Gluten Free, Refined Sugar Free Hamotzai Challah. It's really fluffy and light. Some say almost cake like. Adapted from a recipe found in Mishpacha magazine.
4 small-medium challahs
4 Tbsp yeast
1Â¾ cup warm water
Â½ cup honey
6 cup oat flour (this equals 1 bag of Bob Redmill GF oat flour)
1Â½ Tbsp xanthan gum
2 tsp salt
Â½ cup tapioca flour
1 cup apple sauce (can use oil if have no applesauce)
1 cup milk substitute
Preheat oven to 375.
Proof yeast in warm water and all the honey.
While yeast is proofing, in a seperate bowl (i use a plastic bag), combine all dry ingredients.
When yeast is frothy, add eggs, oil, and milk substitute. Mix well. Then add dry ingredients to wet ingredients, 2 cups at a time. Mix on high for 10 minutes, to make sure all the dry ingredients are well incorporated. This is an important step, so make sure not to rush this.
Spoon into 12 well greased cupcake tins or 4 well greased small loaf pans. Cover and let rise for 30 minutes. If desired, top with an egg wash of 1 egg yolk and 1 Tbsp of water.
If using cupcake tins, bake for 35 minutes. If using small loaf pans, bake longer, about 50 minutes. Challah will look darker than usual.