Is there a recipe for gluten-free challah that tastes as good as normal (with eggs)?

Question

I have recently found out that I have CFS (Chronic Fatigue Syndrome) and have also found out that having a gluten-free diet may help me (also a dairy-free diet, but like one of my relatives said to me - let's just try one at a time ;-) ) hence the reason for my question. Any ideas?

Okay, people aren't understanding this, but that's their ignorance not mine.
For those of you who don't know:
Challah is a plaited loaf that Jews use for Friday night when their Shabbat/Shabbos begins.
Hence the reason, I went into the Religion and Spirituality section. Got a problem with that? Deal with it.

Answer 1

Yes.

Leviticus 13:18-26 gives a perfect one.

Answer 2

Hey, an opportunity to actually help someone with a definite answer :D

Looks like two other people posted the recipe you get when you google gluten+free+challah , so I'll only add that www.celiac.com has a lot of great gluten free recipes, including http://www.celiac.com/st_main.html?p_catid=64 , which is a collection of Jewish recipes.

Also, here's a bonus latke recipe
From http://www.cyber-kitchen.com/rfcj/HANUKKAH/Latkes_Potato_Wheat-Free_-_pareve.html :
"2 c. raw grated potatoes
2 eggs (large) -- beaten
1 pinch (aprox. 1/4 tsp.) baking powder
1 1/2 tsp. salt
2 or 3 T. rice flour
1 small onion -- grated (optional)
Pepper to taste (optional)

Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty
dry!!! (NOTE: rinsing the starch off of the potatoes is important if you
don't want gummy latkes)

Add eggs, mix

Add baking powder, salt, and flour

(NOTE: Add rice flour 1 T. at a time. The mixture should be somewhat
watery. You may not need all of the flour depending on the stuff that
makes cooking an art and not a science!)

Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of batter
into oil

(NOTE: the author uses a soup spoon because her husband likes small latkes)

Turn latkes when browned around edges (check to see if brown enough on bottom
by carefully lifting the edge before flipping) -- flip, fry second side til
well browned (NOTE: flipping pancakes more than once toughens them)

Drain on paper towels. Now, for those of you who can't eat fried foods, this
recipe converts very nicely for a potato kugel (potato pudding). Just sautee
the onion in the oil of your choice BEFORE adding to the potatoes. Mix as
above but instead of frying, pour mixture into a greased baking dish (I
use an 8" square pan) and bake in a pre-heated 350 degree oven for about 30
minutes.

Recipe works best with potatoes that are squeezed as dry as
possible after they have been grated and rinsed.

Source: Celiac/Coeliac Wheat/Gluten-Free List"
--------------------------------------------------------

Me again,

As to the wannabe internet cops, don't pay them any mind. It warms my heart to see someone just ask a non-rhetorical question they really want answered, get an answer, and not have to care about any silly ranking systems or stars or categories.

You asked, you got answered, a winner is you.

Answer 3

Try this one:

Gluten-Free Challah

YIELD: 1 loaf (12 portions)

Gluten-free flour blend:
2 lbs. white rice flour
1 lb., 4 oz. tapioca starch
1 lb., 4 oz. soy flour (defatted)
8 oz. whey powder

Challah:
1 lb. gluten-free flour blend
1/2 oz. salt
1/2 oz. instant yeast
5 oz. sugar
14 oz. sparkling water
6 egg yolks
3 oz. oil
1/4 oz. guar gum

Prepare gluten-free flour blend. Mix 1 lb. of flour blend with all other dry ingredients. Separately, combine all liquid ingredients.

Add both combinations to a mixing bowl and mix with paddle for 4 minutes on medium speed.

Put in loaf pan, egg wash and proof for 45 to 55 minutes. Egg wash again right before baking.

Bake at 325°F for 50 minutes. Internal temperature should be above 190°F.

When done, remove from baking pan and cool on rack.

Recipe from Chef Richard Coppedge, CMB, CHE, Professor, Baking and Pastry Arts, Culinary Institute of America, Hyde Park, NY.

A great bakery that will ship an amazing Challah to you is Everybody Eats in NYC: http://www.everybodyeats-inc.com/

Answer 4

Gluten-Free Challah

YIELD: 1 loaf (12 portions)

Gluten-free flour blend:
2 lbs. white rice flour
1 lb., 4 oz. tapioca starch
1 lb., 4 oz. soy flour (defatted)
8 oz. whey powder

Challah:
1 lb. gluten-free flour blend
1/2 oz. salt
1/2 oz. instant yeast
5 oz. sugar
14 oz. sparkling water
6 egg yolks
3 oz. oil
1/4 oz. guar gum

1. Prepare gluten-free flour blend. Mix 1 lb. of flour blend with all other dry ingredients. Separately, combine all liquid ingredients.
2. Add both combinations to a mixing bowl and mix with paddle for 4 minutes on medium speed.
3. Put in loaf pan, egg wash and proof for 45 to 55 minutes. Egg wash again right before baking.
4. Bake at 325°F for 50 minutes. Internal temperature should be above 190°F.
5. When done, remove from baking pan and cool on rack.
GOOD LUCK, ENJOY, BE HEALTHY:)!!!!

Answer 5

Gluten and Dairy free?
Wow, umm a star even though this isn't cooking or medicine.

Answer 6

excuse me but am I IN THE right section ..or are you go cook elsewhere as in food section ...cant believe some are responding to this .....its even got a star am I missing something here...ok done search and its bread used on friday night ok sorry but come on and its ok to use egg ..maybe on face

Answer 7

You're a CFS on a GFD - well I'm an OAP wirth OA (osteoarthritis) - and I'm pretty tired too.

Answer 8

Sweetie, not to be mean, but what in the world does this have to do with R&S? I don't even know what in the world you're talking about, so I can't really help you.

Answer 9

i used to have allergies to many things and couldn't eat .... look this sight up .... i don't have anymore allergies, it LITERALLY changed my life, which was physically going down the tubes.

also, it only takes 25 hours to remove an allergy.

best wishes

Answer 10

What is challah and what if any connection is there to religion and spirituality?