
Who says gluten-free can’t be indulgent? With Molino gluten-free flour, you can bake a Gluten Free Chocolate Babka that’s just as soft, rich, and swirled with flavor as the classic—no one will even miss the gluten!
Gluten Free Chocolate Babka
Missing rich, chocolatey babka because gluten is not in the picture? Want a gluten-free babka that everyone will love? Gluten Free Chocolate Babka is indulgent, loaded with chocolate and turns out soft, swirled, and stunning—every bit as delicious as the classic gluten loaded babka!
I even added a secret step I learned in Israel to make the Gluten Free Chocolate Babka extra fabulous.
Using Molino Flour in Gluten Free Chocolate Babka
After the roaring success of my Gluten Free Molino Challah, I wanted to see what else I could make with Molino flour.
Additionally, I just happen to be visiting family in Israel right now – the home of Molino flour!!! I even found it in Supersol (or Shufersol).
What is Molino Flour: A review
From the Molino Shop website:
“Molino Flour is gluten-free because the base is made from wheat starch that has had the gluten removed.
The process involves making a dough from the wheat flour and rinsing out the starch. The wheat starch will dissolve in the water while the gluten protein does not and sinks to the bottom. The water with the dissolved wheat starch is then evaporated leaving the wheat starch behind. This process is repeated until the wheat starch has been made gluten-free.”
Basically they take regular bread flour and the Gluten Free Flour Fairies come to the factory and magically remove all the gluten from the flour.
Why use Molino Flour to make Gluten Free Chocolate Babka?
Molino Flour, and similarly King Arthur Gluten Free Bread Flour, seem to produce the most gluten-like results when baking more “bread-like” pastries, cakes and bread.
When my glutenous eaters tried the Gluten Free Molino Challah they were astounded and amazed by how good it was, and how much more like traditional glutenous challah it was than some other recipes.
Woot.

The inside of a Molino Challah Roll. It was light and “glutenous challah-like” on the inside.
Blame Margo.
My dear friend Margo, who created the Facebook group “Kosher Me & Gluten Free“, can’t stop raving about her Gluten Free Babka recipe. When I asked her for the recipe for this post she said “It’s not my recipe. I took different parts of individual recipes and put them together to create the fabulous recipe I make.”
Thanks Margo.

When you’re done perusing the Kosher Everyday Facebook Page, make sure to check out Kosher Me & Gluten Free! I’m even an admin 🙂
On the plus side, Margo did give me the links to those sites and I’m going to share them with you!
Thanks Margo!!!
Making the Gluten Free Chocolate Babka Dough
I started with the Gluten-Free Babka Dough Recipe from Nachuch Lisha on patissereat.com. The recipe is in Hebrew, so knowing the language helps a lot… so does Google translate!
All the ingredients are in grams, which is great for accurate measuring of baked goods. I did end up using around 6 1/2 tablespoons of margarine for the 90g listed. It’s an American thing 😉
We also liked a little more vanilla and a dash more salt in the dough recipe to give it a flavor boost.
Beyond that, I basically followed the recipe letting the dough rise in a warm place for around 30 minutes, dividing it into two loaves then rolling it out.

Gluten Free Chocolate Babka Dough: This makes two babka loaves.
The dough is great to work with. I did sprinkle a little bit of Molino flour on my pastry board before rolling out the dough to prevent sticking. It helped a lot. I also recommend using vinyl gloves as I’ve found that dough really doesn’t stick to them.

Gluten Free Chocolate Babka ready to roll!
Making the Gluten Free Chocolate Babka Filling
For whatever reason, Margo prefers the filling recipe from the King Arthur Gluten Free Babka recipe. She say’s “I prefer just the filling recipe, with the dough recipe from the other site. I used this filling because I specifically wanted the cocoa sugar oil (I don’t use margarine) filling. The cinnamon was a big bonus!”
Things to note about the King Arthur Babka Filling Recipe
I followed the directions on the King Arthur Gluten Free Babka Filling Recipe, but it’s important to note a few important items.
The it’s strong on the cinnamon
The filling is on the cinnamony side. If you’re not a big fan of cinnamon, reduce the cinnamon or leave it out completely.
It tends to get thick if you don’t use it right away
I made the filling while the dough was rising, and it got way thicker in the interim.

