My first GF bread baking experiment

Spending approximately $6 a loaf for gluten free bread doesn’t exactly work well with my graduate student budget (I’m trying to limit myself to $75 a week for everything other than rent and my cell phone bill).  So I have been wanting to try making my own gluten free bread for a while.  One of my favorite types of bread from my pre-GF days was challah bread.  I used to get a whole loaf and eat it for lunch.  No wonder why I always got stomach aches…

I found a GF challah recipe ( and decided to try it out.  I couldn’t get her specific type of flour in Canada so I used some Trader Joe’s GF flour I had brought from home (and had to mix in about a 1/4 cup of Bob’s Red Mill GF flour as well because I ran out of my TJ flour).

I was very proud of myself for both separating five egg yolks (and I saved the egg whites for a couple breakfasts this week) and successfully getting the yeast to bubble.

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I only had baking powder so I also added a little extra of that instead of adding baking powder and baking soda.

Dry ingredients

Dry ingredients

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Wet ingredients

Adding the yeast

Adding the yeast

Mix it all together…

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Then I was supposed to be able to roll it out on the counter after putting a bunch of flour down and then braid it like a traditional Challah loaf.  Unfortunately mine came out the consistency of pancake batter so even with about two cups of GF flour on the counter I gave up and just lumped it onto the parchment paper and poured the additional egg over the top of it.  After reading some of the comments on the webpage for the recipe it looks like I needed to use the Jules brand gluten free flour to get it the correct consistency for braiding.  I don’t think I can get it in Canada though so giant unbraided Challah pancake lump loaf will have to do for now.

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My hand included for size comparison…

It smells like Challah bread!

It looks like Challah bread (sort of)!


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It tastes like Challah bread!!!

Hooray!  SUCCESS!!!!

Hopefully I don’t eat all of this in one sitting…



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