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Gluten, Yeast, Dairy Free Challah Bread

This recipe was borrowed from
grain free challah

Author: Judee Algazi of Gluten Free A-Z Blog
Adapted from :recipe at The Homemade Mommy
Prep Time: 10 minutes
Bake Time: 40 minutes

Ingredients for one small loaf/mold; ( small is enough) 
double recipe  for the large mold but just fill the mold half way

6 large eggs, beaten
1 Tablespoon of raw honey ( or more if you like it sweeter)
1/2 cup coconut oil ( melted) or olive oil
1/2 cup coconut flour + 2 Tablespoons (GF flour mix)
1/4 tsp of sea salt (kosher salt)
1 tsp baking powder ( aluminum free )

Note: The original recipe called for 3/4 cup of coconut flour. I thought it made the batter too thick, so I cut it back to 1/2 cup + 2 Tablespoons of coconut flour to make it lighter- but you can choose!

Preheat oven to 350 degrees.
In a large bowl mix the eggs, honey, and oil. In a small bowl mix the coconut flour, sea salt and baking powder and sift. Add the dry ingredients slowly to the wet ingredients while mixing with a fork until smooth and no lumps. Pour into the mold and bake for 35-40 minutes when it feels firm.
Remove immediately from mold and allow to cool on a cookie sheet.

MY NOTES: If you purchase the large mold double the recipe; for ease I suggest the smaller mold . I found the large mold  too big - remember coconut flour is very high in fiber and very filling - you won't eat as much of this bread.. If you do want to purchase the large mold, you can just fill it half way and it worked fine and by buying the large mold , it will give you a choice to make a small or large challah!  Why I don't use commercial only local honey here's why 


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