½ kg. (1 package) Tagmish flour (or, of you cannot get it a GF flour mix that can make buns and other shaped goods)
75 gr. sugar
10 gr. dry yeast
70 gr. vegetable oil
2 cups warm water
5 gr. salt
1 egg yolk
1 tsp. vegetable oil
1 tsp. water
In a small bowl, mix the yeast with 1 tsp. of the sugar and some of the warm water, and leave for 5 minutes until it froths.
In your stand-mixer bowl, place all ingredients and knead on low speed until unified.
Change to medium speed and knead for 15 minutes.
With oiled hands shape dough into a ball, and transfer into lightly-oiled bowl.
Cover with plastic bag and let rise for approx. 1 hour until doubled in size.
Divide dough into 2 equal parts. Divide each part into 3 equal parts (total of 6).
With oiled hands knead each part into a ball and roll into a thin, long strip.
Braid 3 strips into one Challah.
Place each Challah in a bread pan lined with lightly-oiled baking paper (to ease rising).
Whisk glaze ingredients well.
Brush each Challah well on top and sides. You can sprinkle sesame/poppy seeds if you wish.
Preheat your oven to 170C/340F.
Let rise by 30-40% (approx. ½ an hour).
Bake until the bottom of the Challahs is a nice golden-brown and knocking on it produces a slightly hollow sound.