Clumpy Babka Filling. Microwave it or add some boiling water to thin it out.
If this happens the recipe says you can microwave it. I just added around two tablespoons of boiling water and it was perfect.
Using an offset spatula to spread the filling also helped a ton.

Spreading Gluten Free Chocolate Babka filling with an offset spatula makes the spreading easier.
Use mini chocolate chips or chocolate chunks
Going mini helps make the babka rolling easier. However, if you really want to use larger chips/chunks, go for it. You are the Executive Chef in your kitchen.
Finishing the Gluten Free Chocolate Babka
Here are a few things that made the final Gluten Free Chocolate Babka incredible!
Make sure to roll the dough from the short side rather than the long
It’s going to be super tempting to roll the babka like a deli roll. Resist the urge. Rolling on the short side makes more swirls and fits the loaf pan exactly.

Rolling the Gluten Free Chocolate Babka: Make sure to roll from the short end!
Use a really sharp knife to cut the Gluten Free Chocolate Babka dough
This is kind of a critical step. The sharper the knife, the cleaner the cut, creating beautiful swirls in the babka dough. I ended up using my brand new Forge To Table 7-inch Bunka knife. It worked perfectly.
The super secret step to making the Gluten Free Chocolate Babka really shine
When I was here in Israel in August, I passed by the famous Marzipan rugelach store. The store, located on Agripas street right near the Machaneh Yehuda shuk, makes some of the best chocolate rugelach on the planet.
While I was watching them finish off the just baked fresh pans of dozens of chocolate rugelach, I noticed them pulling out a hose!
Yes. A hose.

Marzipan Rugelach…
Then they were spraying the rugelach with a clear liquid. I had to know what it was, so I shamelessly asked. I was a little surprised by the answer.
Sugar water.
Using that same thought process, I made a very thick simple syrup of two parts sugar to one part water, and brushed it on the still warm Gluten Free Chocolate Babkas.
It gave the babkas an incredibly beautiful shine, making them look extra gorgeous!!

Super Shiny Gluten Free Chocolate Babka!
Here’s the recipe for Gluten Free Chocolate Babka
Feel free to personalize this recipe with different fillings. You can also add more chocolate chips or a streusel crumble to the top of the babka before baking.

Gluten Free Chocolate Babka
- Prep Time: 20 minutes
- Cook Time: 55 minutes to 1 hour
- Total Time: 3 hours and 10 minutes
- Yield: 2 Gluten Free Chocolate Babkas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Missing rich, chocolatey babka because gluten is not in the picture? Want a gluten-free babka that everyone will love? Gluten Free Chocolate Babka is indulgent, loaded with chocolate and turns out soft, swirled and stunning – every bit as delicious as the classic gluten loaded babka!
This recipe is based upon the original dough recipe from patissereat.com and the filling recipe from King Arthur. Special thanks to my dear friend Margo S. (Kosher Me & Gluten Free) for guiding me on this recipe.
Ingredients
For the Dough
- 10g (3.2 teaspoons) dry yeast
- 80g (2/3 cup) granulated sugar, divided
- 200ml warm water
- 500g bag blue Molino flour
- 200ml plant based milk
- 1 tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- 6 1/2 tablespoons margarine (room temperature)
For the Filling
- 99g (1/2 cup) granulated sugar
- 1/2 teaspoon cinnamon
- 28g (1/3 cup) unsweetened cocoa
- 57g (4 tablespoons) margarine, melted
- 89g (1/2 cup) mini chocolate chips or finely chopped semisweet chocolate
- 2 tablespoons boiling water, optional
To Finish
- 1 large egg, beaten with 1 tablespoon water
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
For the Dough
- In a small bowl, whisk together the yeast and 1/4 cup of the sugar. Whisk in the water, and allow the yeast to foam.
- In a large electric mixer mixing bowl combine the flour, the remaining sugar, milk, vanilla and yeast mixture. Mix, using a bread hook or paddle attachment, until just combined.
- Add the eggs and mix until incorporated, scraping down the sides of the bowl, then add the salt and margarine.
- Mix the dough for around 8-10 minutes, occasionally scraping down the sides of the bowl.
- Transfer to a greased bowl and cover with plastic. Let rise in a warm spot for 30 minutes, until doubled in size.
For the Filling
- In a medium bowl combine the sugar, cinnamon and cocoa. Whisk in the melted margarine until smooth.
- Set aside until ready to spread on the babka dough. If the filling thickens, add the two tablespoons of boiling water just before spreading on the dough.
To Finish
- Grease two 8 1/2″ x 4 1/2″ loaf pans. Set aside.
- Divide the dough in to two even pieces working with one piece at a time. Each piece will become one Gluten Free Chocolate Babka loaf. Return one piece to the greased bowl and cover with plastic until ready to use.
- Sprinkle a little flour on the surface of a rolling mat or board. Roll the dough into an 8″x 16″ rectangle.
- Using a small offset spatula or back of a spoon, spread the chocolate filling evenly over the dough leaving a 1″ border bare on every side.
- Evenly sprinkle the chocolate chips over the surface.
- Starting on the short side, roll the dough gently into an 8″ to 9″ log, then pinch the seam and ends closed to seal the filling inside.
- Use a serrated knife, sharp chef’s knife or kitchen scissors to cut the log in half lengthwise to make two pieces of dough, each about 9″ long.
- With the exposed filling side up, gently twist the two pieces together, tucking the ends underneath. Place the log into the prepared loaf pan.
- Repeat with the remaining piece of dough.
- Brush loaves with egg wash (reserve any excess), cover and allow them to rise for 30 to 45 minutes, or until the loaf is puffy and has risen.
- While your dough is rising, preheat your oven to 350°F.
- Before baking, brush the Gluten Free Chocolate Babkas with the egg wash once more.
- Bake the babkas for 30 minutes, then tent with foil and continue baking for 25 to 30 minutes, or until the babkas are a deep golden brown.
- You can ensure the loaves are baked through, insert a digital thermometer into the center of the loaves. It should register at least 190°F when done.
- Remove the babkas from the oven and immediately loosen the edges with a heatproof or offset spatula, or table knife. Let the babkas cool in the pan for 10 minutes.
- While the babkas are cooling, whisk together the sugar and water in a small saucepan. Over medium heat, cook until all the sugar is completely dissolved and the mixture starts to thicken, around 5 minutes. Do not let the sugar caramelize.
- Brush the sugar syrup over the cooling babkas until the tops are completely coated.
- Remove the Gluten Free Chocolate Babkas from the pans, slice and serve at room temperature.
Equipment

