I have fixed my recipe in the original post and I copied everything in this one. I hope, it will help you.
Simona's braided Challah
(Gluten and casein free)
3 cups white rice flour
2 cups brown rice flour
1/2 cup tapioca starch
1 cup potato starch
1/2 cup arrowroot starch
3 Tbsp. Xanthan gum
1 teaspoon Baking soda (I used measuring spoons)
1 Tbsp. of sugar
1 Tbsp. of salt (I elevated this just now from 1 teaspoon to 1 Tbsp.The challah will taste better.)
3 cups of warm vanilla rice milk
2 rapid yeast packets
3 Tbsp. of sugar, for sweeter version add 2 more Tbsp.
4 large eggs
1 egg white
1 stick of Fleishman margarine in room temperature, not melted
1 egg yolk
2 Tbsp. or sugar
1 Tbsp. of rice milk
1. Mix yeast, sugar and warm milk together and let it rise for about 15-20 minutes.
2. Put all dry ingredient in stand mixer. Add proofed yeast, eggs, and egg white. Mix for 3 minutes on low and 2- 3 minutes on high.
3. Place waxed paper on 10x15 baking sheet. Take a bigger cutting board and spread some oil (vegetable, canola) over. Divide dough on 6-8 pieces. Put some oil on yours hands, the same way like you do with lotion. Take one peace of dough, make ball and roll it into braid long about 6-7 inches. Repeat it three times. Take this braids and braid them together. Place them on baking pan.
If you work with 8 pieces, make second row of the Challah the same way as first. For the third row of Challah use only two pieces.
If you work with 6 pieces, then make second row with two braids and the first with one (like letter S).
When you work with braids, always have oily hands. Don't be afraid to use oil. Nothing will happen to dough.
This part is messy and little complicated, but it can be done.
4. Let it rise for 40-50 minutes.
5. Preheat oven to 350 F.
6. Mix 1 egg yolk, sugar and milk and spread this mixture with brush over Challah. Bake it for 50-60 minutes.
7. Mix 3 Tbsp. of sugar and 2 Tbsp. of water and spread it over Challah after you take it out.
Enjoy! This Challah tastes like the real think. It's very good and very soft for 3-4 days.
I bough round porcelain dish for pies. It's 2 inch deep and have 9 inches in diameter. I used it the second time when I baked this Challah.
I divided dough 6 times. I braided three braids together and placed them in one half of the pie pan. I repeated this with other three braids.
I let it rise for 1 hour and baked on 350 F for 50 minutes. After I took it out, I spread the sugary water over the top of Challah. From my experience its better, if you divide dough in half and bake two loafs at once.