Cookbook author and food stylist Aran Goyoaga shares a gluten-free and dairy-free braided challah that’s tender, moist, and slightly sweet with a crisp exterior. Slather butter, jam, or go savory, this bread is delicious and will pair with anything! GET THE RECIPE ►► https://f52.co/3bKbQtt

PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 1 large or 2 medium challahs

INGREDIENTS

1 1/4 cups plus 1 tablespoon (315 grams) whole milk or oat milk, heated to 105°F, plus more if needed
2 1/2 teaspoons (10 grams) active dry yeast
3 tablespoons (30 grams) psyllium husk powder
1 cup (160 grams) potato starch
1 cup (140 grams) sweet white rice flour
1 cup (120 grams) tapioca starch, plus more for dusting
1/2 cup (70 grams) superfine brown rice flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons kosher salt
1 teaspoon xanthan gum (optional)
Zest of 1 medium orange
1/4 cup (55 grams) extra-virgin olive oil, plus more for greasing and brushing
4 large eggs, divided
1 tablespoon raw sesame seeds or sparkling sugar

This recipe has been excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free ©2021 by Aran Goyoaga by permission of Sasquatch Books.

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