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Challah

 

A soft, lightly sweet, beautifully braided bread made gluten-free and rooted in tradition.

Challah is a bread meant for gathering, blessing, and sharing. Traditionally baked with one of the five biblical grains, it holds deep cultural and ceremonial significance, especially for Shabbat and Jewish holidays.

In this on-demand masterclass, I’ll teach you how to bake gluten-free Challah using oat flour, honoring tradition while achieving a loaf that is tender, sliceable, and perfect for tearing at the table. For those who cannot tolerate oats, I also include trusted substitutions so everyone can bake and enjoy this bread with confidence.

Whether you’re baking for Shabbat, a holiday, or simply to reconnect with a meaningful bread tradition, this class gives you the skills and understanding to do it well.

You’ll Get:

Full Masterclass Video – Step-by-step instruction for mixing, shaping, braiding, and baking gluten-free Challah.
Downloadable Recipe PDF – Includes oat-based instructions plus alternative flour options, shaping guidance, and baking notes.

What You’ll Learn:

  • The cultural and ceremonial significance of Challah and the five biblical grains.

  • How to work with gluten-free dough to create a soft, cohesive loaf.

  • Braiding techniques for a beautiful, traditional presentation.

  • How to substitute oat flour safely for those with sensitivities while maintaining structure and flavor.

Ingredients

Contains: eggs.
Water, arrowroot starch (or tapioca), millet flour (or rice flour), gluten free oat flour (or sorghum flour), granulated sugar, oil, whole psyllium husk, active dry yeast, baking powder, xanthan gum, salt.

Ready to Bake Traditional Gluten-Free Challah?
👉 Join the Challah Masterclass for just $27 (one-time payment!)

 

NICE TO MEET YOU

I'm Katy Davis

After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.

I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.

Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.

Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.