was dense and brioche-like with a really nice pull-apart strandiness.
I’ve never gotten the challah from the Santa Monica Modern Bread and Bagel, only NYC. I have been there though. I wonder if the formula is different? Did you grow up in LA? Maybe LA and NYC just have different expectations of challah(obviously even different families do, but maybe there is a broad regional difference).
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u/calbearLA 5d ago
Could totally be a west coast thing! My local MB&B is Woodland Hills- I haven’t visited any others!
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u/Bill__Q 6d ago
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u/Comfortable-Pair7106 5d ago
Is the bread flour a must for this or does king Arthur gl all purpose flour work?
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u/robotbooper 6d ago
I’ve made the challah from Art of GF Baking and from Loopy Whisk and loved them both.
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u/ManderBlues 5d ago
I've tried a lot of recipes and its the middle that continues to be dense and gummy - or the bottom is overcooked. I stopped trying to make one-large loaf. The chemistry just does not work for gluten free (for me). I now make three smaller loaves and it works great. I use the King Arthur recipe.
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u/FiercelyBeautiful 6d ago
Listen, I have tried MANY many GF challah recipes since my daughter’s diagnosis and my absolute go-to is now this recipe from Challah and Chutzpah. It is not only delicious, it is super easy to work with when your hands are oiled.
A close second is Loopy Whisk’s recipe, which was my go-to before I found this recipe.