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Nutrition Facts
Serving Size 1 loaf, or 18 rolls 1061g Recipe makes 1 loaf, or 18 rolls) The following items or measurements are not included below: tapioca flour xanthan gum
Calories 2137
Calories from Fat 641		(30%)
Amount Per Serving		%DV
	Total Fat 71.3g	109%
	Saturated Fat 36.7g	183%
	Monounsaturated Fat 21.4g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 968mg		322%
Sodium 1787mg		74%
Potassium 886mg		25%
Total Carbohydrate 320.1g		106%
	Dietary Fiber 11.4g	45%
	Sugars 60.3g
Protein 51.3g		102%
how is this calculated?

Gluten Free Challah Bread

Recipe #375412 | 2½ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1283639
Jun 1, 2009

In a quest for 'normal' gluten free bread, I came upon a similar recipe to this, tweaked it, and was delighted with the outcome!! FINALLY a bread that rises, is relatively light, and actually has the tastes and consistency of REAL bread! It also makes great rolls, and while my family ate the bread and rolls with a small amount of jam on them, they would be great as well for sandwiches! Finally a GF variety that you dont have to A) choke down, B) rent a crane to lift while pondering whether you should instead use the loaf in place of bricks, or C) get strange looks of pity from your coworkers as you attempt to eat 4 tiny turkey sandwiches made on dense, crumbly "bread." Enjoy!!! Also, check out my blog at www.glutenfreegirls.blogspot.com for more recipes and fun!

1 loaf, or 18 rolls (change servings and units)

Ingredients

2 cups rice flour
1 3/4 cups tapioca flour
1/4 cup sugar
2 teaspoons sugar
3 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup lukewarm water
1 cup lukewarm water
1 1/2 tablespoons yeast
4 tablespoons melted butter
1 teaspoon apple cider vinegar
4 eggs
sesame seed (optional)

Directions

1
In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
2
Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
3
With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
4
Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
5
Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
6
Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.