In this last week of VeganMoFo, I’m posting recipes and they probably use some vegan products I can give a shout-out to. It’s a little detour from my theme of highlighting vegan products because tomorrow is Rosh Hashanah and I wanted to get in a few holiday-specific recipes. Be sure to check out my Rosh Hashanah Menus from the past 2 years, 5773 and 5774, and yesterday’s Potato and Onion Kugel with Sauteed Apples that can be made in a pie or as individual muffins.
Today we are back to challah. So far I have shown you how I make:
Vegan Challah
Gluten-Free Vegan Challah
Sweet Dessert Challah
Dessert Challah with Chocolate Drizzle
Challah French Toast
What’s left? Well, it’s September and already people are talking about pumpkins. I already see them for sale and the Halloween decorations are starting to make an appearance. So why not put some pumpkin in the challah and make gluten-free pumpkin challah rolls?
It’s just like making any other gluten-free challah with some added pumpkin puree and pumpkin spices. The pumpkin puree not only adds flavor but it acts as an egg replacement. Instead of brushing the bread with plain milk at the end, it only makes sense to use So Delicious Pumpkin Spice Coconut Milk. It’s always a happy time when So Delicious makes their seasonal products available.
For the egg replacement, try using The Vegg Baking Mix Egg Replacement. It’s easy and delicious.. See my review here.
I used King Arthur’s Gluten-Free All-Purpose Flour Blend. If your flour blend doesn’t have xanthan or guar gum already in it, you need to add some to the recipe.
Remember that to make the gluten-free version of challah, you need the challah molds which you can buy on Amazon. Of course, you can make whole loaves of challah instead of rolls. I actually did both.
The challah is slightly sweet, slightly spicy and totally delicious. Whichever you make, I hope you enjoy adding a bit of pumpkin to your vegan challah. Enjoy!
Gluten-Free Pumpkin Challah Rolls
GF, SF
Makes 6 large rolls
2 tsp. egg replacer + 6 Tbs. warm water
2 Tbs. ground flax + 6 Tbs. warm water
2/3 cup warm water + 2 tsp. sugar + 1 ½ Tbs. or 2 packets active dry yeast
4 cups gluten-free, all-purpose flour blend
1 Tbs. guar gum
1 tsp. kosher salt
½ tsp. turmeric
1 cup warm water
4 Tbs. melted V-Butter or ¼ cup oil
1 tsp. apple cider vinegar
1 cup pumpkin puree
½ cup brown sugar
2 tsp. pumpkin pie spice
So Delicious Pumpkin Spice Coconut Milk for brushing
In a mug or small bowl, combine the egg replacer with warm water. Stir and let sit for 5 minutes. In a 2nd mug or small bowl, combine the flax and warm water. Stir and let sit for 5-10 minutes until it becomes a thick gel. In a 3rd bowl, combine the warm water with the sugar. Add the yeast, mix and let sit for 5-10 minutes until it becomes very frothy.
In a large mixing bowl, combine the flours, sugar, guar gum, salt and turmeric. Mix well so everything is well combined. Push the dry ingredients to the sides of the bowl to form a well.
In another bowl, mix the warm water, butter or oil and vinegar. It will look a little clumpy from the vinegar. Add the pumpkin puree, brown sugar and pumpkin pie spice. Mix well. Add this pumpkin mixture to the well of the dry ingredients but don’t mix yet.
To the well add the egg replacer mixture and the flax mixture. Using a whisk, mix these wet ingredients in the well a bit. Lastly, add the yeast mixture to the well. Using a spatula, mix the ingredients in the well, incorporating the flour more and more until all the flour has been mixed with the wet ingredients. It will not form a dough but a very thick and sticky batter. You can mix it with your hand but wet your hand first.
When the batter is thoroughly mixed, cover the bowl with plastic wrap and a damp towel. Put the bowl in a warm area and allow it to rise for 1 hour. It should easily double in size. While you’re waiting, line a baking sheet with parchment paper and oil the challah rolls molds.
