Recipe: Challah (Egg Bread) (gluten free)

Challah (Egg Bread)
(parve)

1 1/2 cups cornstarch
3/4 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
3 Tbsp almond meal
1 Tbsp xanthan gum
1 package red star quickrise yeast
1 tsp salt
1 cup warm water (120 degrees)
2 Tbsp dry potato flakes
1/4 cup oil
1/4 cup honey
3 eggs plus 1 egg yolk

Mix dry ingredients in heavy duty mixer.

Dissolve potato flakes in warm water, and add slowly to mixer. Add oil and honey. Add eggs and mix until blended. Beat on High speed for 2 minutes - batter should look like pudding.

Spoon batter into greased 9x5-inch loaf pan (I spray with Pam, and use dark Teflon pan). Smooth top surface of batter using WET hand. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so it won't stick to batter as it rises). Let rise in warm place for about 35 minutes or until reaches top of pan (I turn my oven on warm for 30-60 seconds, turn off, then use as warm place for rising).

Using fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (lets steam escape).

Bake in preheated 350 degree oven for 45 minutes (cover with foil after 20 minutes if top gets too brown). Transfer to wire cooling rack, rub top with margerine while still hot.