Challah is braided bread served on the Sabbath and Jewish holidays. Chickpea flour has an egg-like flavor and makes this conventional egg bread taste more authentic. All I can say is challah-lujah!
Health Benefits – soy free, gluten free, nut free, low sugar
Servings: 1 loaf (12 slices)
Traditionally, this bread is made with a lot of eggs, so it was never a consideration as something I would make for my egg-allergic son. But after I received numerous requests from my bakery customers to “figure it out,” I became inspired. My revelatory moment came when I finally decided to include chickpea flour in the recipe.
This recipe is adapted from Sweet, Savory, and Free Cookbook by Debbie Alder.
1 cup warm water
1 (2 ¼ tsp) packet active dry yeast
2 Tbsp date syrup
2 cups sorghum flour
¾ cup tapioca flour
½ cup chickpea flour
½ cup brown rice flour
1 Tbsp psyllium husk powder
1 tsp sea salt
¼ cup pumpkin puree
½ cup plant-based milk
2 Tbsp plant-based milk
1 Tbsp molasses
2 tsp chia seeds
- Preheat the oven to 200 degrees F and then turn it off.
- Line a 15 x 13 inch baking sheet with parchment paper.
- To make the dough: Combine the warm water and yeast in a small bowl. Add the date syrup and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
- Whisk together the sorghum flour, tapioca flour, chickpea flour, browne rice flour, psyllium husk powder, and salt in a large bowl. Make a well in the middle.
- Add the pumpkin puree and plant-based milk to the yeast mixture, stir to combine, and then pour into the flour mixture. Mix together until a dough forms.
- Transfer the dough onto the prepared baking sheet, and divide the dough evenly into three 12-inch-long strands. Pinch the strands together at one end. Cross the ends in the middle one at a time to make a simple braid, and then pinch the ends together on the other side.
- Cover with a clean dish towel and place the braided dough in the oven for 1 hour to rise.
- Take the risen dough out of the oven, remove the dish towel, and preheat the oven to 375 degrees F.
- To make the glaze: Mix together the plant-based milk and molasses in a small bowl. Brush the challah with the glaze, and sprinkle the top with the chia seeds.
- Place an 8 x 8 inch pan filled with ice cubes on the lower rack of the oven to help crisp up the crust.
- Bake the challah until the crust turns golden brown and it feels firm to the touch, about 40 minutes.
- Transfer the baking sheet from the oven to a wire rack, and let it sit for 30 minutes before removing the challah for a complete cooldown.
- Keep in an airtight container for up to 3 days or wrap and freeze for up to 3 months.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 06 Dec, 2023.Print