Gluten-free bread can be tasty. It is our experience that gluten-free bread is best enjoyed when one does away with the expectation of duplicating the taste and texture of wheat. It’s very difficult, when all you’ve ever known are gluten breads, to suddenly find satisfaction in something that isn’t gluten. But satisfaction can be achieved.

This is a heavily modified version of Bette Hagman’s recipe for gluten-free challah bread. It is modified to exclude high-carb flours and dairy. Continue reading My gluten-free, low-carb challah bread recipe →