Okay, so here’s the deal — challah has always felt like a “nope, not gluten free” situation. Braided, fluffy, golden… it just screams gluten. But my mom said, let’s try it, and when your mom is in a baking mood, you say yes.
She deserves ALL the credit — she filmed the whole thing and did the actual baking. I was mostly there for moral support and taste testing. 💛
What We Did
We didn’t bother filming the dry-ingredient part (no one needs a close-up of flour in a bowl), but we captured everything from kneading onward. Watching my mom knead and braid gluten free dough was weirdly satisfying.
How It Turned Out
For a first try? Pretty great. The crust looked beautifully golden and the loaf held together (a win for GF bread!). The inside wasn’t as fluffy as traditional challah, but it was absolutely sliceable and delicious. We’re already planning a few more rounds to tweak and improve — I’ll keep you posted.
The Recipe
We followed The Loopy Whisk’s recipe and you can grab the full ingredients and instructions directly from their site here: https://theloopywhisk.com/2024/01/27/gluten-free-challah-bread/
All credit for the recipe goes to the original creator. I’m just sharing our experience and results!
P.S. If you try it, tag me so I can see your loaf! We’re doing more test bakes soon and I’ll report back with what changes help the texture most.