This Paleo challah recipe is an updated version of the grain-free challah I posted previously. I’ve adjusted the quantities to yield a standard-sized loaf and made it dairy-free so it aligns better with Paleo guidelines and can be eaten with meat for those who keep kosher.
Paleo Challah – 2nd edition – grain-free, dairy-free
If you’re new to grain-free bread baking, welcome — it can feel unfamiliar at first. Since creating this recipe, I developed a more kneadable grain-free dough (also available in a nut-free version). That version produces a different texture, but this second-edition challah is excellent in its own right. The batter starts more like a cake, but bakes into a loaf that is delightfully challah-like in flavor and crumb.
This version is quicker to prepare than my later kneadable recipe and works well for everyday baking. If you prefer the first edition, that original grain-free challah recipe is still available on the site.
This recipe fits nicely in a standard 9×5 loaf pan. If you prefer a braided loaf or rolls, you can shape the dough accordingly and use molds or pans designed for braids or rolls.
The recipe is also included in The New Yiddish Kitchen, a collection of gluten-free and kosher Paleo recipes for holidays and everyday meals.
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 other 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, combine the yeast, warm water and 1 tablespoon of the honey. Stir and set aside for about 5 minutes to activate the yeast.
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In the bowl of a mixer, beat the eggs until they lighten in color. In a separate bowl, whisk together the almond flour, arrowroot powder, potato starch, psyllium husk and salt. Add the dry mixture, the melted shortening (or oil) and the remaining honey to the eggs and beat until fully combined.
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Stir in the yeast mixture and mix well, scraping the bowl as needed. The batter will resemble a thick cake batter rather than a traditional bread dough.
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Cover the bowl with a clean towel and place it in a warm, draft-free spot to rise for about 45 minutes. After the rise, preheat the oven to 350°F and grease a 9×5” loaf pan. Stir the batter briefly, pour it into the pan, and let it rise again for about 15 minutes, until it comes up to roughly two-thirds of the pan.
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Bake 20–25 minutes until the loaf is golden and cooked through. Let the bread cool in the pan before removing to slice.
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