For those of you that missed it, I made a challah bread on Twitch this past Sunday. I also posted it on my YouTube.

Without further ado, here is the recipe! (bonus, we got an apple bread recipe out of this too!)

Ingredients:

• 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!

Instructions:

1. Sift together the almond flour, arrowroot flour, xanthan gum and salt.
2. Whisk in the alternative sweetener and then set the mixture aside.
3. 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)
4. After your yeast mixture is ready, in your stand mixer (or you can use a hand mixer) mix together 4 eggs and the oil.
5. Then add in the yeast.
6. Next, slowly add the flour mixture you set aside. (about a cup at a time)
7. 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)
8. Once the mix is done, put it in a draft-free space and cover it with a towel. Let it proof for 1 hour.
9. Preheat your oven to 350°
10. 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.
11. If you are braiding by hand, simply add more arrowroot flour to thicken it up so that you can braid it.
12. Scoop the mixture into the mold. Do not overfill the mold. You want it about 2/3 full since it will rise.
13. 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!
14. 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. ❤

Nutrition:

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.)