- 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
3h 0minPreparation 2h 0minBaking/Cooking
Recipe is created for
Recipe is created for
TM 5Please 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!
9Afternoon tea Breakfast Brunch Dinner Lunch Snack Supper Alcohol-free Children food Gluten free Lactose free Non-dairy Nut free Autumn Carnival Chinese New Year Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Ramadan Spring Summer Valentine’s Day Winter BBQ Birthday Buffet Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic Creative Easy Low budget Natural Quick New Zealand Bread USA Side dish
- Add your eggs to your measuring jug and top up to 250ml water
- add this mix into your "Closed lid" and add the oil, yeast, and sugar set your Thermomix to a temperature of "Gentle stir setting" 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.
Gluten Free Kosher Challah
Accessories you need
Allow the mixture to do the first proof in the "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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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