This gluten-free challah bread recipe is light, delicious and so fun to make!
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About Challah Bread
Challah is a traditional Ashkenazi Jewish bread, typically enjoyed during Shabbat and Rosh Hashanah. Made from eggs, flour, water, sugar, yeast, oil, and salt, it has cultural significance. Variations like "water challah" omit eggs, and modern recipes may include different flours, sweeteners, or additions like raisins. After braiding, it’s brushed with an egg wash and often topped with poppy or sesame seeds for a golden finish.
Why You'll Love This
ou'll love this Gluten-Free Challah Bread for its rich, soft, and fluffy texture, with the sweet flavors of traditional challah—without the gluten! Made with Greek yogurt and maple syrup, it’s moist and beautifully braided, with a glossy egg wash and poppy seeds. Perfect fresh out of the oven or toasted with jam, it’s a satisfying addition to any meal or occasion.
Ingredients
Here is everything you will need for this recipe!
- Warm water: Activates the yeast, helping the dough rise.
- Cane sugar: Feeds the yeast, aiding in the rising process and adding sweetness.
- Active dry yeast: Leavens the dough, making it light and airy.
- Dairy-free yogurt: Adds moisture and richness, contributing to a tender crumb.
- Apple cider vinegar: Balances the flavors and helps improve dough texture.
- Canola oil: Provides moisture and ensures a soft, tender loaf.
- Maple syrup: Sweetens the dough naturally, enhancing flavor.
- Eggs: Contribute to structure, richness, and help bind the dough.
- Gluten-free all-purpose flour: Forms the base of the dough, giving it structure without gluten. I use King Arthur's Gluten-Free All-Purpose Flour!
- Psyllium husk powder: Adds fiber and creates elasticity in the dough.
- Baking powder: Helps the dough rise and become light and fluffy.
- Xanthan gum: Acts as a binder, improving the bread’s chewy texture.
- Salt: Enhances the flavor and balances sweetness.
- Baking soda: Works with the baking powder for additional lift and texture.
- Egg wash: Gives the bread a glossy, golden finish.
- Poppy seeds: Add texture, flavor, and a decorative touch to the top of the bread.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
These tips below can help you adjust the recipe!
- Swap Oil: For a more rich taste, use olive oil!
- Psyllium husk powder vs Ground flaxseed: Use ground flaxseed as an alternative to psyllium husk powder to add fiber and help with the dough’s structure, though it may slightly change the texture.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
All you need are mixing bowls, an electric stand mixer and a glass bowl!
Instructions
How to Make Challah Bread
Making gluten-free challah takes time, but it’s worth it! Start by activating the yeast with warm water, cane sugar, and active dry yeast, letting it sit until foamy. Meanwhile, mix the wet ingredients—dairy-free yogurt, apple cider vinegar, canola oil, maple syrup, and beaten eggs. Once the yeast is ready, combine it with the wet ingredients using a paddle attachment on low speed.

The Secret to Perfect Texture
Combine the dry ingredients for the gluten-free challah, using King Arthur's Gluten-Free All-Purpose Flour and adding xanthan gum to bind. Psyllium Husk Powder is key for flexibility, allowing the dough to rise and braid without cracking.
Mix in sugar, salt, baking powder, and baking soda, then sift in half at a time, mixing until a soft dough forms. Switch to a dough hook and knead into a firmer ball, or knead by hand for about 10 minutes.

Rest, Rise & Braid
Once the dough is kneaded and slightly sticky, it's time to proof. During this 60-90 minute step, the dough rests and rises, doubling in size as gases leaven it. To ensure success, cover the dough and let it rest in a warm area, allowing fermentation to occur.
Warm a glass bowl in the microwave or with hot water, then grease it and transfer the dough. Cover with a tea towel or Saran Wrap and place the bowl in a warm spot, such as a sunny area or proofing oven. Let the dough rest for one hour, then transfer to a floured workspace.
Braiding The Challah
Divide the dough into two equal parts, then each into three balls. Roll each ball into a 8-10 inch rope on a floured surface. Transfer the ropes to a baking sheet and pinch the ends together. Braid the dough gently, rotating the ropes over one another until the end, then pinch the other ends together. Brush with an egg wash and sprinkle with poppy seeds. Repeat with the second loaf.

