Cookbook author and food stylist Aran Goyoaga shares a gluten-free and dairy-free braided challah that’s tender, moist, and slightly sweet with a crisp exterior. Slather butter, jam, or go savory, this bread is delicious and will pair with anything! GET THE RECIPE ►► https://f52.co/3bKbQttPREP TIME: 15 minutesCOOK TIME: 35 minutesSERVES: 1 large or 2 medium challahsINGREDIENTS1 1/4 cups plus 1 tablespoon (315 grams) whole milk or oat milk, heated to 105°F, plus more if needed2 1/2 teaspoons (10 grams) active dry yeast3 tablespoons (30 grams) psyllium husk powder1 cup (160 grams) potato starch1 cup (140 grams) sweet white rice flour1 cup (120 grams) tapioca starch, plus more for dusting1/2 cup (70 grams) superfine brown rice flour1/2 cup (100 grams) sugar1 1/2 teaspoons kosher salt1 teaspoon xanthan gum (optional)Zest of 1 medium orange1/4 cup (55 grams) extra-virgin olive oil, plus more for greasing and brushing4 large eggs, divided1 tablespoon raw sesame seeds or sparkling sugarThis recipe has been excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free ©2021 by Aran Goyoaga by permission of Sasquatch Books. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.