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Isla Marie

Gluten Free Chocolate Babka

This is the only gluten free chocolate babka recipe you’ll ever need. It’s perfectly soft and tender, and swirled together with a rich, luxurious chocolate filling. The dough handles beautifully (even though it’s gluten free!) and the end result is so good that even non-gluten-free folks won’t stop eating it.
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Prep Time 25 minutes
Cook Time 55 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 300 g gluten free flour blend with millet & sorghum if possible
  • 80 g tapioca starch
  • 25 g psyllium husk
  • 2 large eggs + 1 yolk
  • 50 ml sunflower oil
  • 50 g sugar
  • 7 g instant yeast
  • 1 tsp salt
  • 200 ml lukewarm water
For the Chocolate Filling
  • 120 g dark chocolate
  • 60 g unsalted butter
  • 30 g cocoa powder
  • 70 g sugar
  • Pinch of salt
For the Glaze
  • 50 g sugar
  • 50 ml water

Equipment

  • Stand mixer (optional but recommended)
  • Rolling pin
  • Sharp serrated knife (oiled)
  • 9×5 inch loaf tin
  • Mixing bowls
  • Pastry brush

Method
 

  1. Prepare Dough – In a stand mixer, combine dry ingredients. Add eggs, oil, water, and mix until smooth. Dough will be sticky—don’t worry. Rest for 10 minutes.
  2. Make Chocolate Filling – Melt chocolate and butter, stir in cocoa powder, sugar, and salt. Let cool until spreadable.
  3. Roll Out Dough – On a lightly floured surface, roll into a 12×18 inch rectangle. Spread filling evenly.
  4. Shape the Babka – Roll into a log, seam-side down. Slice lengthwise with oiled knife. Twist both halves with cut sides up and place in loaf tin.
  5. Proof – Cover with plastic wrap. Let rise in warm spot for 1–1.5 hours, until doubled.
  6. Bake – Brush with egg wash. Bake at 350°F (180°C) for 55–60 minutes. Cover with foil halfway if browning too quickly.
  7. Glaze – While baking, make syrup (sugar + water). Brush hot babka generously with syrup right after baking.
  8. Serve – Slice and enjoy warm for gooey chocolate swirls.

Notes

Chill dough before rolling if too sticky.
Use a scale for accuracy (grams > cups).
Add chopped nuts for extra crunch.