Gluten-Free Challah Bread: A Crumbly but Delicious Success
This is my first attempt at gluten-free challah bread! I’ve made traditional challah before when my love was crafting dough masterpieces. But alas, dietary restrictions put a temporary end to that joy.
This mini challah is also my first circular one. It’s slightly larger than a giant biscuit—definitely an experiment. Would gluten-free dough braid like traditional dough? I had my doubts. Gluten is what makes wheat dough elastic and easy to braid. Without it, the dough can be a crumbly mess. Turns out, it can be braided—but only if you treat it like it’s made of fragile dreams and fairy dust.
The Importance of Preparation Day and Shabbat
Preparation day is the time to get everything ready before Shabbat, the weekly day of rest. It’s a time to cook meals, tidy the house, and ensure that when the sun sets on Friday evening, everything is in place to fully embrace a day of peace and reflection. Shabbat is a sacred time, a gift of rest and rejuvenation, free from the usual weekday distractions.
Challah bread plays a central role in Shabbat, as two loaves are traditionally placed on the table to symbolize the double portion of manna given to the Israelites in the wilderness. Breaking and blessing the challah together marks the beginning of the Shabbat meal and is a beautiful reminder of provision, tradition, and family unity.
The Feast of Trumpets and the Role of Challah
The Feast of Trumpets, also known as Rosh Hashanah, marks the beginning of the Jewish new year. It is a time of reflection, repentance, and anticipation of the days ahead. The sound of the shofar, a ram’s horn, calls people to wake up spiritually and prepare their hearts.
During this time, challah takes on special significance. Instead of the usual braided loaves, round challah is often served, symbolizing the cycle of the year and the eternal nature of time. The sweetness of challah, sometimes enhanced with honey or raisins, reflects the hope for a sweet and blessed new year. Baking challah for this occasion adds to the meaning of the holiday, bringing tradition, faith, and family together in a tangible, delicious way.
The Great Gluten-Free Dough Challenge
Tomorrow is preparation day for Shabbat and the Feast of Trumpets, and I plan to scale up this recipe. The braiding will be tricky because, have I mentioned, this dough crumbles like dry playdough? If tomorrow’s bake succeeds, I’ll share the recipe along with tips to make the process smoother.
Gluten-free baking is a wild ride. It rarely turns out perfect, but at least it won’t make my family sick. Those of you with dietary restrictions, allergies, or texture aversions understand the struggle. Finding alternatives that taste good and don’t fall apart is an art—and sometimes a battle.
A Tale of Mayo and Determination
Avoiding additives means a lot of trial and error. My first homemade egg, acid, and oil mayo was an utter disaster. Tears were shed. I thought I’d have to live without mayo forever. Then I tried an egg-free version. Another failure. More tears. I felt defeated—until my husband reminded me that I’m not a quitter.
Then we learned that dietary fat makes insulin resistance worse. Back to square one. I had to learn how to make mayo again, this time without oil. It took countless attempts, but I nailed it! (By the way, you can find that recipe here.)
This journey isn’t just about mayo. It’s about adapting our diet so we can still enjoy our favorite comfort foods without the ingredients that make us sick.
Gluten vs. Gluten-Free: A Doughy Showdown
Wheat dough has a magical stretchiness that makes it easy to knead, braid, and shape. It holds together beautifully, thanks to gluten’s elastic nature. Gluten-free dough? Not so much. It’s more like trying to sculpt a sandcastle with slightly damp sand—it wants to crumble if you look at it the wrong way.
The texture of this challah, however, was pleasantly flaky rather than gummy or underbaked, which is the curse of many gluten-free breads. I used baking powder as the leavening agent today, and I’ll do the same tomorrow. If all goes well, I might even experiment with gluten-free sourdough.
Kirby, the Bread Thief
Now, the real test of success? Kirby, our sneaky cat. No food is safe when he’s on the prowl. The moment my back was turned, he snatched a piece of challah and bolted. No shame. No regrets. Just pure, unfiltered feline victory. If Kirby approves, that’s a win!
Mama for the Win!
If tomorrow’s challah is a success, I’ll share the recipe here soon. In the meantime, never give up, never quit, and always keep an eye out for Kirby—the ultimate food thief. Stay tuned for the next baking adventure!
Recommended Tools for Your Health Journey
If you’re serious about nourishing your body and soul, consider investing in a quality grain mill and bread machine. Freshly milled grain makes a huge difference in homemade bread! Check out my top picks on Amazon:
- Best Mixer: Kitchen Aid Mixer
- Best Grain Mills: Mockmill grain mill , Kitchen Aid Grain Mill Attachment , WONDERMILL Manual Hand Grain Mill
- Best Bread Machine: Zojirushi bread machine
- Best Dehydrators: Commercial Large 10 Trays Food Dehydrator, COSORI Food Dehydrator for Jerky, Magic Mill Pro Food Dehydrator Machine , Excalibur Electric Food Dehydrator, Excalibur EXC10EL Electric Food Dehydrator
- Best Blender: Vitamix 5200 Blender
Also, don’t forget to browse my other articles and recipes for more inspiration on healthy living and spiritual growth!
How to Make Whole Wheat Bread in a Bread Machine(Opens in a new browser tab)
Bug-Free Grains: How to Keep Your Bulk Grains Safe and Sound(Opens in a new browser tab)
Grains in Bulk: Healthier, Cheaper, and Sustainable(Opens in a new browser tab)
Obedience is Required(Opens in a new browser tab)
Reduce Food Waste with Mom’s Seasoning Blend(Opens in a new browser tab)
Are You Still Hungry and Thirsty?(Opens in a new browser tab)
Ditch Synthetic Fibers: Embrace Natural Fabrics(Opens in a new
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