Mix dry ingredients: In a large mixing bowl, combine gluten-free oat flour, potato starch, tapioca flour, xanthan gum, and any dry leavening agents.

Combine wet ingredients: In a separate bowl, whisk together warm water, honey, and any other necessary liquids until fully combined.

Combine mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients, stirring continuously.

Add dried fruits: Gently fold in the chopped dates, figs, golden raisins, and dried pomegranate seeds into the dough.

First rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm area to rise for about 60 minutes.

Shape dough: Once risen, punch it down and transfer it onto a lightly floured surface to shape.

Second rise: Arrange the shaped dough on a lined baking tray and cover with a towel for an additional 20 minutes.

Preheat oven: Preheat the oven to 350°F (175°C).

Bake: Place the risen dough in the oven and bake for about 20 minutes.

Cool: Carefully remove the challah from the oven and let it cool on a wire rack for at least 30 minutes before slicing.