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Last week I tried to convert a pizza dough recipe into a challah recipe, but I didn't have very good results. It came out way too sticky and too dense.

Does anybody have a recipe they like? I need to avoid legumes so I need bean flour free recipes!

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I havent tried it, but you could check this: http://glutenfreebay.blogspot.com/2007/09/...dairy-free.html Early on in the text, she includes a link to another recipe its based on, too.

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Thanks!

Now I still need to play around with these recipes as one of them is much bigger than I need and the other contains ingredients I don't have in the house (such as the dairy-free powdered milk- sounds highly processed, likely to contain soy, etc.)

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Thanks!

Now I still need to play around with these recipes as one of them is much bigger than I need and the other contains ingredients I don't have in the house (such as the dairy-free powdered milk- sounds highly processed, likely to contain soy, etc.)

Sounds like it just needs extra protein, try powdered rice or egg protein.

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what is acetic acid? (see receipe) and where does one get it?

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what is acetic acid? (see receipe) and where does one get it?

It is vinegar. That site is a UK site so maybe that's the word they use for it?

Wikipedia

Acetic acid, also known as ethanoic acid, is an organic chemical compound best recognized for giving vinegar its sour taste and pungent smell.

Vinegar

In the form of vinegar, acetic acid solutions (typically 5% to 18% acetic acid, with the percentage usually calculated by mass) are used directly as a condiment, and also in the pickling of vegetables and other foodstuffs. Table vinegar tends to be more diluted (5% to 8% acetic acid), while commercial food pickling generally employs more concentrated solutions.

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Thanks to whoever posted the recipe with the suggestion of making it in little balls to give a braided appearance. I'm making rolls in my muffin pan right now, and so far they look and smell really good!

Last week I made the dough stiff enough to braid, and the texture was horrible. :(

This time I put one packet of yeast, honey, and 1 cup water in one bowl and, while that was bubbling, I prepared a flour mixture in a separate bowl (1 cup each of cornmeal and rice flour, 1/2 cup of potato starch, and 1 tsp xanthan gum.) Then I added half an egg (the other half went into another recipe) and some oil to the yeast mixture. Then I slowly added the flour mixture to the yeast mixture, and when the texture seemed right (stiff enough for rolling into balls, but not dry enough to braid) I stopped adding flour. I put the extra flour mixture into an empty container to use another day.

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The texture was good, but it ended up tasting like cornbread rather than challah. Next time I'll either skip the cornmeal entirely, or only use 1/4 cup or so.

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I found this Challah recipe that our family thinks is fantastic. I'm not actually Jewish (just loved the bread in my previous life :) ), so I can't say for sure it's kosher. But the ingredients didn't look much different from recipes that others listed as kosher. I just liked how the flavor combination seemed to look and it seemed relatively easy compared to other recipes. I did make one substitution of potato starch for tapioca starch and also added 1/2 teaspoon of kosher sea salt and also used rapid rise yeast (there was actually no indication to use regular or rapid rise yeast), but otherwise followed it exactly. You tear into it and it acts like real bread, or you slice it for sandwiches (and it makes great sandwiches). It also doesn't get crumbly or stale even two days later. On the third day we had one slice left that still hadn't gone stale (but I toasted it anyway).

http://glutenfreeinthegreens.blogspot.com/search/label/bread

It's the bottom post, and I also used a braided bread pan (same one she suggested, actually - got it on Amazon). Now I'm just interested in finding a good sweet recipe.

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Challah...this is officially my next free time (provided I get any!) project. Possibly to be embarked upon with my aunt...if she can make egg-free challah (an oxymoron, I know!) for my egg-allergic cousin, she can do it gluten-free too! I was reading the woman's blog...a motzi over a rice cracker :o that sounds so sad! My family doesn't do shabbos very often, it's really only when my extended family gets together...though I miss challah...and kugel! mmm kugel :P that should be pretty easy to make a gluten-free version of...ok, I'm officially making a shabbos meal sometime VERY soon!!

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It came out really good last week, and we didn't finish all 6 rolls that I made, so I froze them and thawed them for this week. Yeah! 1 less thing to cook on a busy Friday! :lol:

I now keep a baking mix made up in a resealable container. I mix 1 cup white rice flour, 1/4 cup cornstarch, 1 tsp salt, and 1 tsp xanthan gum. I usually make 2 cups worth at a time, and when it gets low I add more to the same container. I use this mixture for all my baking, including the challah. I'm back to my old techniques, which means not really measuring how much flour I use.

So it's 1 packet yeast, 1 cup warm water, 1/2 egg (the other half for coating the top before baking) 1 tablespoon oil (or a glug of oil ;) ) 1 tablespoon sugar or honey. I mix the water, yeast, and sweetener, let it bubble, then add the oil and egg, mix together, then add the flour mixture until the texture seems right. It's probably somewhere around 2 cups flour total, maybe a bit more. Then I let this rise a while, then make into little balls and fill the muffin tin with balls of dough, carefully coat with reserved egg mixture and sprinkle sesame or poppy seeds on the top, bake at 350 until it looks and smells done (maybe half an hour?)

This recipe makes 5-6 rolls which is plenty for us, since I'm on a low carb diet and nobody else seems to want the gluten-free challah.

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Congratulations, Ruth!!! B)

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