Rosh Hashanah Challah, Gluten Free, Dairy Free | Gluten Free Canteen

We’re testing a new Rosh Hashanah Challah (Gluten Free, Dairy Free) from the Gluten Free Canteen.

Thing 1 was not feeling well at school today, so he’s home now and asked to make Challah for Rosh Hashanah. This used to be so easy. I had my tried-and-true recipe. Since having to go sans gluten, things have gotten trickier and I’ve yet to find a recipe that comes close to Zarro’s in NYC.

Honestly, I’ve yet to find ANY bread as good as their challah, but that’s a different problem.

So far this is looking pretty good. We used rapid-rise yeast (I have issues with yeast breads I had thought were related to the arid climate in Arizona, but now that we’re in VA and I still have issues… I think the common denominator is me). It’s in the oven with the light on, rising away, pan of water on the floor of the oven.

Fingers are crossed for a sweet new year.

Pics to come if it comes out pretty.

UPDATE: Sadly, we ate it before I could take a picture. It’s more solid than the usual ‘pound-cake’ texture of a lot of GF breads, but of course, it can’t tear like glutinous bread. It did taste very good, though, and was quite moist. This was also the first time I (a) did a second rise on a GF bread and (b) put a thermometer/alarm on some bread. GF bread has to hit at least 200 °F internally. Mine hit 212 ° and I think that may have a lot to do with its success