Gluten Free Challah (Pareve)

• 1 1/2 cups cornstarch
• 3/4 cup white rice flour
• 1/2 cup brown rice flour
• 1/4 cup tapioca flour
• 3 T almond meal
• 1 T guar or Xanthan gum
• 1 package quickrise yeast
• 1 t salt
• 1 cup warm (120 degrees) water
• 2 T dry potato flakes
• 1/4 cup oil
• 1/4 cup honey
• 3 eggs + 1 egg yolk

1. Mix dry ingredients together in heavy duty mixer.
2. Dissolve potato flakes in warm water and add slowly to mixer. Add oil and honey. Add eggs and mix until well blended.
3. Beat on high speed for 2 minutes. Should look like pudding.
4. Spoon into greased 9x5 inch loaf pan. Cover with greased plastic wrap. Let rise about 3 minutes, or until it reaches the top of the pan.
5. Preheat oven to 350 degrees.
6. Cut 2 diagonal slices in top of bread, about 1/8 inch deep.
7. Bake at 350 degrees for 45 minutes, tenting with foil if top gets too brown after 20 minutes. cool completely on wire rack.

cornstarch, white rice flour, brown rice flour, tapioca flour, t, t, quickrise yeast, salt, water, t, oil, honey, eggs

Taken from www.epicurious.com/recipes/member/views/gluten-free-challah-pareve-1257534 (may not work)