Gluten Free & Vegan Chocolate Babka Bread

I CRACKED THE CODE! I can make bread that doesn’t taste gluten free. At all.

You know how gluten free bread tends to have the best texture when its warm or toasted and then gets kind of weird when it cools down? I figured out how to completely get around that! This bread is legit at every temperature. SO soft, So tender, just heavenly. I cant believe it’s real. It tastes like magic in a pan. You could serve this to literally anyone- in a coffee shop even and no one would think to question if it was made with different ingredients. We had a hard time not eating the whole thing in 2 days.

Despite how the pictures look it’s not overwhelmingly sweet. It’s JUST RIGHT. Especially if you opt for dairy free/vegan dark chocolate for the filling.

Babka bread is never light and fluffy- the fillings weigh it down. But as you can see in the photos this bread is NOT a brick. It still has nice pockets of air. Which is pretty amazing considering that I didn’t use eggs!

Feel free to experiment with the filling- here are some other flavors I have seen: White chocolate cranberry, Chocolate Walnut, Cinnamon, Chocolate raspberry, Poppyseed, Black Sesame Seed & Nutella.

No matter what flavor you do- this is a must make recipe for the holiday season!! Its just so indescribably good. It’s worth the extra effort.

If you have never made babka or its been awhile- I do recommend watching a quick youtube video on how to cut and fold it. I’m using the classic technique here. The only difference is that I am NOT lifting the folded bread up off of the parchment into the pan. It is way too fragile for that. Instead I cut the parchment down so that its the right size for me to lift it up (holding the finished twisted bread) to go right into the pan.

IF you are a Club Angell plus member and would like me to film a class for this recipe- please leave a comment below! I would be happy to do that if there is interest for it.

SUPPLIES & INGREDIENTS

Loaf Pan: I have the Williams Sonoma nonstick gold touch 1 1/2 lb loaf pan. The dimensions are 10x5. This pan is on the large side - a standard bread pan typically holds 1 lb. You don’t have to use a pan as large as mine- your bread will just be taller and a little narrower than mine. I do recommend measuring the length of your chosen pan and adding about 3-4 inches in length to that number and then using that as your width when you press the dough out before adding the filling. So for example- my pan is 10 inches long. So I made sure my dough was 13- 14 inches when I pressed it out into a rectangle. If you pan is 8 inches long then you would press your dough out to 11-12 inches wide. This will help ensure that your loaf fits properly into the pan you are using.

I found this loaf pan on amazon and its the same size as mine (& a better price) https://amzn.to/39C2cIr

Oven thermometer https://amzn.to/3zmTfgu

(My favorite scale) Escali baking scale. https://amzn.to/3Ex0DcM

INGREDIENTS

Most of the ingredients you will be familiar with. I wanted to link to some of the ones that might be harder to find. It’s important that NO substitutions are to be made.

King Arthur Measure for Measure Flour https://amzn.to/3hJQpMl

Potato starch https://amzn.to/2Z8JZ37 (most grocery stores carry this and for a better price)

Judee’s Expandex (This i have only seen on amazon) https://amzn.to/3hLIs9I . This flour is VERY important to this recipe. Its a non gmo modified form of tapioca starch- however it works nothing like tapioca starch.

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Double acting baking powder https://amzn.to/3CfkOtY (Bob’s red mill double acting baking powder is also a good choice.

Yeast: https://amzn.to/39dvFIt (This is available in most grocery stores from various brands).

Xanthan Gum: I usually just stick with bobs red mill. Guar gum works in the same amount as well.

Aquafaba: The liquid from the can of garbanzo beans.

Mild flavored oil: I would use Avocado, Vegetable or Canola. Technically melted butter, ghee or coconut oil would work too- but they cant be hot or they could kill the yeast. I prefer an oil that doesn’t require any melting for maximum rise and fluffiness.

Heavy Cream: Silks Dairy Free Heavy cream is AMAZING!! It is popping up at more stores- if you can find it stock up!! If you cant find it- melted coconut cream works too! (So far I have seen it at Whole Foods, Walmart & Fresh Thyme Market. Silk also has an unsweetened half & half that is a solid product too!

