Fluffy Gluten-Free Challah-Style Loaf (Easy, Light, Weeknight-Friendly)

Fluffy Gluten-Free Challah-Style Loaf (Easy, Light, Weeknight-Friendly)

Ingredients

• 1 cup (160 g) brown rice flour

• 1/2 cup (60 g) sorghum flour

• 1/2 cup (64 g) cassava flour

• 1/2 cup (64 g) tapioca starch

• 1/4 cup (28 g) almond flour

• 1 1/2 tbsp (about 7–8 g) psyllium husk powder

• 2 1/2 tsp instant yeast

• 1 tsp fine salt

• 3 large eggs, room temperature

• 1/4 cup (about 85 g) honey (or 3 tbsp for slightly less sweet)

• 1/4 cup (57 g) melted butter (or neutral oil for dairy-free)

• 1 tsp apple cider vinegar

• 1 cup (240 ml) warm water (about 110°F / 43°C)

• 1 egg + 1 tbsp water for egg wash (optional — gives a golden top)

Instructions

1. Proof the yeast. In a small bowl, stir the warm water, 1 tsp honey (from the 1/4 cup), and the instant yeast. Wait 5–8 minutes until foamy. If it doesn’t foam, your yeast may be inactive — swap in fresh yeast and try again.

2. Whisk dry ingredients. In a large bowl (or mixer bowl), whisk together brown rice flour, sorghum flour, cassava flour, tapioca starch, almond flour, psyllium husk, and salt until evenly blended.

3. Mix the wet ingredients. In a medium bowl, whisk the eggs, remaining honey, melted butter, and apple cider vinegar until smooth.

4. Combine. Add the foamy yeast mixture and the egg/butter mixture to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium-high for 3–4 minutes. You want a batter-like dough — thick, smooth, and somewhat sticky (similar to a soft cake batter), not a kneadable dough.

5. Pan or braid. Grease a 9×5-inch loaf pan. Spoon or pour the dough in and smooth the top with wet hands or a wet offset spatula. (If you want challah braids, you can divide dough into three thick “ropes” using a piping bag; they’ll spread slightly but bake into a braided loaf.)

6. First rise. Cover loosely with plastic wrap or a damp towel and place in a warm spot. Let rise 45–60 minutes, until the dough is puffy and nearly doubled.

7. Preheat & steam trick. Preheat oven to 350°F (175°C). Place an empty metal pan on the bottom rack. When you put the loaf in, you’ll pour hot water into that pan to create a steam burst for a shinier crust and better oven spring.

8. Egg wash & bake. Brush the top with the egg + water wash if you like a glossy finish. Put loaf on the middle rack. Carefully pour about 1/2 cup hot water into the bottom pan and immediately close the oven. Bake 35–40 minutes, covering loosely with foil if the top is browning too fast. The loaf is done when golden and an instant-read thermometer registers ~200°F (93°C) in the center.

9. Cool completely. Remove from pan (brush with melted butter if you want) and cool on a wire rack for at least 1 hour before slicing — gluten-free loaves set as they cool and slicing too early will compress the crumb.

Detailed nutrition (per serving — 12 servings per loaf)

Note: All values are estimates based on typical nutrient profiles of the stated ingredients and the recipe yields. Use as a reliable guideline for meal planning; for medical or precise tracking, run this recipe through your preferred nutrition calculator.

Calories: ~191 kcal

Carbohydrates: ~29.5 g 

Dietary fiber: ~1.6 g

Protein: ~3.9 g

Fat: ~6.8 g

Key micronutrient estimates (per serving, approximate):

• Iron: small but present (from brown rice & sorghum) — ~0.8–1.2 mg

• Magnesium: modest amount (almond + whole-grain flours) — ~15–25 mg

• Calcium: small contribution (almond flour + eggs) — ~20–30 mg

• Vitamin E: present from almond flour — small amount (antioxidant benefit)

• B vitamins (B1, B3, some B6): traces from whole-grain flours and yeast (supports energy metabolism)

Health notes & benefits

• This loaf uses mostly whole-grain gluten-free flours (brown rice, sorghum) and psyllium for structure — that offers more micronutrients than a 100% starch loaf.

• Almond flour contributes healthy monounsaturated fat and vitamin E.

• Eggs provide high-quality protein and choline.

