The Ultimate Gluten Free Chocolate Babka (Rich & Soft)

For those who bake gluten-free, the words “enriched yeasted dough” can be intimidating. The dream of a soft, pillowy, beautifully braided loaf often seems just out of reach without the magic of gluten. Many believe that a truly decadent, bakery-quality babka is impossible to achieve. Today, we are here to shatter that belief with a recipe that is nothing short of revolutionary. This Gluten Free Chocolate Babka delivers on every promise: a moist, tender crumb, countless layers of rich chocolate filling, and a stunning, artisanal appearance. Prepare to be amazed by a gluten-free bake that is not just a substitute, but a masterpiece in its own right.

Ingredients

This recipe is divided into four key components: the rich chocolate filling, the soft enriched dough, a simple egg wash for a golden crust, and a sugar syrup for a glossy, sweet finish.

For the Chocolate Filling

Ingredient	Amount/Quantity
Good Quality Dark Chocolate (60-70%)	100g (3½ oz), chopped
Unsalted Butter	55g (½ stick)
Caster or Granulated Sugar	50g (¼ cup)
Salt	¼ tsp
Dutch Processed Cocoa Powder	25g (¼ cup)

For the Gluten Free Enriched Dough

Ingredient	Amount/Quantity
Whole Psyllium Husk	15g (3 tbsp)
Lukewarm Water	255g (1 cup + 1 tbsp)
Tapioca Starch	160g (1⅓ cups + 1 tbsp)
Millet Flour	100g (¾ cup), plus extra
Sorghum Flour	60g (⅓ cup + 2 tbsp)
Caster or Granulated Sugar	40g (3 tbsp)
Instant Yeast	6g (2 tsp)
Baking Powder	6g (1½ tsp)
Xanthan Gum	5g (2 tsp)
Salt	5g (1 tsp)
Large Egg	1, at room temperature
Large Egg Yolk	1, at room temperature
Sunflower or other Neutral Oil	35g (2½ tbsp)

For the Egg Wash

Ingredient	Amount/Quantity
Large Egg	1, whisked

For the Simple Sugar Syrup

Ingredient	Amount/Quantity
Caster or Granulated Sugar	50g (¼ cup)
Water	45g (3 tbsp)

Timing

This is a project bake that is well worth the effort. While the total time is a few hours, much of that is hands-off proofing and baking time.

• Active Time: Approximately 45 minutes
• Proofing & Baking Time: Approximately 2 hours 30 minutes
• Total Time: A little over 3 hours

Step-by-Step Instructions

Follow this guide to create a show-stopping gluten-free babka. We recommend using a stand mixer with a dough hook for the best results.

Step 1: Prepare the Chocolate Filling

this now & bake later ❤️

In a saucepan over low heat or in a microwave-safe bowl, combine the chopped chocolate, butter, sugar, and salt. Heat gently, stirring frequently, until everything is melted together into a smooth, glossy mixture. Remove from the heat and stir in the cocoa powder until no lumps remain. Set the filling aside to cool to room temperature, where it will thicken to a perfectly spreadable consistency.

Step 2: Make the Gluten Free Dough

First, make the psyllium gel by mixing the psyllium husk and lukewarm water in a small bowl. It will form a gel in about 30-45 seconds. In the bowl of your stand mixer, whisk together all the dry dough ingredients: tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.

In the bowl with the psyllium gel, add the egg, egg yolk, and oil. Mix well to combine. Make a well in the center of your dry ingredients and pour in the wet mixture. Using the dough hook, knead the dough until it’s smooth and fully combined, then continue to knead for another 4-5 minutes. This extra kneading time is the secret to an extra smooth dough. The final dough will be sticky; resist the urge to add more flour.

Step 3: Shape the Babka

Line a 9×5-inch loaf tin with parchment paper. Turn the sticky dough out onto a lightly floured surface and shape it into a ball. Roll the dough out into a large 12×18-inch rectangle. Spread the cooled chocolate filling in an even layer all the way to the edges.

Starting from a long edge, roll the dough up tightly into a 12-inch log, placing it seam-side down. Using a sharp, lightly oiled serrated knife, carefully slice the log in half lengthwise. Turn the two halves so the cut, layered sides face up. Gently twist the two strands around each other to form the classic babka braid. Carefully lift and transfer the braided loaf into your prepared tin, gently squishing the ends if needed to make it fit.

Step 4: Proof the Babka

Lightly cover the loaf tin with plastic wrap and let it proof in a warm spot for about 1 hour and 15-30 minutes, or until it has doubled in size.

Tip: If your kitchen is cold, create a perfect proofing box by placing the babka in a turned-off oven with a cup of boiling water.

