Simplified Gluten-Free Challah Recipe

Ingredients:

• Psyllium husk: 20g (4 tbsp)

• Lukewarm water: 345g (1¼ cups + 3 tbsp)

• Tapioca starch: 215g (1¾ cups + 2 tbsp)

• Millet flour: 135g (1 cup)

• Oat flour: 80g (¾ cup + 2 tbsp)

• Sugar: 50g (¼ cup)

• Instant yeast: 8g (2½ tsp)

• Baking powder: 8g (2 tsp)

• Xanthan gum: 7g (2½ tsp)

• Salt: 7g (1¼ tsp)

• Egg: 1 whole + 2 yolks

• Sunflower oil: 40g (3 tbsp)

• Egg wash: 1 whisked egg

• Sesame seeds: 1-2 tbsp (optional)

Instructions:

1. Mix Psyllium Gel: Combine psyllium husk and water. Let sit until gel forms.

2. Combine Dry Ingredients: Whisk starches, flours, sugar, yeast, baking powder, xanthan gum, and salt.

3. Add Wet Ingredients: Mix eggs and oil into psyllium gel. Combine with dry ingredients to form dough.

4. Knead Dough: Knead until smooth. Chill if too sticky.

5. Shape Strands: Divide into 4 portions, roll into ropes.

6. Braid Challah: Weave strands into a braid.

7. Proof Dough: Cover and let rise until doubled in size.

8. Preheat Oven: Heat to 375°F (190°C).

9. Bake: Brush with egg wash, sprinkle with seeds, and bake for 28-30 minutes.

10. Cool: Let cool before slicing.

Enjoy your delicious, gluten-free challah bread!