Gluten Free Challah by andreRN. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Gluten Free Challah

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Ingredients

1 slice(s)

Gluten Free Challah

500 g gluten free flour, Use what ever mix you like
40 g sugar, Use what ever sugar you have at home
150 g oil, Again use what you have
10 g dried instant yeast
3 --- egg, large
1 tsp salt
250 g water, see method
10 g xanthan gum, add to flour

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6

3h 0min

Preparation 2h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Gluten Free Kosher Challah

Add your eggs to your measuring jug and top up to 250ml water

add this mix into your

and add the oil, yeast, and sugar set your Thermomix to a temperature of

37°C, for about 10 -15 minutes.

After about 10-15 minutes, then add the flour, Xantham gum, and salt and mix Blend

speed 4 until just blended.

You can set your thermomix to Ferment

and allow the whole mixture to ferment for an hour, then mix to knock out any air. This sitting time allows for the flour to absorb all the liquid for a softer bread.

Add to your bread pan, allow to prove in the fridge until double in size, and then bake at 180 degrees °C for one hour, make sure you check by tapping on the bread and it should sound hollow and it will be done.

Accessories you need

Spatula TM5/TM6
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Tip

Allow the mixture to do the first proof in the Ferment "Ferment" mode or in a warm place. This first proof is so important as it will allow the flour to absorb all the liquids for a much better product

The second Proof in the fridge just allows you more time to get things done as it will be a slower rise. You can prove this somewhere warm if low on time, but I like to make it in the morning and then bake in the early afternoon.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.