Wednesday, September 12, 2012
Paleo, Grain-Free, Gluten-Free, Sugar-Free, Dairy-Free Challah
It doesn't get much simpler than this! Rosh Hashanah is coming up, and who wants to ring in the New Year without some challah? Not me! And certainly not S! At preschool, the kids all have shabbat every Friday. The teachers kindly refrained from giving S any of the challah, but boy did she get upset that first time when they had nothing to give her instead. So since then I've been sending some regular boring old GF bread. But, I figured it couldn't be too terribly difficult to make my own grain free challah, and it wasn't! NOTE: technically challah must contain a grain, so for good measure I threw in three grains of barley. If this is a deal breaker for you, just omit, but it's nice to incorporate just a bit of tradition. And yes, for all you non gluten-free people, you could always just say what the hell, and eat a bit of regular challah, but that is really not an option for me, and honestly I don't think g*d is going to be too upset about me tinkering with this recipe to make something edible for me and my fam. If this offends you, sorry!
Paleo Grain-free, Gluten-free, Sugar-free, Dairy-free Challah
3/4 cup coconut flour (whisked or stirred very well with a fork to get out lumps)
1 tsp baking powder
1/4 tsp kosher salt
9 large organic eggs, room temp (yes, 9)
1/2 cup plus 1 tbsp walnut oil (or melted coconut, or grapeseed)
2 tbsp preferred liquid sweetener (you could use honey, but then it wouldn't be SF, use what works for you, I used my usual SF sweetener)
3 grains of something- barley, buckwheat, etc
extra egg wash for brushing the top, if desired.
3/4 cup golden raisins, optional
cinnamon for dusting the top, optional
Want this to look more traditional? Use this.
Combine your dry ingredients and whisk very very well! In a separate bowl, mix your room temp eggs, oil, and sweetener. Add your wet and dry ingredients and mix well. Throw in your grains, and whatever else you want at this point. Pour into your greased loaf pan or mold, and then brush with egg wash and sprinkle with cinnamon, if you choose. Bake at 350 for 40 minutes until the top is nice and golden, like regular challah!
How large your eggs and how dry your coconut flour will change the outcome of this slightly. For instance, larger eggs will make this a bit lighter and less dense than if your eggs are smaller, or coconut flour drier. Coconut flour needs A LOT of eggs.
Is it going to taste like challah? No, not exactly. Is it going to be an eggy, delicious, and special treat to commemorate the sabbath and/or New Year? YES! So try it out!