• Psyllium adds soluble fiber (good for gut health and stool consistency), which helps the loaf hold together and improves mouthfeel.

• Lower in protein compared to wheat bread — pair slices with protein-rich toppings (eggs, nut butter, smoked salmon, or ricotta) for a more balanced meal.

Storage & freshness tips

• Short term (room temp): Wrap cooled loaf tightly in plastic or place in an airtight container. Keeps well for 1–2 days at room temperature; slice as needed to retain moisture.

• Refrigeration: Not recommended for long storage — refrigeration can dry gluten-free bread. Only refrigerate if your kitchen is hot and humid, and even then, expect texture changes.

• Freezing (best for longevity): Slice the loaf, then flash-freeze slices on a tray. Once frozen, transfer slices to a freezer bag or airtight container. Keeps up to 2 months. Toast straight from frozen for best texture.

• Refreshing: Warm slices briefly (60–90 seconds) in a toaster or under low oven heat (300°F/150°C for 6–8 minutes) to restore softness.

Perfect. Let’s get you a gluten-free bread that’s actually fluffy, not the usual dense brick situation. Since you mentioned challah vibes, I’ll lean toward a soft, slightly sweet, golden loaf with a delicate crumb and pillowy texture.

Before I give you the recipe — quick question:Can you list the gluten-free flours you have on hand? That way I can tailor it to your stash and optimize for rise and flavor.

If you want to get started right now, here’s a version that works great as-is and can be tweaked later once I know what you’ve got:

🌤 Fluffy Gluten-Free Challah-Style Bread

Texture: light, tender, slightly chewy insideFlavor: mild, just a hint of sweetnessMakes: 1 large loafPrep time: 25 min active, 1 hour rise, 35–40 min bake

🧺 Ingredients

Dry mix

• 1 cup superfine white rice flour

• ¾ cup potato starch

• ½ cup tapioca flour (or arrowroot starch)

• 3 tbsp sorghum flour (optional but adds softness)

• 1 tbsp psyllium husk powder (for structure)

• 2½ tsp instant yeast

• 1 tsp salt

Wet mix

• 3 large eggs (room temp)

• ¼ cup honey (or maple syrup)

• ¼ cup butter, melted (or olive oil if dairy-free)

• 1 cup warm water (110°F / 43°C)

• 1 tsp apple cider vinegar

Egg wash: 1 egg + 1 tbsp water

🧁 Instructions

1. Activate yeast:In a small bowl, whisk the warm water, yeast, and 1 tsp honey. Let it foam for 5–8 minutes. (If it doesn’t foam, your yeast is dead — get new yeast.)

2. Mix dry ingredients:In a large mixing bowl, whisk together all flours, psyllium husk, and salt.

3. Combine wet ingredients:In another bowl, whisk the eggs, melted butter, honey, and vinegar.

4. Bring it together:Add yeast mixture and wet ingredients to the dry mix. Beat using a stand mixer with paddle attachment for 3–4 minutes on medium-high. The dough will look like thick cake batter — soft, not kneadable.

5. Rise:Scoop dough into a well-greased 9x5 loaf pan (or divide into small braided strands if shaping by piping bag). Smooth the top with wet hands. Cover loosely with plastic wrap and let rise in a warm place until it almost doubles, about 45–60 minutes.

6. Preheat oven:While it rises, heat oven to 350°F (175°C).

7. Brush + bake:Brush the top with egg wash. Bake for 35–40 minutes, until golden and internal temp hits about 200°F (93°C). If it browns too quickly, tent with foil halfway.

8. Cool completely:Let it cool for at least 1 hour before slicing, or it’ll compress.

🧊 Storage

Keep covered at room temp up to 2 days, or freeze sliced for up to 2 months. Toast straight from frozen for best texture.

🧠 Tips for Extra Fluff

• Beat the dough well — aeration is your friend.

• Don’t over-rise — it’ll collapse.

• Adding 1 tbsp milk powder or 2 tbsp yogurt to the batter makes it richer and lighter.

• A quick steam burst (pan of hot water in oven) during first 10 mins can help the lift.

Once you tell me which flours you’ve got, I can fine-tune this for max fluff with your exact ingredients (like adjusting hydration or swapping psyllium for xanthan).

So — what’s in your flour lineup?