Orly's Gluten Free Oat Challah Bread

Heat: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).   Cover a sheet pan with parchment paper.

Mix: In the bowl of a stand mixer with the paddle attachment, combine yeast, oil, eggs, yolks and luke-warm water.  Let sit for about 3 minutes. 

In a separate bowl, mix together Blends by Orly challah mix and the additional oat flour, salt, sugar and baking powder.  Add the dry mixture into the mixing bowl and mix on medium speed for 3 minutes.  The dough should feel soft and slightly sticky.   

For Rolls:  Scoop up some dough with a large ice cream scoop and wipe on the side of the bowl to flatten. Release dough directly onto a baking sheet with parchment paper.   

Shape and Proof: Turn the dough out onto a surface floured with Manhattan Blend or rice flour.  Divide dough into three equally sized parts. Sprinkle flour on top of the dough to prevent it from sticking to your hands. Carefully roll each portion into three long ropes.  Place each rope parallel to each other on the pan. Pinch the top ends together to stick and braid the dough into a plaited loaf.  Let sit in a warm and moist area (oven set to 100 degrees Fahrenheit) for 45 min to let the dough rise. 

Bake: Egg wash the top of the risen challahs with a lightly beaten egg and bake the the challah for approximately 35-40 minutes, or until the color is a golden brown and the outside is crispy.