Allergy Shmallergy

Simplifying life for families with food allergies.

Allergy-Free Challah – Need Your Feedback! September 28, 2011

I’ve heard it said that when substituting for egg that if a recipe calls for 3 or more eggs, forget it.  This makes baking allergy-free challah very challenging.  Part of what makes challah so addictively delicious is how light and airy it is — and that’s due to the large number of eggs it usually requires.


So, what do we do for the holidays (or anytime we’re craving amazing french toast), then?!  Well, I came across a tried and true 2-egg recipe that looks very promising with a few adaptations.  I haven’t tried it yet, but am heading out to get the ingredients right now.  Would love anyone’s feedback on it!!!


Here’s my adapted recipe:


Allergy-Free Challah


2 packages quick-rising yeast

1/2 cup water, warmed to 110 degrees

3 tablespoons sugar, divided

substitute for 2 eggs:  I would suggest 3 tablespoons vegetable oil mixed with 3 tablespoons water and 2 teaspoon baking powder

1/4 cup vegetable oil

8 cups flour

1 tablespoon salt

2 1/2 cups water, divided

3 tablespoons dairy-free butter/margarine, softened at room temperature

1/4 cup dairy-free butter/margarine, melted


With the oven rack in the middle position, preheat the oven to 375 degrees.  For round challah, you can cut a liner from parchment paper to fit the bottom of a 9-inch round cake pan or use a parchment-lined baking sheet.  Lay down the liner and coat with cooking spray.   [For straight braided challah, line a baking sheet with parchment paper and coat with vegetable spray.]


Dissolve yeast in warm water.  Add 1 tablespoon of the sugar and set aside mixture in a warm place to proof (about 10 minutes).  Mixture will bubble when yeast is proofed.


Place egg substitute and oil in a small bowl and beat until combined.


Sift together flour, remaining 2 tablespoon of sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment.  Make a well in the center of of sifted dry ingredients, add proofed yeast mixture as well as 3 tablespoons of softened dairy-free butter and mix about 10 minutes.  [If you do not have a standing mixer, you can do this by hand.]  Remove paddle attachment and attach dough hook and knead dough 6 minutes at medium speed.  If dough is too dry, add remaining 1/2 cup water.


Oil a large bowl, place dough inside and turn over so that all surfaces have a film of oil.  Cover with a slightly damp towel.  Put in a warm, dark place and allow to rise until double in size (about 1 hour).  Punch down dough and divide in half.  Cover again with damp towel and allow to rise (about 30 minutes).


To make a round challah:  Roll dough into 3 ropes on lightly floured surface. Cover and allow to rise (about 10 minutes).  Connect the strands at one end and braid.   Pinch braided ends together to form a circle.  Place in cake pan (or on baking sheet) and allow to rise until double in size (about 30 minutes). [To make braided challah, simply do not pinch together ends and place on baking sheet to rise.]


Bake challah for 20 minutes.  Brush with melted butter and place back in oven for 5 more minutes or until golden brown in color.  Remove from pan and cool on a rack to room temperature.  Store wrapped in plastic at room temperature.



L’Shana Tova!


One Response to “Allergy-Free Challah – Need Your Feedback!”

  1. myspork Says:

    Hi there!

    I wonder, in your quest to eliminate allergens if you’ve heard of amine allergies?

    That’s what I’ve been diagnosed with, and in the process of learning what it is and how to eat on a low amine diet, I have worked hard to create a network of helpful sites to connect allergy sites to other allergy sites. It seems like a lot of people that have one allergy also have one or more other allergies.

    I love what you’ve put together here – there are some helpful tools here. I’ve got a few of my own on my blog, too.

    Low Amine Recipes

    I wonder if you would mind linking to my blog? I’m hoping that by connecting allergy blogs to one another, we’ll be able to help our readership even more in the long run.

    Keep up the great work!

    – Michelle Ferris
    Low Amine Recipes

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