This week I've invited over a friend who has a son with a bunch of allergies. As allergies are nothing new in my household (shout-out to my sister-in-law and oldest nephew) I knew that I wanted to make a meal that everyone could enjoy.
Her son has an allergy to dairy and egg, and she has an allergy to wheat. Well, I did try to look up a celiac's recipe for challah, but didn't find anything that looked good. I was given some new flour thats supposed to be not only delicous buy is certified Kosher and wheat-free, so I'm looking forward to using that sometime soon.
But I did find a great egg-less challah recipe that I'm excited to take a gander at. It's from this blog called the Challah Blog, which isn't really still up, but it's got a great archive of recipes and braiding techniques for those who are into it.
3 C flour
1/4 cup plus 1/4 tsp sugar
1/4 C natural oil (vegetable or canola)
1 1/4 C Water
1/2 tsp salt
2 1/4 tsp (1 packet) to 1 Tbsp dry yeast
Optional: Maple Syrup for an egg-free shine
As usual, proof your yeast in warm water with a bit of sugar. Add oil, then water, salt and sugar. Mix it all up. If it's too wet add flour, too sticky add water or oil.
Let it rise at least an hour.
Punch down and braid. Let rise again for an hour
Bake for 20-30 minutes at 350 degrees.
It didn't really turn out that delicious, but in a pinch it would totally do for an egg-less friend.