The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Gluten-Free Challah
Nothing beats the joy of pulling a golden, braided challah from your oven — especially when it’s completely gluten-free and tastes just as good as the traditional version.
This recipe delivers that perfect balance of soft, pillowy interior with a beautifully bronzed crust that’ll make everyone at your table do a double-take.
I love how the tapioca starch creates that signature chewiness you’d expect from traditional challah, while the honey adds just enough sweetness.
Plus, it rises beautifully and braids like a dream — no crumbly, sad gluten-free disasters here.
Ingredients for Gluten-Free Challah
Getting your hands on the right ingredients is half the battle with gluten-free baking, and the good news is that this challah doesn’t require any fancy specialty items you can’t find at most grocery stores. I keep it simple with pantry staples and a few key players that make all the difference in texture and rise.
- 2 ½ cups (300g) gluten-free flour
- ½ cup (60g) tapioca starch
- 3 tablespoons (45g) sugar
- 2 teaspoons (10g) instant yeast
- 2 teaspoons (10g) kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 cup (240ml) warm water
- ¼ cup (60ml) vegetable oil
- 2 tablespoons (30g) honey
The tapioca starch is your secret weapon here — it creates that stretchy, chewy texture that makes this challah feel like the real deal. I always use a good gluten-free flour blend with xanthan gum already mixed in, which saves you from having to add it separately. Make sure your water is warm but not hot enough to kill the yeast — think baby bath temperature. The honey not only adds sweetness but helps with that gorgeous golden color when it bakes. And here’s a pro tip: weigh your ingredients if you can, especially the flours. Gluten-free baking is all about precision, and measuring by weight gives you way more consistent results than scooping with cups.
How to Make this Gluten-Free Challah
Making this gluten-free challah is surprisingly straightforward once you get the hang of the rhythm. Start by whisking together your dry ingredients in a large bowl — that’s the 2 ½ cups (300g) gluten-free flour, ½ cup (60g) tapioca starch, 3 tablespoons (45g) sugar, 2 teaspoons (10g) instant yeast, and 2 teaspoons (10g) kosher salt.
I like to really get them mixed well so the yeast distributes evenly. In a separate bowl, whisk the 2 large eggs and 1 large egg yolk together, then add the 1 cup (240ml) warm water, ¼ cup (60ml) vegetable oil, and 2 tablespoons (30g) honey.
Pour this wet mixture into your dry ingredients and mix everything together until you get a sticky, shaggy dough. Don’t worry if it looks messier than regular challah dough — gluten-free dough has its own personality.
Now comes the magic part: the rise. Cover your bowl with a damp towel and let it sit in a warm spot for about an hour, or until it doubles in size. I usually park mine on top of the fridge or near a sunny window.
If you find yourself making gluten-free bread regularly, investing in a gluten free bread maker can help streamline the mixing and rising process for consistent results.
Once it’s puffed up nicely, turn the dough out onto a lightly floured surface and divide it into three or six pieces, depending on whether you want a simple three-strand braid or a fancier six-strand one.
Roll each piece into a rope — they’ll be stickier than wheat dough, so dust with flour as needed — and braid them together on a parchment-lined baking sheet.
Let the braided loaf rise again for about 30 minutes while your oven preheats to 350°F (175°C). A quick egg wash on top gives it that gorgeous golden shine, then into the oven for 20-25 minutes until it’s beautifully bronzed and sounds hollow when you tap the bottom.
Substitutions & Variations
While this recipe works beautifully as written, I know everyone’s pantry looks a little different — and that’s totally fine.
You can swap the vegetable oil for melted butter or coconut oil if that’s what you’ve got. No tapioca starch? Cornstarch works in a pinch, though the texture might be slightly different.
For a richer flavor, I sometimes add an extra egg yolk or bump up the honey by a tablespoon. Want something festive? A handful of raisins or sesame seeds pressed into the braids before baking adds nice texture and visual appeal.
What to Serve with Gluten-Free Challah
Fresh challah deserves companions that highlight its soft, slightly sweet character without competing for attention.
I reach for simple spreads first — butter with flaky salt, honey that drizzles just right, or cream cheese for weekend mornings.
For dinner, it’s perfect alongside roasted chicken or brisket, soaking up those savory juices beautifully.
Soup nights? Absolutely essential. The bread’s subtle sweetness plays nicely with everything from matzo ball soup to hearty stews.
I also love tearing off pieces for dipping into olive oil mixed with za’atar.
Sometimes the simplest pairings make the biggest impact on your table.
Final Thoughts
Creating gluten-free challah that actually tastes like challah — soft, pillowy, with that signature slight sweetness — isn’t just possible, it’s genuinely rewarding.
I’ll be honest: your first loaf mightn’t look Instagram-perfect, and that’s completely fine. The braiding takes practice, and gluten-free dough feels different in your hands.
But when you pull that golden, fragrant bread from the oven and tear off a piece, you’ll taste exactly what you’ve been missing.
This recipe bridges tradition with necessity, proving that dietary restrictions don’t mean sacrificing the foods that bring us together around the table.
