Gluten Free Chocolate Babka
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  • 3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling1/4 teaspoon cream of tartar1 teaspoon (3 g) instant yeast1/4 cup (50 g) granulated sugar1/2 teaspoon (3 g) kosher salt2/3 cup (5 1/3 fluid ounces) warm milk (about 95°F)2 eggs (120 g, out of shell) at room temperature, beaten4 tablespoons (56 g) unsalted butter, melted and cooled1/4 cup Homemade Fudge Sauce, at room temperatureEgg wash, for brushing (1 egg + 1 tablespoon water, beaten well)*BREAD FLOUR NOTES1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.



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