In a bowl and using a fork, blend well the Chebe All-Purpose mix with the baking powder and sugar. Slowly blend in the eggs, honey, milk substitute, and oil.
Separate the dough into 6 equal pieces (about 4.5 oz each) and roll each one to equal sized ropes of about 15 inches. (Watch the video to see how to braid the six ropes of dough to make the challah loaf.) You may want to use a small amount of gluten free flour or food starch to dust the prep surface.
Place the loaf on a baking sheet. You may use parchment paper, but it is optional. Brush the loaf generously with egg wash, getting into the crevices with your brush.
Bake in the center of the oven for 22 – 23 minutes. Remove and place the loaf on a cooling rack for 30 to 40 minutes.
Slice and top with a drizzle of honey and a sprinkle of coarse kosher salt.
Top with poppy seeds or sesame seeds after applying the egg wash.
It is best fresh, but you can store this for a day in an airtight container. You can also toast it or grill it in a panini press.
Check out Chēbē All Purpose Mix here.