Step 5: Bake and Finish

While the babka proofs, adjust your oven rack to the lower-middle position and preheat to 350ºF (180ºC). Once doubled in size, gently brush the top of the babka with the whisked egg wash. Bake for 55-60 minutes. If it begins to brown too quickly, cover it loosely with foil.

While the babka is baking, prepare the sugar syrup by heating the sugar and water until the sugar has completely dissolved. As soon as the babka comes out of the oven, brush it generously with the syrup. Let it cool in the tin for 10 minutes before transferring to a wire rack.

Nutritional Information

Nutritional information is an estimate and will vary based on the specific ingredients used. This babka is an indulgent, bakery-style treat.

• Key Nutrients: This recipe provides complex carbohydrates for energy.
• Gluten-Free: This recipe is naturally gluten-free and suitable for those with celiac disease or gluten sensitivity.

Healthier Alternatives

While this babka is a treat, you can make a few modifications for different dietary preferences.

• Vegan Option: To make a vegan version, use a high-quality vegan butter substitute in the filling. For the dough, use two “flax eggs” (2 tbsp ground flaxseed mixed with 5 tbsp water) in place of the egg and egg yolk. Ensure you use a neutral oil like sunflower oil.
• Lower Sugar: You can use a sugar-free granulated substitute like erythritol in the filling and the simple syrup. Note that this may slightly alter the final texture and crust. You can also use a higher percentage dark chocolate (80%+) to reduce sugar content.

Serving Suggestions

This Gluten Free Chocolate Babka is a showstopper best enjoyed with company.

• As a Breakfast Treat: A slightly warmed slice is absolutely divine with a cup of hot coffee or tea.
• For Dessert: Serve a slice on its own or elevate it with a scoop of vanilla bean ice cream or a dollop of whipped cream.
• Holiday Star: This babka makes a stunning centerpiece for a holiday brunch or a wonderful homemade gift for friends and family.

Common Mistakes to Avoid

Gluten-free enriched dough can be tricky, but avoiding these common mistakes will ensure success.

• Adding More Flour: The dough is supposed to be sticky. Adding extra flour to make it easier to handle will result in a dense, dry babka. Solution: Work on a well-floured surface with floured hands, and trust the process. If it’s unmanageable, chill it in the fridge for an hour.
• Under-Kneading: The extra 4-5 minutes of kneading in a stand mixer is not optional; it’s crucial for developing a smooth, pliable dough. Solution: Don’t cut the kneading time short. Scrape down the bowl as you go to ensure everything is incorporated.
• Skipping the Syrup: The final sugar syrup soak might seem like just a sweet extra, but it’s essential for a moist crumb and a soft crust. Solution: Brush the babka with the syrup generously while it’s still hot from the oven.

Storing Tips

This babka is at its peak on the day it’s baked, but it stores surprisingly well.

• To Store: Keep the cooled babka in an airtight container or wrap it well at room temperature for 3-4 days.
• To Reheat: To restore its original softness, gently reheat a slice in the microwave for 15-20 seconds or in a 350ºF (180ºC) oven for a few minutes until warm.

Conclusion

This Gluten Free Chocolate Babka recipe is a testament to the fact that you don’t have to miss out on classic baked goods when you’re on a gluten-free diet. With its soft, rich dough and decadent swirls of chocolate, it’s a truly satisfying and impressive bake. It takes a little time, but the reward of pulling this beautiful, fragrant loaf from your oven is absolutely worth it.

We hope you feel empowered to tackle this amazing recipe. Try it out and let us know in the comments how your babka turned out! We love seeing your creations. Don’t forget to rate the recipe and subscribe for more gluten-free baking inspiration.

FAQs

Q1. Why is psyllium husk so important in this recipe?

Psyllium husk is a key ingredient in much of gluten-free baking. When mixed with water, it forms a gel that acts as a binder and provides the structure, flexibility, and moisture that gluten would normally provide, resulting in a soft, non-crumbly texture.

Q2. My dough is too sticky to roll out. What should I do?

As noted in the recipe, this is completely normal for this type of dough. The best solution is to chill the dough in the refrigerator for about 1 hour. This will make the dough firmer, less sticky, and much easier to handle and roll.

Q3. Can I use different gluten-free flours?

Yes, the recipe notes offer some substitutions. You can replace tapioca starch with cornstarch or potato starch. Millet flour can be swapped for brown rice flour, and sorghum flour can be replaced with light buckwheat, white teff, or oat flour. Always substitute by equal weight, not volume, for the best results.

Q4. Can I prepare this babka ahead of time?

Yes. You can prepare the dough, shape the babka in the loaf tin, and then let it do its final proof overnight in the refrigerator (a cold-proof). The next day, let it sit at room temperature for about an hour before baking as directed.

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