Best 4 Gluten Free Oat Challah Bread Machine Recipes
**Indulge in a Taste of Gluten-Free Goodness with Our Oat Challah Bread Machine Recipes**
For those seeking a delightful and wholesome bread option, look no further than our collection of gluten-free oat challah bread machine recipes. Crafted with the convenience of a bread machine, these recipes offer a delicious and nutritious alternative to traditional wheat-based challah bread. Whether you're a seasoned baker or just starting, our recipes provide easy-to-follow instructions that guide you through the process of creating this delectable treat. Dive into the world of gluten-free baking and experience the joy of homemade bread that caters to dietary restrictions without compromising on taste and texture.
**Recipes Included:**
1. **Classic Gluten-Free Oat Challah:** This fundamental recipe serves as the foundation for all your challah-baking endeavors. Simple ingredients like oat flour, tapioca flour, and almond flour combine to create a classic challah with a slightly nutty flavor.
2. **Vegan Gluten-Free Oat Challah:** For those following a vegan lifestyle, this recipe offers a delicious and egg-free version of oat challah. Using plant-based milk and yogurt, it delivers a fluffy and flavorful bread that satisfies both your taste buds and dietary needs.
3. **Sweet Gluten-Free Oat Challah:** Craving a touch of sweetness in your challah? This recipe incorporates honey or maple syrup to create a delightful balance of subtle sweetness and savory flavors. Perfect for those special occasions or as a sweet treat to enjoy throughout the week.
4. **Savory Gluten-Free Oat Challah:** If you prefer a more savory bread, this recipe adds a blend of herbs and spices to the mix. With the addition of garlic powder, onion powder, and dried thyme, this savory challah is perfect for pairing with your favorite soups, stews, or sandwiches.
5. **Gluten-Free Oat Challah with Dried Fruits and Nuts:** Experience a symphony of flavors and textures with this recipe that incorporates dried fruits and nuts. Choose from a variety of options like raisins, cranberries, walnuts, or pecans to create a unique and flavorful challah that's perfect for breakfast, lunch, or a snack.
GLUTEN-FREE BREAD IN A BREAD MACHINE
Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.
Provided by Marcia
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
- Remove when cycle ends. Cool completely before slicing.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g
GLUTEN-FREE OAT CHALLAH (BREAD MACHINE)
Deliciously sweet, soft oat challah. Not the same tasting as regular challah, but a lot better than most gluten free breads! Adapted from a frumceliac recipe.
Provided by LawyerMom
Categories Breads
Time 2h20m
Yield 15 muffins, 7-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all the ingredients according to your bread machine's directions and run it on dough cycle. Preheat oven to 375°F.
- When it's finished, dump the dough into small greased oval pans or muffin tins. Brush with egg wash. Sprinkle with poppy, sunflower, and/or sesame seeds.
- Bake at 375 F degrees until done (about 20 minutes). It should be nicely browned on top.
Nutrition Facts : Calories 414.4, Fat 13.1, SaturatedFat 2.5, Cholesterol 130, Sodium 556.2, Carbohydrate 65.2, Fiber 6, Sugar 15.8, Protein 12.6
THE BEST GLUTEN FREE CHALLAH BREAD RECIPE
This gluten free challah bread recipe is also dairy free, so it's perfect for any holiday table. It also makes amazing gf French toast, sandwiches, or bread pudding.
Provided by Nicole Hunn
Categories Bread
Time 3h15m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, instant yeast, and granulated sugar. Whisk to combine well.
- Add the salt, and whisk again to combine.
- Add a bit more than 1/2 cup of the water, olive oil, egg yolks, and honey. Using the paddle attachment, beat vigorously.
- With the mixer running, add as much of the remaining water as necessary for the dough to smooth out. In a warm, humid environment, it may take a bit less than the full 3/4 cup of water.
- The dough mixture will come together in a clump and then smooth out and stick to the sides of the bowl. Keep beating until it begins to look whipped, and the color lightens a bit (about 6 minutes total).
- Transfer the mixture to a lightly oiled bucket or bowl with a very tight-fitting lid. Place the container in the refrigerator, tightly sealed, for at least an hour and up to 2 days.
- When you're ready to bake, turn out the chilled dough onto a surface lightly dusted with tapioca starch/flour. Sprinkle the top lightly with more starch, and divide the dough into 3 equal portions.
