Comments on: Classic Vegan Challah

By: Lisa

Lisa — Sun, 02 May 2021 18:08:15 +0000

I adapted this recipe to make an egg-free, gluten-free tsoureki, Greek Easter bread. The chickpea "egg" worked beautifully. I added oat flour for structure--only about a cup mixed with 2.5 C. all purpose GF flour mix. The flavorings for tsoureki, in case anyone is interested was an additional 2 grams of ground mastic and about 8g of ground mahleb with the zest of one medium orange. It was definitely better the first day, but excellent for toasting on day two! It's difficult to create good GF bread in any case, but especially without eggs. Thanks for a great base recipe!

By: Deborah

Deborah — Sun, 21 Feb 2021 22:28:42 +0000

Wonderful! So enjoyable to make, and even more enjoyable to eat!

By: Stacy Rosenfeld

Stacy Rosenfeld — Tue, 05 Jan 2021 07:02:43 +0000

Can any flavoring be added with candied peel, juice or raisins?

By: Nicole

Nicole — Fri, 01 Jan 2021 23:38:27 +0000

I've never made Challah before and your recipe made it so simple! I did have to add more than the 4 cups of flour to get it not sticky.
It turned out fantastic. The family raved about it and I'll definitely be making this regularly. It looks very fancy and if the day ever comes when we can do pot lucks again, this would be a stunner! Thank you!

By: Vanessa

Vanessa — Thu, 24 Dec 2020 02:30:03 +0000

Great recipe! The only substation I made was using some canola oil as I ran out of olive oil. It turned out well although my dough was pretty sticky despite adding almost the four cups of flour. Not sure if I should have added more or kneaded longer . My braid also lost shape. I’m hoping to do better on that next time.

By: Alison

Alison — Sun, 18 Oct 2020 18:37:43 +0000

In reply to Serena. I am attempted your GF version, Serena, and I don't think my dough rose at all after the first hour. It is hard to tell. I am letting it rise the 30 min in the next step and we will see how it works. Did your dough double in size? I also had to use 4 cups of the flour b/c the dough was very sticky with only 3 cups

By: Sarah McMinn

Sarah McMinn — Thu, 24 Sep 2020 15:08:10 +0000

In reply to Ann Langlands. I've had readers have luck with a 1:1 gluten free flour blend. You can look through the comments and see what was said about it.

By: Ann Langlands

Ann Langlands — Mon, 21 Sep 2020 17:13:10 +0000

Hi - do you think I could use cassava flour instead of white flour ? Or an alternative gluten free flour?

Thanks,
Ann

By: Isabelle Benard

Isabelle Benard — Sun, 20 Sep 2020 12:41:31 +0000

This is my go to recipe and it never fails to amaze me. My family loves it so much. Thank you so much for your recipe!!

By: Elissa

Elissa — Sat, 19 Sep 2020 23:10:37 +0000

This recipe is beyond 5 star. I grew up eating the greatest challah in New York. All made with eggs, & lots of oil. Since going plant based I have tried other vegan recipes--some made with banana. They were just OK. Challah should never, evah, be OK. We were astounded at the texture & flavor. I was curious at using chick-pea flour for the egg, & it definitely foamed up in the processor as described. The recipe is to die for. Looking forward to French Toast!

By: Serena

Serena — Fri, 18 Sep 2020 03:40:06 +0000

In reply to alli.

I successfully make this gluten free! I used 3 cups Bob's Red Mill 1:1 flour. One I got to the mix on med-high, I only did it for 30 seconds then formed into a ball. I used oil instead of flour to roll out. Flour made the dough crack and break. I brushed with agave and coconut milk , then topped with everything bagel seasoning. I baked on parchment 34 minutes for two round rolled loafs and a small braided mini loaf.

By: Ceri

Ceri — Sun, 30 Aug 2020 23:53:58 +0000

Made this for the first time today and we’ve struggled not to eat the whole thing in one go. Really easy to follow recipe. Thank you!

By: Nicole

Nicole — Tue, 11 Aug 2020 21:08:24 +0000

In reply to nixter. Has anyone tried making this gluten free? My son is recently gluten, dairy, egg and soy free. Baking for him is a total nightmare. I’d love to make this bread gluten free but have had so many baking failures this week and just can’t take another fail. Plus I’m running out of flour! I need someone’s clear advice before attempting this.

By: Sarah McMinn

Sarah McMinn — Sat, 08 Aug 2020 14:29:59 +0000

In reply to Diana Foggia. Yes, that would work.

By: Diana Foggia

Diana Foggia — Sat, 08 Aug 2020 13:48:11 +0000

Sarah,
I want to make this, but, I have instant yeast and wanted to know if I follow your recipe as if I'm using active?

By: Alice

Alice — Tue, 28 Jul 2020 03:56:10 +0000

This was really delicious!!! I've never tried traditional challah so I don't know how it compares, but it was so nice