Traditionally, this bread is made with a lot of eggs, so it was never a consideration as something I would make for my egg-allergic son. But after I received numerous requests from my bakery customers to “figure it out,” I became inspired. My revelatory moment came when I finally decided to include chickpea flour in the recipe.
This recipe is adapted from Sweet, Savory, and Free Cookbook by Debbie Alder.
What You'll Need
1 cup warm water
1 (2 ¼ tsp) packet active dry yeast
2 Tbsp date syrup
2 cups sorghum flour
¾ cup tapioca flour
½ cup chickpea flour
½ cup brown rice flour
1 Tbsp psyllium husk powder
1 tsp sea salt
¼ cup pumpkin puree
½ cup plant-based milk
2 Tbsp plant-based milk
1 Tbsp molasses
2 tsp chia seeds
How to Make It
1 Preheat the oven to 200 degrees F and then turn it off.
2 Line a 15 x 13 inch baking sheet with parchment paper.
3 To make the dough: Combine the warm water and yeast in a small bowl. Add the date syrup and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
4 Whisk together the sorghum flour, tapioca flour, chickpea flour, browne rice flour, psyllium husk powder, and salt in a large bowl. Make a well in the middle.
5 Add the pumpkin puree and plant-based milk to the yeast mixture, stir to combine, and then pour into the flour mixture. Mix together until a dough forms.
6 Transfer the dough onto the prepared baking sheet, and divide the dough evenly into three 12-inch-long strands. Pinch the strands together at one end. Cross the ends in the middle one at a time to make a simple braid, and then pinch the ends together on the other side.
7 Cover with a clean dish towel and place the braided dough in the oven for 1 hour to rise.
8 Take the risen dough out of the oven, remove the dish towel, and preheat the oven to 375 degrees F.
9 To make the glaze: Mix together the plant-based milk and molasses in a small bowl. Brush the challah with the glaze, and sprinkle the top with the chia seeds.
10 Place an 8 x 8 inch pan filled with ice cubes on the lower rack of the oven to help crisp up the crust.
11 Bake the challah until the crust turns golden brown and it feels firm to the touch, about 40 minutes.
12 Transfer the baking sheet from the oven to a wire rack, and let it sit for 30 minutes before removing the challah for a complete cooldown.
13 Keep in an airtight container for up to 3 days or wrap and freeze for up to 3 months.
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