Gluten Free Challah

1. Mixing and storing the dough: ·whisk together the
flour, tapioca starch, cornstarch, yeast, salt, and xanthan gum in
a 5-quart bowl, or a lidded (not airtight) food container.

2 . Combine the liquid ingredients and gradually mix them
into the dry ingredients, using a spoon, a 14-cup food processor
(with dough attachment), or a heavy-duty stand mixer (with
paddle), until there is no sign of dry bits of flour. You might need
to use wet hands to get the last bit of flour to incorporate if
you're not using a machine.

3 · Cover (not airtight), and allow the dough to rest at room
temperature for approximately 2 hours.

4 · The dough can be used immediately after its initial rise.
Refrigerate it in a lidded (not ailtight) container and use over
the next 5 days.

5· On baking day, grease a brioche pan or an 8 1/2 x 41/2-
inch nonstick loaf pan. Use wet hands to break off a 11/2 -pound
(small cantaloupe-size) piece of the refrigerated dough. Quickly
shape it into a ball; this dough isn't stretched because there is no
gluten in it-just gently press it into the shape. You might need
to wet your hands a little more to prevent the dough from
sticking and to create a smooth surface, but don't use so much
water as to make the dough soggy.

6 . Elongate the ball into a narrow oval and put it in the
brioche or loaf pan. Allow the loaf to rest, loosely covered with plastic wrap, for 90 minutes (40 minutes if you're using fresh,
unrefrigerated dough).

7· Preheat the oven to 350°F. If you're not using a stone
in the oven, a 5-minute preheat is adequate.

8. Just before baking, use a pastry brush to paint the loafs
top crust with egg wash and sprinkle it with raw sugar.

9 · Bake near the center of the oven for approximately 40 to
45 minutes. The loaf is done when caramel brown and firm.
Smaller or larger loaves will require adjustments in resting and
baking time.

10. Remove the brioche from the pan and allow it to cool on
a rack before slicing and eating.