01/05/11




I've purchased rolls from Katz and Heavens Mill ... I've made a few different types of challah ... it's all been a huge #fail for me. But then I found the perfect recipe, thanks to the amazing You Won't Believe It's Gluten Free cookbook! Enjoy it and love it!






  • SERVING/YIELD
    9


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Hamotzi


  • RECIPE
    #1012





















  • kvetchingeditor











INGREDIENTS













  • 3 egg whites










  • 2 Tbsp oil










  • ½ cup apple juice










  • 1 cup cornstarch










  • ⅓ cup oat flour / You can grind Gluten-Free oats up for this










  • 2 tsp baking powder










  • 1 tsp baking soda










  • ½ tsp salt










  • ¾ tsp xanthum gum










  • 1 Tbsp apple cider vinegar










  1. Preheat the oven to 350 degrees Fahrenheit and grease nine sections of a muffin tin.<br />Note: I am not sure if this would work well in a regular challah pan, but I can tell you that this dough is not braidable because it is too sticky. You can buy challah-shaped pans, however.



  2. Beat the egg whites in a medium-size bowl until very frothy, I found about 2-3 minutes was fine. Add the remaining ingredients and mix well.



  3. Divide the dough among the nine sections of the pan and bake for 15-20 minutes.<br />Note: I only baked mine for 15 minutes. They browned quickly and were done, so keep close tabs on the rolls.















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