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In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps — that's OK.
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Cover the dough and set aside for 20 minutes, after which point the dough will be noticeably firmer and less sticky.
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Transfer your dough to a large (gluten-free) floured or greased work surface. Gently knead the dough — fold the dough in half towards you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 10 to 11 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking.
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Transfer the dough to a bowl, cover, and allow it to rise for 40 minutes, until puffy and increased in size by about 1 1/2 times. While your dough is rising, line a baking sheet with parchment.
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On a floured or greased surface, gently deflate your dough and repeat the kneading motion 5 to 6 more times to bring the dough together in a smooth, cohesive ball. This second round of kneading continues to develop dough strength, which leads to easier shaping and more oven-spring.
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Divide the dough into 3 equal pieces (about 270g grams each) and roll them into 3 logs approximately 14" long. Dust the dough with additional gluten-free flour if it starts to stick.
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Transfer the logs to the prepared baking sheet. Pinch them together at one end and then loosely braid, pinching them together at the other end.
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Brush the loaf with the egg wash (reserve the excess), cover, and allow it to rise for 15 to 30 minutes, or until just puffy. It’s better to err on the side of under-proofing, as over-proofing can cause the logs to break apart as the challah bakes.
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While your dough is rising, preheat your oven to 350°F.
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Brush the braid with the egg wash once again, using your pastry brush to smooth the dough’s surface, and sprinkle with seeds.
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Bake the gluten-free challah for 30 to 40 minutes, or until well browned; a digital thermometer will read between 190°F and 205°F when it’s done.
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Remove the gluten-free challah from the oven and allow it to cool completely on the baking sheet before slicing.
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Storage information: Store leftover gluten-free challah, well-wrapped, at room temperature for 2 to 3 days. Freeze for longer storage. Staling challah makes great toast, French toast, and bread pudding.