After the hour, wet your hand and mix the batter again for a minute. It will deflate. Fill the molds with the batter only 2/3 full. This is important because the batter will rise again now and again in the oven. If you fill them higher than 2/3, it will overflow. If you have extra batter, put it in another pan to make another small loaf or in an oiled muffin tin to make little challah muffins. Cover the mold with plastic wrap and the damp towel and allow it to rise another 30 minutes.
Preheat the oven to 375 degrees. Remove the towel and plastic wrap and place the mold on the baking sheet. Bake for 20 minutes until the top (which is really the bottom of the loaf) is browned. Take the baking sheet out of the oven. Using potholders (the mold will be very hot), carefully turn the mold over so the challah releases and is on the parchment paper.
Brush the top of the rolls with milk. Return the challah to the oven and bake for another 20 -25 minutes or until the challah is golden brown and has a hollow sound when you thump on the bottom of it. The time may vary depending on your oven and the size loaves you are making.
Let the challah cool on the baking sheet for 10 minutes before moving it to a wire cooling rack. Allow to cool completely before slicing or saying prayers over.
The “V” Word: Say it. Eat it. Live it.
- 2 Tbs. egg replacer + 6 Tbs. warm water
- 2 Tbs. ground flax + 6 Tbs. warm water
- ⅔ cup warm water + 2 tsp. sugar + 1 ½ Tbs. or 2 packets active dry yeast
- 4 cups gluten-free, all-purpose flour blend (I used King Arthur’s)
- 1 Tbs. guar gum
- 1 tsp. kosher salt
- ½ tsp. turmeric
- 1 cup warm water
- 4 Tbs. melted vegan butter or ¼ cup oil
- 1 tsp. apple cider vinegar
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 tsp. pumpkin pie spice
- So Delicious Pumpkin Spice Coconut Milk for brushing
- In a mug or small bowl, combine the egg replacer with warm water. Stir and let sit for 5 minutes. In a 2nd mug or small bowl, combine the flax and warm water. Stir and let sit for 5-10 minutes until it becomes a thick gel. In a 3rd bowl, combine the warm water with the sugar. Add the yeast, mix and let sit for 5-10 minutes until it becomes very frothy.
- In a large mixing bowl, combine the flours, sugar, guar gum, salt and turmeric. Mix well so everything is well combined. Push the dry ingredients to the sides of the bowl to form a well.
- In another bowl, mix the warm water, butter or oil and vinegar. It will look a little clumpy from the vinegar. Add the pumpkin puree, brown sugar and pumpkin pie spice. Mix well. Add this pumpkin mixture to the well of the dry ingredients but don’t mix yet.
- To the well add the egg replacer mixture and the flax mixture. Using a whisk, mix these wet ingredients in the well a bit. Lastly, add the yeast mixture to the well. Using a spatula, mix the ingredients in the well, incorporating the flour more and more until all the flour has been mixed with the wet ingredients. It will not form a dough but a very thick and sticky batter. You can mix it with your hand but wet your hand first.
- When the batter is thoroughly mixed, cover the bowl with plastic wrap and a damp towel. Put the bowl in a warm area and allow it to rise for 1 hour. It should easily double in size. While you’re waiting, line a baking sheet with parchment paper and oil the challah rolls molds.
- After the hour, wet your hand and mix the batter again for a minute. It will deflate. Fill the molds with the batter only ⅔ full. This is important because the batter will rise again now and again in the oven. If you fill them higher than ⅔, it will overflow. If you have extra batter, put it in another pan to make another small loaf or in an oiled muffin tin to make little challah muffins. Cover the mold with plastic wrap and the damp towel and allow it to rise another 30 minutes.
- Preheat the oven to 375 degrees. Remove the towel and plastic wrap and place the mold on the baking sheet. Bake for 20 minutes until the top (which is really the bottom of the loaf) is browned. Take the baking sheet out of the oven. Using potholders (the mold will be very hot), carefully turn the mold over so the challah releases and is on the parchment paper.
- Brush the top of the rolls with milk. Return the challah to the oven and bake for another 20 -25 minutes or until the challah is golden brown and has a hollow sound when you thump on the bottom of it. The time may vary depending on your oven and the size loaves you are making.
- Let the challah cool on the baking sheet for 10 minutes before moving it to a wire cooling rack. Allow to cool completely before slicing or saying prayers over.
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