Gluten-Free Jewish Challah-Style Bread

Ingredients:

2 cups gluten-free all-purpose flour
1 1/2 teaspoons xanthan gum (if not included in your flour blend)
1 packet (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (110°F or 43°C)
1/4 cup sugar
1/4 cup vegetable oil
3 large eggs
1 1/2 teaspoons salt
1 teaspoon vanilla extract (for a slightly sweet challah)

Instructions:

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water-sugar mixture and let it sit for about 5-10 minutes, or until it becomes frothy.

In a large mixing bowl, whisk together the gluten-free all-purpose flour and xanthan gum (if not included in your flour blend).

In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract (if making a slightly sweet challah) until well combined.

Add the yeast mixture, egg mixture, and salt to the dry ingredients. Mix until well combined, and the dough is smooth. The dough will be more like a batter than traditional challah dough.

Grease a baking sheet or a challah mold and transfer the dough into it, shaping it into a challah braid. Challah braiding is optional but traditional.

Use a wet spatula to smooth the top of the dough or braid.

Cover the challah-style bread with a clean kitchen towel and let it rise in a warm, draft-free place for about 30-45 minutes, or until the dough has doubled in size.

Preheat your oven to 375°F (190°C) while the dough is rising.

Once the dough has risen, place it in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the challah-style bread from the oven and let it cool on a wire rack.

Once cooled, slice and enjoy your homemade gluten-free challah-style bread!

While this gluten-free bread won't have the exact texture and sweetness of traditional challah, it offers a similar flavor profile. Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy!