If you’ve been searching for a gluten-free challah recipe that bakes up soft, fluffy, and braidable, this is it. This easy gluten-free challah yields a golden crust and a tender, pull-apart crumb that’s perfect for Shabbat, Rosh Hashanah, or any special dinner. Leftovers make excellent French toast the next day.
❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten-free challah is soft, fluffy, and truly braidable. With the right flour blend and technique you can shape it into a classic three-strand loaf or a decorative multi-strand braid. The full process takes just over an hour of active time plus rise time.
- Time: About 1 hour 15 minutes active, plus rise time.
- Makes: About 16 slices (one standard loaf or several mini loaves).
- Main ingredients: Gluten-free flour blend, active dry yeast, sugar or honey, unsalted butter (or dairy-free butter), eggs, and warm water.
- Tools: Stand mixer with paddle or large mixing bowls, silicone mat or floured surface, baking sheet, and a pastry brush.
- Allergen notes: Recipe is gluten-free, and can be adapted to be dairy-free or egg-free with appropriate substitutes.
So delicious and simple to make. My son and I made them heart shaped for Valentine’s Day. They came out beautiful and the flavor and texture are so close to the boxed ones I remember but definitely surpass for the freshness!!
Tay C., Blog comment
This challah is special because the dough can actually be handled and braided, unlike many gluten-free recipes that require a mold. With the recommended flour blends and a little technique, the dough behaves very much like traditional wheat challah. When baked, it pulls apart and tastes fresh — ideal for sharing.
If you enjoy this recipe, try other gluten-free favorites such as gluten-free monkey bread or a fluffy gluten-free sandwich loaf for more weekend baking ideas.
Testing Notes From My Kitchen
I make challah for my family regularly, and I developed this version after extensive testing. Braiding gluten-free dough can be challenging, but using the recommended flour blends gives you a workable, elastic dough you can braid into simple or multi-strand loaves. The recipe below reflects the versions that produced the most consistent, tender loaves.
Ingredient Notes:
See the recipe card below for exact ingredient amounts and a printable method.
- Gluten-free flour blend: I tested two blends: Authentic Foods Steve’s GF Bread Flour and Cup4Cup. Steve’s blend performed best for braiding and handling; Cup4Cup works but tends to need a little less water and more dusting while shaping. If you try a different blend, verify it performs well in yeast recipes.
- Binder: If your chosen blend doesn’t already include xanthan gum or another binder, add 1 teaspoon to help the dough hold together. Some blends include binders and won’t need extra.
- Yeast: Active dry yeast works well; be sure the brand is gluten-free.
- Eggs: Use large eggs at room temperature for best structure and richness.
- Butter: Unsalted butter gives the best flavor. Substitute a vegan butter for a dairy-free option.
- Toppings: Poppy seeds, sesame seeds, or everything bagel topping all work well for garnish.
Easy Ingredient Swaps:
- Make it dairy-free: use a plant-based buttery spread in place of butter.
- Make it egg-free: some readers report success with a quality egg replacer, though texture will vary.
How to Make a Gluten-Free Challah (Step-By-Step)
Step 1: In a small bowl, combine the active dry yeast, sugar (or honey), and warm water (about 110°F). Let sit 5–10 minutes until frothy; water hotter than 110°F can kill the yeast.
Step 2: In a stand mixer (or a large bowl), combine the gluten-free flour blend, salt, eggs, and softened butter. Add the activated yeast mixture. Use the paddle attachment and mix slowly until incorporated, then increase speed briefly until the dough comes together.
Step 3: Turn the dough out onto a lightly floured silicone mat. If your flour blend is stickier, dust liberally with extra flour when shaping. Tip: braid the dough before it has its one main rise — gluten-free dough usually gives only one strong rise, so take advantage of it.
Step 4: Divide the dough into equal pieces for the braid you want (three for a classic braid, more for intricate patterns). Roll each piece into ropes and braid, pinching the ends to seal.
Braiding tips: Keep strands even, decide the number of strands before dividing, and pinch the top and bottom of the braid to hold strands together at the start and finish.
Step 5: Gently pat the loaf with wet hands to add surface moisture. Cover with plastic wrap and let rise about 45–60 minutes, until noticeably puffed. A slightly warm oven (preheated to 150°F, then turned off) creates a consistent, cozy rising environment.
Step 6: Preheat the oven to 350°F (use the regular bake setting, not convection).
Step 7: Beat an egg and brush it over the risen challah, taking care to get into the braid’s folds.
Step 8: Sprinkle seeds if desired.
Step 9: Bake 40–45 minutes, depending on loaf size. The internal temperature should read about 190°F when fully baked.
Step 10: Transfer to a cooling rack and let the challah cool for 30–45 minutes before slicing so the crumb sets properly.
Flavor variations you will love:
- Add cinnamon and raisins for a sweet challah twist.
- Fold in chocolate chips for a kid-friendly treat.
- For a round Rosh Hashanah loaf, twist strands into a circle and add diced apples and cinnamon sugar.
- Use pumpkin and warm spices for an autumnal challah variation.
Frequently Asked Questions:
Why is my dough sticky? Sticky dough usually means the flour-to-liquid ratio needs adjusting. Every gluten-free flour behaves differently—add more flour a tablespoon at a time until the dough is manageable.
Why is my gluten-free bread gummy? Gummy or sticky bread can result from too much liquid, insufficient baking time, or cutting the loaf while it’s still hot. Add a bit more flour when mixing or bake a bit longer and allow a full cool-down before slicing.
Why did my gluten-free bread fall apart? Gluten provides structure in wheat breads. If your flour blend lacks a binder (xanthan gum, guar gum, or another stabilizer), the loaf may crumble. Ensure your blend is suitable for yeast breads or add an appropriate binder.
Storage / Freezing Instructions:
- Store challah in an airtight container at room temperature for up to 2–3 days.
- Freeze whole or sliced: wrap tightly and remove excess air. Thaw at room temperature and refresh in a warm oven if desired.
There are many other gluten-free bread recipes worth trying if you enjoyed this challah. Try garlic knots, a sandwich loaf, bagels, flatbread, or a whole-grain gluten-free bread to expand your baking repertoire.
More Gluten-Free Bread Recipes:
- Gluten-Free Garlic Knots
- Gluten-Free Bread Machine Bread
- Gluten-Free Bagels
- Gluten-Free Flatbread
- Gluten-Free Whole Grain Bread
This post was updated from an earlier March 2022 version with improved round challah instructions and new photos showing the finished loaves and shaping steps.
Recipe: The Best Gluten Free Challah (Easy, Braidable Loaf)
Ingredients
- Yeast mix: 2 1/2 tsp active dry yeast, 3 tbsp cane sugar (or honey), 1 1/4 cups warm water (no hotter than 110°F)
- Flour mix: 3 cups gluten-free flour blend, 1/2 tsp sea salt, 4 tbsp unsalted softened butter (or dairy-free substitute), 2 large eggs, plus 1 egg for egg wash
Method
- Proof yeast: combine yeast, sugar, and warm water and let sit 5–10 minutes until frothy.
- Mix: combine flour, salt, butter, and eggs in a mixer or bowl. Add the yeast mixture and mix until incorporated; increase speed briefly to finish. The dough will be tacky but manageable.
- Shape: turn the dough onto a lightly floured silicone mat, divide into equal pieces, roll into ropes, and braid. Pinch ends to seal.
- Rise: lightly wet the surface, cover, and let rise in a warm spot for 45–60 minutes until puffed.
- Bake: preheat oven to 350°F. Brush with egg wash, add seeds if desired, and bake 40–45 minutes until golden. Internal temperature should reach 190°F.
- Cool: transfer to a rack and cool 30–45 minutes before slicing.
Enjoy this soft, braidable gluten-free challah with family and friends — it’s a great centerpiece for celebrations and a comforting homemade loaf any time of year.