Gluten Free Challah Mix. If you would like to replace the olive oil, i recommend using vegan butter. Mix on low for 1 minute.
Turn mixer up and mix on medium for 3 minutes. Set aside to bloom, about 10 minutes. Next brush the top of the dough carefully but liberally with the egg wash.
50 grams expandex modified tapioca starch/flour (5 tablespoons) or tapioca starch/flour.
Let the yeast mixture sit for about 5 minutes until frothy. While the mixer is running on low, carefully. Place in warm but off oven and let rise for an hour. Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast.
