I’ve been promising you this recipe for almost three years and it’s *finally* here: GLUTEN-FREE CHALLAH!!! Sorry it’s taken so long but I really wanted to optimise the recipe as much as possible – and it was 1000% worth the wait because it’s AMAZING: pillowy-soft and fluffy and the dough handles sooo well, you can braid the challah without having to worry about it tearing or cracking!! 🙌 via theloopywhisk A couple of extra notes: - The dough is enriched with eggs and oil, so it’s dairy-free and kosher. - The recipe uses oat flour because I’ve been told by one of my lovely followers that for the gluten-free challah to be suitable for religious needs (when it’s made as part of the traditional Jewish Sabbath meal and blessed before dinner), it needs to contain one of five grains: wheat, spelt, rye, barley and oats. However, if you’re sensitive to oats, you can use sorghum, light buckwheat or white teff flour instead. - I made a four-strand braid here but you can easily make a three- ...