115gramspotato starch,or cornstarch, or tapioca starch
55gramsbrown rice flour
60gramssorghum flour,not millet or amaranth
55gramssugar,or coconut sugar
8gramsbaking powder,make sure it is gluten-free
6gramsxanthan gum,or guar gum
8gramssalt
220gramsgluten-free sourdough starter,active, not from the fridge
40gramsneutral seed or vegetable oil
1egg
2egg yolks
For topping
1egg for the egg wash
1-2tablespoonseeds of choice (sesame seeds, linseeds, etc.)
Instructions
Mixing the dough
First, we will make psyllium gel. Add psyllium husks to the warm water and whisk to combine. Set the mixture aside for a couple of minutes to let the gel form.
In another large mixing bowl combine all of the dry ingredients: flours, starch, baking powder, sugar, xanthan gum, and salt. Stir to combine.
Take 2 eggs and separate the yolks from the whites. Cover the whites with a plastic wrap and place in the fridge.We will only need the yolks for this recipe!
Add all of the wet ingredients to the bowl with the dry ingredients: psyllium gel, sourdough starter, egg yolks, egg, and oil.Mix the dough very well. I prefer using an electric mixer with dough hooks but you can use your hands or a wooden spoon.Mix for 5 minutes if using a mixer and longer if doing it by hand. You want a smooth and evenly incorporated dough.
Shaping the challah (see pics in the post!)
Flour the working surface and transfer the dough to it. The dough will be very sticky at first but avoid the temptation to mix in more flour!Rather, dust the dough with flour on the outside and shape it into a ball. Use as much flour as you need to shape the dough.
Divide the dough ball into four equal parts using a bench scraper or a knife.You can weigh each part to make sure they are all the same size.
Take one part of the dough and shape it into a small ball. Then, start rolling it out on the working surface into a long rope with the palms of your hands.Keep rolling back and forth until the rope is about 16in/40cm. Try to make the rope thicker in the middle and thinner on the ends.
Repeat the rolling out process with the rest of the dough parts. Place the ropes onto a piece of parchment paper as you see in the picture in the post. Be careful and gentle with the dough to avoid tearing or breaking it!Take the farthest right rope and start weaving it through the other three. Then, take the one that is on the right now and weave it towards the left. Continue the process unit the challah is fully braided.
Tuck the ends of the challah under the dough, then repeat with the other side.
Proofing/Fermentation
Let the challah proof for 3.5-4 hours in a warm and draft-free spot. I like leaving my challah to ferment in the oven with the oven light turned on. This creates the perfect temperature for rising. If you are going to proof the dough on the counter, make sure to cover it with a kitchen towel. It is best if you figure out a way to cover it without the towel touching the dough!
Baking
Once the dough is proofed, it will puff up but it won't quite double in size. Whisk an egg with a fork and brush the challah with it. You can use a silicone brush! Generously sprinkle the challah with sesame or linseeds.
Cover the dough with foil loosely (shiny side up) so as not to press it down.This way we prevent the top from burning during the first baking part. Place the covered dough into the oven, add a baking dish with water to the bottom of the oven, and turn the oven on to 430F/220C.You don't need to have a preheated oven for this step. Let the dough heat up together with the oven.Once the oven is fully preheated, start the timer and bake the challah for 30 minutes. Then, take the water and the foil out, lower the temperature to 350F/175C, and continue baking for another 20 minutes. Let the challah cool for 20 minutes before eating. Enjoy!