- Working with one piece at a time, knead the dough in your clean, dry hands, without adding any additional flour of any kind, pinching any seams that separate.
- Begin working the dough into a cylindrical shape, pinching any gaps together, fanning your hands out toward the edges to lengthen the strand.
- Rolling back and forth, create strands about 15 inches long from end to end that taper slowly from the center to each end, with very tapered ends. Sprinkle each strand lightly with more tapioca flour on the outside of the cylinder to smooth the surface, then set it aside.
- Place the 3 strands on a lightly floured surface parallel to one another and about 5 inches apart from one another. Gather the tapered ends on one side together, pinch them securely and tuck the very end under the knot.
- Plait the 3 strands as you would any 3-strand braid. Do not pull the strands, as they'll fray. Just place them on top of one another as you work toward from one end to the other.
- Beginning as close as possible to the bound end, place one outside strand across the center strand, exchanging the center for the outside strand you just moved to the center.
- Repeat with the other outside strand and center strand. Repeat the process, alternating one side and then the other until you reach the end. Tuck the end under as you did the other side.
- Placing your hands carefully under each side of the braided loaf, carefully lift the braid onto a lined baking sheet. Press the finished braid gently on each ends toward center to shorten the length a bit.
- Sprinkle the top of the braid lightly with more tapioca starch and brush off excess from the valleys between braids.
- Cover the braid securely with plastic wrap, and place the loaf in a warm, draft-free location. Allow the loaf to rise until it's at least 150% its original size (anywhere from 45 minutes to hours).
- If any of the tops of the strands begin to separate from one another as the dough rises, try to smooth and pinch them closed. When the dough is nearing the end of its rise, preheat your oven to 350°F.
- Uncover the risen bread and brush the tops and sides of the braids very generously with the egg wash. Avoid letting the egg wash pool in between the braids. Sprinkle the top evenly with the optional seeds.
- Place the baking sheet in the center of the preheated oven. Bake for 30 minutes, rotate the baking sheet 180° and reduce the oven temperature to 325°F.
- Continue to bake for about 15 minutes, or until the bread bounces back when pressed on a center braid and the internal temperature is at least 190°F on an instant read thermometer.
- Remove the bread from the oven and allow it to cool on the baking sheet for at least 20 minutes before transferring to a wire rack too cool completely. Slice and serve.
GLUTEN FREE CHALLAH BREAD
In a quest for 'normal' gluten free bread, I came upon a similar recipe to this, tweaked it, and was delighted with the outcome!! FINALLY a bread that rises, is relatively light, and actually has the tastes and consistency of REAL bread! It also makes great rolls, and while my family ate the bread and rolls with a small amount of jam on them, they would be great as well for sandwiches! Finally a GF variety that you dont have to A) choke down, B) rent a crane to lift while pondering whether you should instead use the loaf in place of bricks, or C) get strange looks of pity from your coworkers as you attempt to eat 4 tiny turkey sandwiches made on dense, crumbly "bread." :) Enjoy!!! Also, check out my blog at www.glutenfreegirls.blogspot.com for more recipes and fun!
Provided by edush06
Categories Yeast Breads
Time 2h25m
Yield 1 loaf, or 18 rolls
Number Of Ingredients 13
Steps:
- In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
- Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
- With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
- Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
- Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
- Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.
Tips:
- If you don't have a bread machine, you can make this challah dough by hand. Just follow the instructions for Steps 1-4, then knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic. Shape the dough into a loaf and bake it according to the instructions in Step 5. - To make sure your challah bread is gluten-free, be sure to use certified gluten-free oats and flour. You can also use a gluten-free bread mix if you prefer. - If you want a sweeter challah bread, you can add 1/4 cup of sugar to the dough. You can also add spices like cinnamon or nutmeg for a more flavorful bread. - If you don't have any almond milk on hand, you can use regular milk instead. Just be sure to add an extra 1/4 cup of water to the dough. - Challah bread is best when eaten fresh, but it can be stored in an airtight container at room temperature for up to 3 days. You can also freeze challah bread for up to 2 months.Conclusion:
This gluten-free oat challah bread is a delicious and easy-to-make bread that is perfect for any occasion. It is made with simple ingredients and can be made in a bread machine or by hand. With its soft and fluffy texture and slightly sweet flavor, this challah bread is sure to be a hit with everyone who tries it.
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