Adapted from a recipe by gluten-free baking enthusiasts Vic and Hallie Dolcourt of Sunnyvale, California, this special bread is ideal for Rosh Hashanah celebration. Coil the dough in a springform pan for a round loaf and use the remainder for dinner rolls. For braided challah, use oiled plastic wrap to form three equal strands of dough; braid them into a loaf and bake according to instructions.
3¾ cups gluten-free High-Protein Flour Blend
⅓ cup powdered dry milk or Vance’s DariFree powder
¼ cup Expandex modified tapioca starch or sweet rice flour
¼ cup potato flour (not potato starch)
¼ cup sugar
3 teaspoons xanthan gum
1½ teaspoons kosher salt
1 tablespoon instant yeast
1½ teaspoons baking powder
1 cup warm water (110 degrees)
4 eggs, separated
1 teaspoon cider vinegar
3 tablespoons honey
⅓ cup Earth’s Balance buttery spread, melted
1 egg mixed with 2 tablespoons water, to brush top
– Poppy or sesame seeds, optional
1. Mix together flour blend, powdered milk, Expandex, potato flour, sugar, xanthan gum, salt, yeast and baking powder. Set aside.
2. Place warm water, 4 egg whites, cider vinegar and honey into the work bowl of a mixer fitted with the paddle attachment. Beat on low speed to combine.
3. Add dry mixture, 1 cup at a time, to egg white mixture, mixing on low speed until mixture forms into a dough. Allow the dough to rest for 10 minutes in the bowl.
4. Add melted Earth’s Balance and 4 egg yolks. Mix on medium to medium-high speed until blended, about 3 to 4 minutes. Scrape down the sides half way through.
5. Coat an 8-inch springform pan with olive oil. Spray a sheet of plastic wrap with vegetable spray. Scoop out two-thirds of the dough and roll the plastic wrap around it, forming a long strand about 2 inches in diameter. Gently pick the strand off the plastic and coil dough around the inside of the springform pan, beginning on the outside edge and finishing in the center. Cover dough and let rise in a warm place about 40 to 50 minutes.
6. Lightly oil 4 to 6 muffin cups. Scoop out bits of remaining dough and roll into balls, about 1 inch in diameter, in oiled plastic wrap. Place three balls in each muffin cup. Cover and let rise in a warm place about 20 minutes.
7. Preheat oven to 375 degrees. Brush tops with egg wash. Sprinkle with poppy seeds or sesame seeds, if desired. Bake rolls in preheated oven for 15 minutes and bake challah for 40 to 50 minutes or until an instant-read thermometer inserted into the loaf reads 190 to 200 degrees.
8. Turn rolls onto a cooling rack. Let challah cool on rack for 10 minutes before loosening the springform.
TIP If bread gets too brown, reduce oven temperature to 350 degrees or cover top loosely with aluminum foil.
Each small roll or slice contains 182 calories, 5g total fat, 2g saturated fat, 0g trans fat, 54mg cholesterol, 261mg sodium, 28g carbohydrate, 1g fiber, 5g protein.