This Paleo challah recipe is an updated, grain-free and dairy-free version of the original Grain-Free Challah. I revised the recipe to produce a single standard loaf and to remove dairy, making it more Paleo-compliant and suitable to serve with meat for those keeping kosher.
Paleo Challah – 2nd edition – grain-free, dairy-free
If you’re new to grain-free baking, welcome — it behaves differently from traditional wheat doughs. Since creating this recipe I developed a kneadable grain-free dough (which can be nut-free), but this updated challah remains excellent. The batter is more like a cake before baking, yet it sets into a satisfyingly bready, challah-like loaf.
This version is also quicker to make than my later kneadable recipes while still delivering great flavor and texture.
The recipe fits a standard 9×5 loaf pan. If you prefer a braided loaf or rolls, similar molds and pans work well to shape the batter into a more traditional presentation.
Paleo Challah – Updated
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5 from 2 reviews
- Author: zenbelly
- Prep Time: 15 minutes, plus time to rise
- Cook Time: 20-25 minutes
- Total Time: 40 minutes + 1 hour to rise
- Yield: 1 9×5 loaf
- Category: breads
- Method: bake
- Cuisine: jewish
Ingredients
- 1/4 cup warm water
- 2 1/2 teaspoons yeast
- 3 tablespoons honey
- 4 eggs
- 1/3 cup palm shortening, melted (or avocado oil or another neutral oil)
- 75 grams (scant 3/4 cup) almond flour
- 100 grams (heaping 3/4 cup) arrowroot starch
- 100 grams (scant 3/4 cup) potato starch
- 2 tablespoons whole psyllium husk
- 3/4 teaspoon salt
Instructions
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In a small bowl, stir the yeast into the warm water with 1 tablespoon of honey. Let it sit for about 5 minutes until bubbly.
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In a mixer bowl, beat the eggs until they lighten in color. In a separate bowl, whisk together the almond flour, arrowroot starch, potato starch, psyllium husk and salt. Add the dry mixture, melted shortening and the remaining honey to the eggs and beat until combined.
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Stir in the activated yeast mixture and mix well, scraping the bowl down a couple of times. The batter will be more like a thick cake batter than traditional bread dough.
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Cover the bowl with a clean towel and place in a warm, draft-free spot to rise for about 45 minutes. Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Give the batter a gentle stir, pour it into the pan, and allow it to rise another 15 minutes or until it reaches roughly two-thirds full.
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Bake 20–25 minutes, until the loaf is golden and cooked through. Let cool in the pan before removing to slice.
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