Vegan Gluten Free Challah Recipe | Soft & Tasty! скачать в хорошем качестве

Vegan Gluten Free Challah Recipe | Soft & Tasty!

Have you ever had gluten free bread that was a little on the hard side? In this video I will show you how to make a vegan gluten free challah that is soft and tasty. I am sure you will enjoy it if you try this out! Surprise those who cannot have gluten and those who are vegan at your next Shabbat dinner! If you are not Jewish, just have some fun trying this out. (You can also just watch me). 😄 This is a popular Jewish bread used for the Sabbath and other holidays for those who don't know. You shall require the following: 2 1/4 TSP Yeast (1 packet) 1/4 TSP Raw Sugar 1 Cup of Hot water 110°F max 1/4 Cup + 2 TBSP Coconut Oil (used along the way - so please pay attention) 3 Cups Gluten Free Flour + Extra for rolling out the dough 1 TSP Salt 1/3 Cup Raw Sugar 2 TSP Baking Powder 3 TBSP Warm Water Almond Milk (or other plant-based milk) for brushing Bowl for mixing Baking sheet/pan Damp cloth for covering challah Sesame Seeds (I used both black and white because I like it like that) __________ Notes/Thoughts: You may not need the entire amount of coconut oil and it is not to be dumped completely in the dough so pay attention to how it is used along the way. Please be certain that your oven is 350°F and do not open and close the door while the challah is baking - this will cause it to deflate. Please set a timer to 30 minutes minimum if you are not good at paying attention to time. Only add the final brushing of coconut oil after the full 30 minutes of bake time is up and then put it back in for the extra browning. Gluten free dough seems to need extra time to rise. You may want to opt for letting it rise overnight in the fridge. Even though my dough didn't rise a lot it was still tasty and I was satisfied with it. It was not dense either which was the main thing. I adapted Tasty's recipe to make this gluten free vegan challah. I quite enjoyed it. I Reduced the sugar a bit as well. 1/4 Cup = 4 TBSP I am also going to give gluten free vegan challah a try using JustEgg I would probably adjust the coconut oil in this case. I'll also try doing it with potato and another time with Jamaican sweet potato. The challenge with gluten free dough is the binding because gluten provides a stickiness. If you don't have the patience for the braiding in this case you can just make it into a loaf or you can probably try out one of those nice cake moulds and see how that works just for fun. As always thank-you for your support, for hitting the thumbs up button, subscribing and tuning in every Monday! All the comments on here help me out as well. 😎 👍 🙏 🛎 💬 ⬇ __________ Music: Minor Blues for Booker - E's Jammy Jams Love Struck - E's Jammy Jams __________ #glutenfree #challah #vegan #veganglutenfree #bread #baking