Without further ado, here is the recipe! (bonus, we got an apple bread recipe out of this too!)
- 3.5 c fine almond flour
- 1/2 c arrowroot flour (or tapioca flour)
- 1/2 c sweetener (I used monkfruit)
- 1 tsp salt
- 1 tsp xanthan gum
- 1 tbsp active dry yeast
- 1 tbsp sugar (No subbing this! It doesn’t affect your carbs, it’s just for the yeast to feed and bloom)
- 1 c warm water (do not exceed 108°)
- 4 large eggs (room temperature, very important!)
- 1 egg (for eggwash)
- 1/4 c oil (canola or vegetable)
If you have a proof setting on your oven, turn it on!
- Sift together the almond flour, arrowroot flour, xanthan gum and salt.
- Whisk in the alternative sweetener and then set the mixture aside.
- Dissolve the sugar into the warm water and then add the active dry yeast. Give it a stir and then set it aside and set a time for 8 to 10 minutes. (until it’s foamy and frothy)
- After your yeast mixture is ready, in your stand mixer (or you can use a hand mixer) mix together 4 eggs and the oil.
- Then add in the yeast.
- Next, slowly add the flour mixture you set aside. (about a cup at a time)
- Let it mix until everything is blended together, but do not over-mix it. You want it the same color and slightly thickened. (basically, enough time for the xanthan gum to activate)
- Once the mix is done, put it in a draft-free space and cover it with a towel. Let it proof for 1 hour.
- Preheat your oven to 350°
- Spray your mold (if you have one) with cooking spray, or softened butter. By the way, this can work in a normal bread pan if you don’t have the challah mold, or you can braid it by hand.
- If you are braiding by hand, simply add more arrowroot flour to thicken it up so that you can braid it.
- Scoop the mixture into the mold. Do not overfill the mold. You want it about 2/3 full since it will rise.
- If you are hand braiding, use parchment paper spread over a flat baking sheet. Divide the dough up into 4 equal sections, pinch the end together and delicately alternate each strand one over the other. (like braiding hair) Then pinch the ends together. Use flour as necessary!
- Bake for 35 – 40 minutes, keeping an eye on it around that 5 minute mark. If it comes out a bit squishy, place it back in for another 5 minutes.
This bread will be very soft and pillow-y! Allow it to completely cool before you cut into it. (I know, waiting is hard, but it’s worth it.)
I love, loved this recipe and I will be making it all the time. ❤
107 Calories per slice
5.5 carbs per slice (if you want to make it less, use less arrowroot flour or just use almond and the xanthan gum. This version is a treat.)