Recipes » Appetizers » Challah Bread
T. Colin Campbell Center for Nutrition Studies

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.



  • 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


  • 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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