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Gluten-Free Challah

1 Min Read
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FM Staff

YIELD: 1 loaf (12 portions)

Gluten-free flour blend:
2 lbs. white rice flour
1 lb., 4 oz. tapioca starch
1 lb., 4 oz. soy flour (defatted)
8 oz. whey powder

Challah:
1 lb. gluten-free flour blend
1/2 oz. salt
1/2 oz. instant yeast
5 oz. sugar
14 oz. sparkling water
6 egg yolks
3 oz. oil
1/4 oz. guar gum

  1. Prepare gluten-free flour blend. Mix 1 lb. of flour blend with all other dry ingredients. Separately, combine all liquid ingredients.

  2. Add both combinations to a mixing bowl and mix with paddle for 4 minutes on medium speed.

  3. Put in loaf pan, egg wash and proof for 45 to 55 minutes. Egg wash again right before baking.

  4. Bake at 325°F for 50 minutes. Internal temperature should be above 190°F.

  5. When done, remove from baking pan and cool on rack.

Recipe from Chef Richard Coppedge, CMB, CHE, Professor, Baking and Pastry Arts, Culinary Institute of America, Hyde Park, NY.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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