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Gluten-Free Challah
Food Management Staff
June 29, 2006
1 Min Read
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
Prepare gluten-free flour blend. Mix 1 lb. of flour blend with all other dry ingredients. Separately, combine all liquid ingredients.
Add both combinations to a mixing bowl and mix with paddle for 4 minutes on medium speed.
Put in loaf pan, egg wash and proof for 45 to 55 minutes. Egg wash again right before baking.
Bake at 325°F for 50 minutes. Internal temperature should be above 190°F.
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.
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