This homemade gluten free chocolate babka is going to brighten your day! Light and fluffy with lots of delicious chocolate swirls, every bite will taste incredible. I include simple directions so you can easily make this too!
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We used to eat babka often before going gluten free. Mr. Fearless Dining's grandmother used to make it with a sweet poppy seed filling. It was one of our favorite recipes and she always seemed to have it when we went to visit.
Going gluten free changed that and it has been so many years since I have been able to enjoy babka. When my friend, Beth at OMG Yummy published her new cookbook, The Essential Jewish Baking Cookbook, there was a chocolate babka recipe featured on the cover.
One look and I knew I needed to find a way to make a gluten free version. It took a couple of tries, but I feel my gluten free chocolate babka is so close to the real thing!
If you love gluten free bread, you will want to check out all of my delicious gluten free bread recipes!
Why this gluten free chocolate babka is amazing:
- This sweet bread is light and fluffy.
- You can make the chocolate filling, or use a traditional sweet poppy seed paste made by Solo brand. It is availabel in most grocery stores.
- You can mix and rise the dough in a bread machine to make it super easy!
- It is perfect for Jewish holidays like Rosh Hashana!
Ingredient notes:
- Gluten free flour blend - For this recipe I used a combination of Better Batter Artisinal Blend and King Arthur Measure for Measure. I did this because King Arthur's Measure for Measure isn't great for yeat recipes. I love Better Batter flour, but it is gum free and my baking tends to turn out a dull beige color. I did the blend so this babka would turn out golden. Other gluten free flour blends will work, I just haven't tested them yet.
- Xanthan gum - Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Bittersweet chocolate - I used Ghirardelli chocolate chips because I like how they melt.
- Cocoa powder - Most cocoa powder is gluten free. My favorites are Ghirardelli, Hershey, and Anthony's.
- Yeast - most brands of yeast are gluten free but do not use Red Star Platinum because that one variety has gluten.
Recipe step by step directions:
Step 1: For this recipe, I made the dough in my bread machine using the dough setting. You can totally mix this up in a bowl and then cover the bowl to let it rise on the counter. Add the wet ingredients to your bread machine. Sprinkle the dry ingredients over the wet ingredients, then add the yeast on top.
HINT: If your house is colder, preheat your oven to 200º F. Turn it off and rise your dough in the oven. Crack the oven door open.
Step 2: Let the bread machine run. I turned it off after the second mix cycle because there isn't a need to knead the dough. I kept the lid closed to keep the heat in after turning it off so that it stayed warm for the dough to rise.
Step 3: Rise your dough in the bread machine, or let it rise one hour on the counter.
Step 3: Carefully move the dough to a flour-dusted piece of wax paper. This dough is wetter than a normal dough so you definitely want to dust gluten free flour over the wax paper before putting the dough onto it.
Step 5: In a saucepan, add the chocolate filling ingredients. Cook on low to melt the chocolate all together.
Step 6: Remove from the stove and allow to cool.
Step 7: Press the dough flat to about ¼ to ½ inch thickness. Dust with gluten free flour blend as needed to prevent sticking.
Step 8: Spread the chocolate mixture around the dough. Avoid the edges. Do not worry if this tears up the dough slightly. Because gluten free dough needs to be softer, it can happen so just keep gently spreading the chocolate.
Step 9: Roll the dough just like you would in making cinnamon rolls. Place the roll onto parchment paper.
Step 10: Use a serrated knife to cut the dough gently in half lengthwise.
Step 11: This is where it gets a little tricky. The dough is soft and not easy to move. You need to move one half over so that the open-cut sides face outward. I used a spatula to gently help me lift one-half of the dough over. One fell apart slightly and this is okay.
Step 12: Gently twist the dough. Again, this is tricky, and do not worry if it doesn't look pretty as a regular babka dough...gluten free dough just isn't as pliable as its gluten counterpart. Just do your best and the next rise will help sort out some of the odd bulges.
Step 13: Gently lift the parchment paper with the twisted babka dough and set it with the parchment paper into a large loaf pan. Let it rise 30-45 minutes.
Step 14: Bake at 350º F for 40-45 minutes. Baking time will vary depending on how tall your babka dough is.
Step 15: In a pan, melt the sugar and water together and then brush this glaze over the baked babka.
Variations:
- Add in chopped pecans or walnuts and sprinkle over the chocolate mixture before rolling.
- Add in mini white or chocolate chips. Sprinkle them over the chocolate mixture.
Tips and Recipe FAQ:
This cake was originally named Baba, meaning grandmother. There are many different versions from Babi to Babka, meaning little grandmother.
Babka is technically a bread, but sweeter thanks to a sugar glaze brushed over the loaf.
Babka is a Jewish bread with origins in Jewish communities in Poland and the Ukraine. It is popular in Israel and often served for Rosh Hashana and other Jewish holidays (except Passover.)