4P Modern Knife Set by Hast – Use code KED15 for 15% off
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7″ Bunka Chef Knife – Forge To Table CODE: KOSHEREVERYDAY for 10% off
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7P Minimalist Knife Set by Hast – Use code KED15 for 15% off
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8×4 Bread Loaf Pan Aichoof Silicone Cake Baking Mold
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Fat Daddio’s Offset Spatula, 4 Inch
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Hast Bread Knife – use code KED15 for 15% off
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HOMEARRAY Stainless Steel Mixing Bowls Set (Set of 6) – Polished Mirror nesting kitchen bowls
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King Arthur Gluten Free Bread Flour
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KitchenAid KITCH K45SSOB Mixer 4.5, 250watts, Onyx Black
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KitchenCraft Large Wooden Pastry Board with Markings
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Konhard Stainless Steel Hand Whisk 6-inch
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OXO 3 Piece Angled Measuring Cup Set
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Pereg Gourmet Ground Cinnamon – KP
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Wilton Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
Buy Now →Notes
If you’re not a huge cinnamon fan, reduce the cinnamon or remove it completely from the recipe.
Babkas can be stored at room temperature, well wrapped, for up to 2 days. Freeze for longer storage.
You can use you favorite fillings or toppings on these Gluten Free Chocolate Babkas. If you like you can sprinkle additional chocolate chips or streusel topping on as well.
Nutrition
- Serving Size: 1 Gluten Free Chocolate Babka Loaf
- Calories: 1666
- Sugar: 172.7 g
- Sodium: 1400.9 mg
- Fat: 74.3 g
- Saturated Fat: 31.9 g
- Carbohydrates: 236.2 g
- Fiber: 11.5 g
- Protein: 25.4 g
- Cholesterol: 279 mg
More Captivating Cakes and Desserts… All Gluten Free!!!
CHECK OUT THE KOSHER EVERYDAY AMAZON INFLUENCER STOREFRONT!
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You can find the Table Concept Cake Stand, Footed Cake Stand on the Decorative Serving and Kitchen items section of my Amazon Influencer Shop!
You can find awesome Decorative Serving and Kitchen Items right here…. or just click the image.
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