This recipe is a gluten-free version of Stephanie’s Pumpkin Challah that can be found on her website girlversusdough.com With my growing obsession for pumpkin and Autumn recipes, I couldn’t resist! So here is my very own pumpkin challah 🙂
Ingredients: (for one large loaf)
- 140g of warm water (around 25°C)
- 3 1/4 tsp of dried yeast
- 260g of whole rice flour
- 130g of glutinous rice flour
- 130g of nutsedge flour
- 2 tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
- 200g of pumpkin purée
- 85g of honey
- 85g of vegetable oil
- 2 eggs
- 1 egg yolk with 1 tsp of water
- poppy seeds
Preparation: 25 minutes
Leavening time: 2 hours
Baking time: 35 minutes
- Stir the yeast into the warm water, set aside for 10 minutes until foamy.
- In a large bowl, mix the flours together, along with the spices and the salt until combined.
- When the yeast is foamy, add the purée, the honey, the oil and the two eggs. Mix until combined.
- Make a well in the flour. Pour the pumpkin and yeast mixture in the well, mix with a wooden spoon until the dough starts to form, then knead by hand for 5 to 10 minutes. Add more rice flour if needed until soft and elastic dough forms.
- Shape the dough into a ball. Cover with cling film and let it leaven in a warm place for about an hour.
- Preheat the oven to 200°C. On a sheet of parchment paper, divide the dough in three and roll the dough to form same length logs. Braid the dough and tuck the ends under. Cover with a humid towel and let the braid leaven in a warm place for an additional hour.
- Brush the top of the loaf with the yolk and water, sprinkle the poppy seeds on top, place the loaf on parchment paper on a tray and let it bake for 35 minutes until golden brown.
Last tip: Be careful not to dry your dough too much by adding extra flour. Gluten free dough needs more water to leaven than normal dough due to its lack of elasticity.