Time to Cook the Challah Bread
Preheat the oven to 200°F, then turn it off and place the challah in the warm oven for 30 minutes to rise. Afterward, preheat to 350°F and bake the bread for 20-25 minutes until golden brown. Let it cool on a wire rack, then brush with olive oil before enjoying. For leftover challah, try making challah stuffing, or explore other bread recipes like garlic naan bread!
Serving Suggestions
This Gluten-Free Challah Bread makes a perfect starter, whether served warm with dairy-free butter or jam, or as a side to soups, stews, or salads.
Storage
Store the Gluten-Free Challah Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week!
FAQ
Ensure your yeast is properly activated and let the dough proof long enough. You can also try adding a little extra baking powder for lift.
Yes, you can substitute maple syrup with honey, agave syrup, or coconut sugar for a different flavor profile.
Related
Looking for more? Check these out!
The Best Gluten-Free Challah Bread
Course: Recipes, Sides, AppetizersDifficulty: Medium2
Loaves30
minutes25
minutes90
MinutesTexture so good, you wouldn't know it's gluten-free if you didn't make it!
Ingredients
¾ cup warm water
4 tablespoons cane sugar
1 packet of active dry yeast
1 cup of dairy-free yogurt
1 teaspoon of apple cider vinegar
½ cup canola oil
⅓ cup maple syrup
2 large eggs, beaten
5 cups King Arthur's Gluten-Free All-Purpose Flour, plus more for dusting
½ tablespoons psyllium husk powder
1 ½ teaspoon baking powder
1 teaspoon of xanthin gum
1 ½ teaspoons salt
½ teaspoon baking soda
- For the Egg Wash
1 egg, beaten
1 tablespoon of water
2 tablespoons of poppy seeds
Directions
- Add the water to a glass bowl and heat in the microwave for 40 seconds, then stir in one tablespoon of cane sugar until dissolved
- When the water is 105-110 degrees Fahrenheit, pour in the active yeast and stir to combine. Then, allow to sit for 8 minutes until activated (once activated, it'll give off a wheat-like aroma and become foamy on the top).
- Add the Greek yogurt, apple cider vinegar, canola oil, maple syrup and beaten eggs to the large bowl of a stand mixer
- Once the yeast has activated, pour the mixture into the wet ingredients and use a paddle attachment to combine on low speed for one minute
- In a large bowl, combine the gluten-free flour, psyllium husk powder, xanthin gum, three tablespoons of sugar, salt, baking powder, and baking soda
- Slowly sift half of the dry ingredients at a time into the bowl, mixing between on medium speed to incorporate
- When well combined and a soft dough has formed (about three minutes), scrape down the sides with a spatula before switching the paddle attachment for a dough hook
- Allow the dough hook to knead the dough for five minutes on low speed. Then, the dough should be slightly sticky but a firmer ball of dough.
- Warm a large glass bowl in the microwave for 30 seconds, then grease with oil. Transfer the ball of dough to the bowl before covering with a tea towel or Saran Wrap. Place in a warm spot to proof for one hour.
- After the allotted time, the dough should be almost double in size. Dust a work space with flour and oil your hands before transferring the dough to the work space. Lightly dust the top of the dough before kneading for three minutes.
- Next, divide the dough into two equal parts. Then, split each half into three balls of dough.
- Place the three balls on the prepared work space, and gently roll each ball into a long rope (roughly 10" long and an 1.5-2" thick). Place the three ropes on a large baking sheet lined with parchment paper before braiding.
- To start the braid, wet your hands with cold water and pinch together one end of each coil
- Once all three ropes are joined at the top, start the braid by rotating the three ropes over one another. Finish by connecting the three pieces at the other end and pinching again.
- Repeat this braiding process with the other half of dough
- Then, whisk the egg and water to create an egg wash. Use a silicone brush to brush each challah bread with the mixture before sprinkling with one tablespoon of black poppy seeds
- Preheat the oven to 200 degrees Fahrenheit. Once the oven reaches the desired temperature, turn the oven off and immediately place the prepared baking sheets with the challah bread inside the oven for 30 minutes to rest & rise.
- After 30 minutes, preheat the oven to 350F and bake the challah bread for 20-25 minutes
- Allow to cool for 15 minutes before enjoying
Recipe Video
Notes
- Keep in an air tight container or ziplock bag for up to five days.
[…] Luckily, I have a gluten-free challah bread recipe just for you! Not only does it yield two loaves- enjoy one loaf and use the other for the stuffing- but there’s no rise time so it’s easy to make! Check out the full recipe HERE. […]