Gluten free cholent in the oven

Most weeks, you'll find me making cholent for Shabbos. It's a classic that we can't live without. The other week, we had a Shabbos day kiddush at our house so I figured i'd make my gluten free cholent in the oven so it could bake along with the overnight kugel.

There's something different about oven baked cholent, and it was such a huge hit, I made it again the next week. I tried to measure it all and it ended up needing to be adjusted so I've got another one cooling on the counter now that I served, mid-week. Just to give it a final run of perfection. My kids did not mind one bit!

I once switched over to gluten free when a family member was going through a GF phase, and we loved this version so much, we never went back!

What do I need to make gluten free cholent in the oven?

• Short grain brown rice- This is the most similar to barley, the classic cholent grain. If you use a different type of rice, you will get different results.
• Cholent beans mix- The perfect blend of beans. The mixture will vary depending on what company you use.
• Boneless stew meat- This is the most affordable option. If your feeling fancy, try flanken which is from the rib cut.
• Yukon gold potatoes-These are my favorite kind of potatoes so I always have them on hand! They are creamy and slightly sweet.
• Sauteed onions- If your in a rush you can totally add raw ones. I like to give them a good little sauté first to deepen the flavor.
• Hot honey - Okay this is a new addition and I LOVE IT! 10/10 recommend.
• Tamari- a gluten free Japanese soy sauce (or regular soy sauce if you don't need it to be gluten free)
• Spice mixture- kosher salt, black pepper, onion powder, garlic powder, and paprika.
• Olive oil for sautéing the onions
• Canola, vegetable or avocado oil- to add in to the cholent.
• Water

How to make it:

1. Sauté the diced onion in the olive oil until golden. Add it to a 9x13 pan along with the rice, beans, meat, potatoes, hot honey, tamari, spices, and oil.
2. Cover everything with the water, so the pan is about ¾ full. Mix.
3. Cover well and bake on 200F for 14-18 hours. (I leave my oven on Shabbos mode)

Storing and reheating:

Gluten free cholent in the oven is best eaten fresh. However, you can store leftover cholent in the fridge for 3-4 days. To reheat, place in a warmed oven until hot.

Preparing gluten free cholent in the oven in advance:

You can totally prepare this in advance. Prepare all the items except the water in the pan and refrigerate. When your ready to bake it, add the water and mix everything really well.

Making half of the recipe:

a 9x13 of cholent is a lot! I'm so excited to share with you that I successfully made half of the cholent in a 8x8 pan this week and it was perfection!

More Shabbos recipes

Everything Bagel Roasted Haricot Verts

How to make garlic confit in the oven

Authentic Moroccan Matbucha

Gluten free cholent in the oven

Gluten free cholent in the oven is a family staple for Shabbos day and one of my favorite versions of this classic dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 hours hrs

Servings: 10 servings

Course: Main Course

Ingredients Method

Ingredients

  

• 2 tablespoon olive oil
• 1 onion diced
• 1 ¼ c short grain brown rice
• ½ c cholent mix beans
• 4 medium Yukon gold potatoes peeled and diced
• 0.75 lb boneless stew meat cut into chunks
• 2 ½ tablespoon kosher salt
• 2 ½ Tbsp paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• freshly ground black pepper
• 2 tablespoon hot honey
• 2 tablespoon tamari or soy sauce
• ½ c canola, vegetable or avocado oil
• 5 cups water

Method

 

1. Sauté the diced onion in the olive oil until golden. Add it to a 9x13 pan along with the rice, beans, meat, potatoes, hot honey, tamari, spices, and oil.
2. Cover everything with the water, so the pan is about ¾ full. Mix.
3. Cover well and bake on 200F for 14-18 hours. (I put my cholent in the oven right before Shabbos and leave it on Shabbos mode)