Gluten-Free Braidable Challah (Psyllium Husk Version)
An updated version of my gluten-free braidable challah. Psyllium husk powder replaces the xanthan gum for a more extensible dough, easier braiding without fraying, and a chewier crumb.
Dough
- 2 tsp psyllium husk powder 6 g — see Notes if using whole husks
- ¾ cup lukewarm water 180 ml, plus 3–4 Tbsp extra
- 1¾ cups Better Batter all-purpose gluten-free flour blend 245 g
- ⅔ cup tapioca starch/flour 75 g, plus more for dusting
- 1½ tsp instant yeast 5 g
- ¼ cup granulated sugar 50 g
- 2 tsp kosher salt 6 g
- 4 Tbsp extra-virgin olive oil 56 g
- 3 large egg yolks 75 g, at room temperature
- 2 Tbsp honey 42 g
Egg wash
- 1 large egg at room temperature, beaten with 1 Tbsp water
Topping
- Poppy seeds or sesame seeds optional
- Gel the psyllium. Whisk the psyllium husk powder into the lukewarm water and let it sit for about 10 minutes, until thick and gel-like.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour blend, tapioca starch, instant yeast, and sugar. Add the salt and whisk again.
- Add about two-thirds of the psyllium gel along with the olive oil, egg yolks, and honey. Beat vigorously with the paddle. With the mixer running, add the remaining gel as needed until the dough comes together in a clump, then smooths out and sticks to the sides of the bowl. Keep beating for about 6 minutes total, until it looks whipped and lightens a bit in color. If the dough seems stiff, add warm water 1 tablespoon at a time.
- Transfer to a lightly oiled container with a tight-fitting lid and refrigerate for at least 1 hour and up to 2 days. (The chilled dough will feel a touch firmer than a xanthan-gum version — that is normal, and it makes shaping easier.)
- Turn the chilled dough out onto a surface lightly dusted with tapioca starch. Dust the top lightly and divide into 3 equal portions.
- Working with one piece at a time, knead briefly in clean, dry hands without adding any flour, pinching any seams closed. Roll into a strand about 15 inches long, tapered gently from the center to the ends, dusting lightly with tapioca starch to smooth the surface.
- Lay the 3 strands parallel, about 5 inches apart. Gather one set of tapered ends, pinch securely, and tuck under. Braid loosely — do not pull the strands or they will fray — then pinch the far ends together and tuck under. Lift carefully onto a lined baking sheet and gently press the ends toward the center to shorten the loaf slightly. Dust the top lightly with tapioca starch and brush the excess out of the valleys between braids.
- Cover securely with plastic wrap and let rise in a warm, draft-free spot until about 150% of its original size, anywhere from 45 minutes to a few hours. If strand tops start to separate, pinch them closed. Toward the end of the rise, preheat the oven to 350°F.
- Uncover and brush the tops and sides very generously with egg wash, keeping it from pooling between the braids. Sprinkle with seeds if using.
- Bake for 30 minutes, rotate the pan 180°, reduce the oven temperature to 325°F, and continue baking for about 15 minutes more, until the center braid springs back when pressed and an instant-read thermometer registers 200–205°F in the center.
- Cool on the baking sheet for at least 20 minutes before moving to a wire rack to cool completely. Slice and serve.
Psyllium husk powder takes the place of xanthan gum here — the two are both binders, and used together they can turn gummy. If your flour blend already contains xanthan gum, that is fine; the psyllium still does the structural work.
Using whole psyllium husks? Use 1 tablespoon and grind to a fine powder first for the smoothest crumb.
To use active dry yeast instead of instant, hydrate it first in some of the recipe's water and use 25% more (a little over 6 g).
No stand mixer? A food processor fitted with the steel blade works. A hand mixer is not recommended for this dough.
Because psyllium holds extra moisture, do not underbake — go by the internal temperature, not just color.
Using whole psyllium husks? Use 1 tablespoon and grind to a fine powder first for the smoothest crumb.
To use active dry yeast instead of instant, hydrate it first in some of the recipe's water and use 25% more (a little over 6 g).
No stand mixer? A food processor fitted with the steel blade works. A hand mixer is not recommended for this dough.
Because psyllium holds extra moisture, do not underbake — go by the internal temperature, not just color.