You can make this babka dairy-free with a vegan butter and
This bread will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
More gluten free cake recipes:
- The Best Gluten Free Honey Cake
- Gluten Free Zucchini Bread
- Easy Gluten Free Lemon Poppy Seed Cake
- Gluten Free Apple Bundt Cake
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📖 Recipe
The Best Gluten Free Chocolate Babka
Ingredients
For the Dough:
- 2 cups gluten free flour blend * see notes
- 2 teaspoons yeast * see notes
- ¼ cup sugar
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 2 eggs * size large
- ½ cup milk warm (105-115º F)
- 5 tablespoons butter room temperature
For the Chocolate Filling:
- ½ cup chocolate chips * I prefer semi-sweet or dark chocolate
- ⅓ cup butter
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 2 tablespoons cocoa powder
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup chopped nuts - optional
For the Glaze:
- ¼ cup sugar
- ¼ cup water
Instructions
- For this recipe, I made the dough in my bread machine using the dough setting. I find dough rises best in my machine. You can totally mix this up in a bowl and then cover the bowl to let it rise on the counter.
- Add the wet ingredients to your bread machine. Sprinkle the dry ingredients over the wet ingredients, then add the yeast on top.
- HINT: If your house is colder, preheat your oven to 200º F. Turn it off and rise your dough in the oven. Crack the oven door open.
- Let the bread machine run. I turned it off after the second mix cycle because there isn't a need to knead the dough. I kept the lid closed to keep the heat in after turning it off so that it stayed warm for the dough to rise.
- Rise your dough in the bread machine, or let it rise one hour on the counter.
- Carefully move the dough to a flour-dusted piece of wax paper. This dough is wetter than a normal dough so you definitely want to dust gluten free flour over the wax paper before putting the dough onto it.
- In a saucepan, add the chocolate filling ingredients. Cook on low to melt the chocolate all together.
- Remove from the stove and allow to cool so it is warm, but not hot.
- Press the dough flat to about ¼ to ½ inch thickness. Dust with gluten free flour blend as needed to prevent sticking.
- Spread the chocolate mixture around the dough. Avoid the edges. Do not worry if this tears up the dough slightly. Because gluten free dough needs to be softer, it can happen so just keep gently spreading the chocolate.
- Roll the dough just like you would in making cinnamon rolls. Place the roll onto parchment paper.
- Use a serrated knife to cut the dough gently in half lengthwise.
- This is where it gets a little tricky. The dough is soft and not easy to move. You need to move one half over so that the open-cut sides face outward. I used a spatula to gently help me lift one-half of the dough over. One fell apart slightly and this is okay.
- Gently twist the dough. Again, this is tricky, and do not worry if it doesn't look pretty as a regular babka dough...gluten free dough just isn't as pliable as its gluten counterpart. Just do your best and the next rise will help sort out some of the odd bulges.
- Gently lift the parchment paper with the twisted babka dough and set it with the parchment paper into a large loaf pan. Let it rise 30-45 minutes.
- Preheat your oven to 350º F.
- Bake at 350º F for 40-45 minutes. Baking time will vary depending on how tall your babka dough is.
- In a pan, melt the sugar and water together and then brush this glaze over the baked babka.
Notes
- Gluten free flour blend - For this recipe, I used a combination of Better Batter Artisinal Blend and King Arthur Measure for Measure. I did this because King Arthur's Measure for Measure isn't great for yeat recipes. I love Better Batter flour, but it is gum free and my baking tends to turn out a dull beige color. I did the blend so this babka would turn out golden. Other gluten free flour blends will work, I just haven't tested them yet.
- Xanthan gum - Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Bittersweet chocolate - I used Ghirardelli chocolate chips because I like how they melt.
- Cocoa powder - Most cocoa powder is gluten free. My favorites are Ghirardelli, Hershey, and Anthony's.
- Yeast - most brands of yeast are gluten free but do not use Red Star Platinum because that one variety has gluten.
- This babka will keep fresh for up to 3 days.
Nutrition
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Chessa
Hi Sandi! I am Gluten Free 20 years and all those years ago when I would go to a restaurant and ask if something was GF, they'd say what's that? They were so clueless even after explaining...they'd lie and say yes! I was sick all the time!!!
I grew up in NY with all the Baked Breads Goodness you can imagine. My Great Grandmother had a bakery in Ukraine and with that knowledge I grew up with a love of baking all my life. So that Dx was absolutely a curse.
I have been cooking GF and baking GF breads with a mix (now having a Celiac kid as well) but there are still some things that pain me... No Challah... No Babka...No Pierogi ... No decent Pizza! All I can say is if this is good...Gd Bless You!!!
Sandi Gaertner
I miss the good stuff in NY too! This babka is really good. I suspect which gluten free flour blend used will make a difference as starchier blends tend to need more liquid and can bake dry. Keep me posted when you make it.
Laura
WOW! This looks too good to be gluten free. Your babka looks incredible. Can't wait to try it!
Sandi Gaertner
Thank you Laura, it was a work in progress for sure. I can't wait to hear how you like it.
Beth
That is one amazing accomplishment - to make the babka gluten-free. The texture looks fantastic and I am quite sure Mr. Fearless Dining must be very happy indeed! Thanks for sharing the info about my book and making this classic recipe available in a gluten-free version!
Sandi Gaertner
It is a high compliment, thank you! And thank you for letting me convert your yummy recipe to gluten free.