This is a precious time of the year for Christians-- the celebration of the death and resurrection of our Lord Jesus Christ!

 There are a lot of special dishes that come with the occasion... and one that I have always enjoyed is theChallah Bread, or braided bread.  The word "challah" comes from the mitzvah (commandment of God) to put aside a portion of dough as an offering to the priests.

 "According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt according to Jewish religious belief. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. Each single loaf is sometimes woven with six strands. Together, both loaves have twelve which may represent each tribe of Israel. Other numbers of strands commonly used are three, five and seven. Occasionally twelve are used, referred to as a "Twelve Tribes" Challah." (Wikipedia)

It is very tricky, as gluten-free flour bakers know, to manipulate GF bread "dough" like you can wheat bread... because the spongy, adherent gluten is missing, of course.  So, you will be as delighted as I am to know that Pamela's has shared a method for making up the challah so that even the most aesthetic artisan baker can appreciate it (while not having the tummy aches).

Here is a peek at the braiding process used by the creator's of the recipe for Pamela's Products.

Find more details at Thank you to Pamela's Products for permission to promote their recipe here.
Have a healthy, happy Gluten-free Easter! Widgets