Easter is upon us and no meal would be complete without gluten free, delicious challah bread!! ( nut and peanut and chicken egg free & more) !
I hope to try a "Braided Version" But not sure with my incredibly busy week If I will be able to do that, I actually just got done teaching a great gal how to bake gluten free, and make my AMAZING Nut free, Dairy Free VEGAN Pesto!***
JOANNA:GLUTEN FREE CHEF AND HEALTH ENTHUSIAST
1 cup of sweet brown rice flour
½ cup of millet
½ cup of Oat Flour ( gluten free, I just make my own by taking Bob's Red Mill Gluten free Oats , put in your blender or coffee grinder and WALLA FLOUR!
1 tab ½ of Dry yeast (PROOF)
1 ½ cups of WARM WATER
1 TAB OF HONEY for the water ^^
1 and ½ cups of Tapioca Flour
¼ cups of Arrowroot
1 TSP OF Xanthum Gum
1 tsp of salt
4 Tablespoons of Honey
1 tst of Vanilla extract
3duck eggs + I yolk or 4 chicken eggs with 1 Yolk.
It will look like cake batter once beaten all together for 3 min.
Place in "Bunt Cake Pan" or whatever Shape u want it and let rise in a dry warm spot for 45min. (cover with oiled saran wrap )
bake for 45 min , in a pre-heated oven.
Finished when tooth pick comes out clean and if the top seems to be getting too dark , cover lightly with foil near the end of the bake. :)
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