Gluten-free Oat Challah

(Please note, this makes about 4 medium sized loaves, or approximately 16 muffin-sized challahs, I bake them in small loaves (you can also buy challah shaped loaves) because they rise better that way.  Also note, this recipe does not use enough flour to make a bracha; keep track of how much flour you use/how many times you multiple the recipe to know if you’ll need to say a bracha.  If you don’t know what in the world I’m talking about, I’m sure you’re not alone; just ask your local orthodox rabbi:)

Preheat oven to 350

In a medium sized bowl, combine the following:

4 tbsp yeast
1 ¾ cups warm water
1/2 cup honey

While the yeast mixture is proofing, combine in a large bowl:

6 cups oat flour (just for reference, one bag of Bob red mill gf oat flour is equal to 6 cups of flour)
1 tbsp freshly ground flax seeds mixed in ¼ cup hot water (let sit in water for about one minute before mixing in)
2 tsp salt
½ cup tapioca or arrowroot starch/flour

When yeast mixture is frothy, add:

4 eggs
1 cup applesauce
1 cup water
The trick to this challah is mixing it really well, the consistency is more like a cake batter than a challah dough.  Let rise 30 minutes and don’t forget to take challah. I like to sprinkle it with poppy seeds or sesame seeds. Depending on the size, it may bake 30-40 minutes. Check on it, until the challah is a nice light brown color and bounces back to touch.  Challah will look darker than usual.

Thank you Yaffa for this great find and tweaking of the original recipe, and Sharon for your wonderful additions!