Light and Fluffy Paleo Challah Bread

Have you been looking for the perfect holiday bread?  How about celebrating the Sabbath?  I am super excited to share this recipe for Light and Fluffy Paleo Challah Bread with you today!  This one took a long time to get right and is based on so many different recipes, but I am incredibly pleased.  I also taste-tested it on a group of people who do not have a gluten-free lifestyle and they loved this bread too!  That should tell you how delicious this bread is…

Biblically, challah was known as the portion of bread given to the kohen (priest). This weekly ritual, usually conducted by women who were responsible for baking the bread, involved throwing a piece of dough into the fire. 

This recipe is gluten-free and Paleo.  This Challah has the best texture, just like real bread! I used this amazing Challah bread pan that honestly made the bread look as good as it tastes! Of course, you may use any regular bread pan as well. 

Light And Fluffy Paleo Challah Bread 

Makes 2 large loafs

Ingredients 

3/4 cup warm water

7 1/2 tsp. yeast

1/2 cup raw honey

12 eggs

1/2 cup organic olive oil

1/2 cup raw or grass-fed butter (or 1/2 cup avocado oil)

2 cups almond flour

2 cups arrowroot flour 

2 cups potato starch flour 

3/4 cup golden ground flaxseed

6 TBS. psyllium husk powder

1 tsp.sea salt

* optional – 1 egg for egg wash

DIRECTIONS 

1. Firstly, crack all the eggs into a mixing bowl.  Whip the eggs until light and fluffy.
2. Next, add the yeast, water, and honey to a small bowl and let it proof until it becomes bubbly.
3. Add all the remaining ingredients slowly and one at a time mixing intermittently once all the ingredients are combined.
4. Cover the bowl and let the dough rise for 45 minutes.
5. Punch down the dough and pour it into the bread pans  Fill the pans halfway.
6. Preheat the oven to 350 degrees.
7. Let the dough rise again for 20 minutes until it fills the bread pan 2/3 of the way up.
8. Bake for 45 minutes. for challah mold, 1 hour for bread pan.  Or stick a thermometer in and when the bread reaches 180 degrees it should be done. 
9. IF you are using a challah mold, turn the bread out onto a cookie sheet, mix one egg with a fork, and glaze the challah with the egg wash.
10. Return to the oven to brown for 10 minutes or until a lovely golden brown color.

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ENJOY! 

Blessings,

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