Gluten Free Challah Bread

subheading: Gluten free challah dough:

20 g (4 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 17g.)

345 g (1¼ cups 3 tbsp) lukewarm water

215 g (1¾ cups 2 tbsp) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

80 g (¾ cup 2 tbsp) oat flour (You can use an equal weight of sorghum flour, light buckwheat flour or white teff flour instead.)

50 g (¼ cup) caster/superfine or granulated sugar

8 g (2½ tsp) instant yeast (If using active dry yeast, use 10g.)

8 g (2 tsp) baking powder

7 g (2½ tsp) xanthan gum

7 g (1¼ tsp) salt

1 US large/UK medium egg, room temperature

2 US large/UK medium egg yolks, room temperature

40 g (3 tbsp) sunflower oil, or other neutral-tasting oil of choice

subheading: You’ll also need:

1 US large/UK medium egg, whisked, for egg wash

1 to 2 tbsp sesame seeds, for sprinkling the challah before baking (optional)

Directions at cookingpoint.net

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