Gluten Free Challah Bread

In the bowl of a stand mixer, whisk together the flour blend, psyllium husk powder, granulated sugar, baking powder, yeast, and kosher salt.

Turn the mixer, fitted with the beater blade, on low and slowly pour the water and oil in. Add the eggs and egg yolks and blend until well combined.

Switch to the dough hook and turn the mixer up to medium high speed and mix for 5 minutes. Scrape the dough from the sides of the mixer bowl and heap it in the middle of the bowl (or place it in another bowl) and cover.

Allow the dough to cold rise in the refrigerator for at least 4 hours, preferably overnight or up to 3 days.

On baking day, remove the dough from the refrigerator and knead until smooth, adding more flour blend as necessary. Cut in half to make two loaves (or put the other half in the fridge for another day).

Roll the dough out to a small rectangle (size isn't important-it should be roughly ½ to ¾ inch thick). Cut dough in half and then in half again to create 4 strands. Roll these strands on the counter to smooth them out into rope shapes.

Begin braiding by making a hashtag sign and then crossing one over and the other under, as shown in the video. Then move the strand that's under on one side over its "neighbor" and keep going around in a circle until all those strands that were under are now over their "neighbors". Then go in the reverse direction until all strands have been crossed. Tuck under any stray strands.

Place loaf on parchment-lined baking sheet and brush with egg wash. Put in a warm, draft-free area to rise until almost doubled, about 30-45 minutes (depending on the warmth of your area).

Preheat the oven to 375° F and brush the loaf again with egg wash. Place the loaf into the hot oven and immediately turn it down to 325° F. Bake for 20 minutes. Pull out the partially baked loaf and brush any light areas (or all over) again with the egg wash. Bake for another 20 minutes.

Remove from the oven and allow to cool before cutting or tearing into loaf. Loaf will remain fresh for about 24 hours. To reheat it or to "freshen" it up, wrap the loaf or pieces in foil and place in a low oven (325° F) for 10-15 minutes.