I’ve heard it said that when substituting for egg that if a recipe calls for 3 or more eggs, forget it.  This makes baking allergy-free challah very challenging.  Part of what makes challah so addictively delicious is how light and airy it is — and that’s due to the large number of eggs it usually requires.


So, what do we do for the holidays (or anytime we’re craving amazing french toast), then?!  Well, I came across a tried and true 2-egg recipe that looks very promising with a few adaptations.  I haven’t tried it yet, but am heading out to get the ingredients right now.  Would love anyone’s feedback on it!!!


Here’s my adapted recipe:


Allergy-Free Challah


2 packages quick-rising yeast

1/2 cup water, warmed to 110 degrees

3 tablespoons sugar, divided

substitute for 2 eggs:  I would suggest 3 tablespoons vegetable oil mixed with 3 tablespoons water and 2 teaspoon baking powder

1/4 cup vegetable oil

8 cups flour

1 tablespoon salt

2 1/2 cups water, divided

3 tablespoons dairy-free butter/margarine, softened at room temperature

1/4 cup dairy-free butter/margarine, melted


With the oven rack in the middle position, preheat the oven to 375 degrees.  For round challah, you can cut a liner from parchment paper to fit the bottom of a 9-inch round cake pan or use a parchment-lined baking sheet.  Lay down the liner and coat with cooking spray.   [For straight braided challah, line a baking sheet with parchment paper and coat with vegetable spray.]


Dissolve yeast in warm water.  Add 1 tablespoon of the sugar and set aside mixture in a warm place to proof (about 10 minutes).  Mixture will bubble when yeast is proofed.


Place egg substitute and oil in a small bowl and beat until combined.


Sift together flour, remaining 2 tablespoon of sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment.  Make a well in the center of of sifted dry ingredients, add proofed yeast mixture as well as 3 tablespoons of softened dairy-free butter and mix about 10 minutes.  [If you do not have a standing mixer, you can do this by hand.]  Remove paddle attachment and attach dough hook and knead dough 6 minutes at medium speed.  If dough is too dry, add remaining 1/2 cup water.


Oil a large bowl, place dough inside and turn over so that all surfaces have a film of oil.  Cover with a slightly damp towel.  Put in a warm, dark place and allow to rise until double in size (about 1 hour).  Punch down dough and divide in half.  Cover again with damp towel and allow to rise (about 30 minutes).


To make a round challah:  Roll dough into 3 ropes on lightly floured surface. Cover and allow to rise (about 10 minutes).  Connect the strands at one end and braid.   Pinch braided ends together to form a circle.  Place in cake pan (or on baking sheet) and allow to rise until double in size (about 30 minutes). [To make braided challah, simply do not pinch together ends and place on baking sheet to rise.]


Bake challah for 20 minutes.  Brush with melted butter and place back in oven for 5 more minutes or until golden brown in color.  Remove from pan and cool on a rack to room temperature.  Store wrapped in plastic at room temperature.



L’Shana Tova!

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