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I received 3 recipes and a recommendation to try the recipe on Bette
Hagman's book.   I have since discovered that I received the same recipe
three times so I am assuming it is good. I haven't as yet had the time to
try it.

Sherene in Norfolk

==========
this is not a braidable challah, but you can buy a molded pan that looks
braided, so when you flip out the baked bread - it looks right. This bread
tastes good...but nothing is like the real thing - I used to make my weekly
gluten-containing challah every friday too, and I miss it terribly)-

Challah (Egg Bread)

1 cup cornstarch
3/4 (three quarters) cup white rice flour
1 cup brown rice flour
1/4 (one quarter) cup tapioca flour
3 T almond meal
1 T xanthan gum
1 package red star quickrise yeast
1 t salt
3/4 (three quarter) t. dough enhancer (optional)
2 T. ground flax seed (optional)
1 cup warm water (120 degrees)
2 T dry potato flakes
1/4 (one quarter) cup oil
1/4 (one quarter) cup honey
3 eggs + 1 egg yolk


Directions:
1. Mix dry ingredients in heavy duty mixer
2. Dissolve potato flakes in warm water, and add slowly to mixer
3. Add oil and honey
4. Add eggs and mix until blended
5. Beat on High speed for 2 minutes - batter should look like pudding
6. Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and use
dark Teflon pan)
7. Smooth top surface of batter using WET hand
8. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so
it won't stick to batter as it rises)
9. Let rise in warm place for about 35 minutes or until reaches top of pan
(I turn my oven on warm for 30-60 seconds, turn off, then use as warm place
for rising)
10. Using fine serrated knife, cut 2 diagonal lines across top of bread
about 1/8 (one eighth) inch deep (lets steam escape)
11. Bake in preheated 350 degree oven for 45 minutes (cover with foil after
20 minutes if top gets too brown)
12. Transfer to wire cooling rack, rub top with margerine while still hot.

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