Ingredients:
315g whole milk (oat milk can be used), heated to 105F. More milk can be used if needed
12 g active dry yeast
15g psyllium husk powder
160g potato starch
330g QUeen Milling Gluten Free All Purpose Flour Blend
100g sugar
1 1⁄2 tsp kosher salt
zest of 1 medium orange
55g extra virgin olive oil (plus more for brushing and greasing) 4 large eggs, divided
1tbsp raw sesame seeds
Directions:
In a medium bowl, whisk together the milk and yeast. Proof until yeast bubbles and thin layer of foam forms on top (approx 10 minutes). Then whisk in the psyllium husk powder and let sit for 5 minutes to form a gel.
In bowl of stand mixer fitted with dough hook, combine potato starch, QM flour, sugar, kosher salt and orange zest. Add the psyllium gel.
Begin mixing on medium speed and add the oil and 3 eggs, one at a time. Mix dough for 2 minutes or until it comes together with no lumps. This dough will be sticky. If it feels too dry, add a bit more milk.
Grease a large bowl with olive oil and scrape the dough into it. Shape the dough into a ball and turn in bowl to coat with oil. Tightly cover the bowl with plastic wrap and refrigerate a minimum of 4 hours and maximum of 12 hours. Be sure not to skip this step, dough needs to be cold in order to be easy braided.
After the dough has chilled, lightly dust a work surface with QM Flour or potato starch, and turn out the dough. Cut the dough into 4 or 8 equal pieces depending on how you choose to braid your dough and roll dough into balls. Then using the palm of our hands, roll each portion into strands about 14” long and tapered at the ends.
Braid into desired pattern.
**Braiding videos for 8 stand and 4 strand can be found on You Tube**
Line a baking sheet with parchment paper. Place braided Challah on parchment and cover with clean kitchen towel to proof for 45 minutes or until nearly doubled in size.
Preheat oven to 375F.
Lightly beat remaining egg and brush top of the Challah being sure to get all areas completely covered. Sprinkle with sesame seeds.
Bake for 30-35 minutes or until golden brown.
Cool completely before cutting.
Leftover Challah should be wrapped tightly in plastic wrap for 1 day, or can be frozen for up to 3 months.