Condensed Sweetened coconut milk https://amzn.to/2Xsphds

Whole Foods sells a condensed oat milk form as well- in larger smaller cans. Check there first as you’ll save some money! If you are not dairy free regular sweetened condensed milk can be used. You only need 4-5 ounces so a small can is all you need.

You will also need a spray oil- ANY kind is fine. Parchment Paper , a SHARP knife to cut the bread & a measuring stick or tape.

• This dough is stickier, softer and thinner than traditional cinnamon roll dough. DO NOT assume that it cant be right because its different than dough you have worked with before and start adding flour. Trust the process. As long as you have used my gram measurements and the correct ingredients you are golden.

• Using a can of condensed sweetened milk is optional but it is AMAZING. The idea came to me thanks to a instagram friend named Teresa. I found at Whole Foods an oat milk and coconut milk version. They are both great. You really only need about 4-5 ounces total. Typically I can the milk is pretty thick- too thick to drizzle. So I pour it in a small bowl and microwave it for 30 seconds or so until its a thinner texture. It has two jobs- it keeps the cinnamon rolls moist allowing them to get nice and big & when it cooks in the pan with the butter and oil spilling a little bit out of the rolls it turns into caramel!

• If you are not using the condensed milk- opt for a heavy cream or heavy cream sub like full fat coconut milk or cream. Heck you could even use a dairy free coffee creamer. If you go this route the rolls need to be brushed before they rise AND before they bake - every side. Gluten free dough needs all the moisture to rise. SO give it moisture we will.

• DON’T try to make these sugar free. They are meant to be indulgent - keep them that way.

• If you want to make a glaze for the top- go for it. It’s optional. I’m not including a recipe for that because its easy peasy. I made a bourbon glaze in my class & it really took these buns to the next level.

• The temperature for your milk should be luke warm. If it’s hot it will kill the yeast, if its cold you wont be able to tell if it is alive and will work in the bread for you.

• I recommend investing in a little $10 oven thermometer that hangs on the rack so that you can make sure your temperature is what it is supposed to be. Oven temp can make or break how bread recipes turn out.

Gluten Free /Vegan Chocolate Babka Bread

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Yield: 1 loaf of bread

Author: Brittany Angell

Prep time: 35 MinCook time: 40 MinInactive time: 50 MinTotal time: 2 H & 5 M

Ingredients

Bread Dough

• 225 g Aquafaba (this is the starchy liquid from a can of garbanzo beans! this amount should be about what you get from all the liquid in one can.)
• 296 grams King Arthur Gluten Free Measure for Measure Flour.
• 99 g Potato Starch
• 75 g Expandex
• 116 g Organic Granulated Cane Sugar
• 86g Mild Flavored Oil
• 5 Tsp Double Acting Baking Powder
• 1 Tbsp Xanthan or Guar Gum
• 1 Tsp salt
• 3 Ounces of Dairy Free Condensed Sweetened Coconut milk (theres an oat milk brand too!) or you may use regular condensed sweetened milk. OR 3-4 ounces of heavy cream (vegan or regular)
• Parchment Paper 
• Spray Oil 
• Additional  potato starch for working with the dough

Yeast mixture

• 86g Heavy Cream or Dairy Free Heavy Cream Sub (I used silks dairy free heavy cream)
• 1 Tbsp Quick rise/Fast acting Yeast
• 1 Tbsp Organic Granulated Cane Sugar 

Chocolate Filling

• 8 ounces Dairy Free/ Vegan Semi sweet or dark Chocolate chips (or regular chocolate chips)
• 1 Stick (8 tbsp) Salted Butter ( or dairy free/ vegan butter)
• 1/4 Cup Heavy Cream or Dairy Free Cream sub (I used silks dairy free heavy cream)
• 6 Tbsp Powdered Sugar 

Instructions

1. Preheat oven to 200 degrees. The oven will be used to proof the dough before baking.
2. Make the chocolate filling first: Place the chocolate, cream & butter into a microwave safe bowl and microwave for 40-60 seconds until the butter has melted. (DO NOT use frozen butter. it will take too long to melt and the chocolate will burn in the process). Whisk together until the chocolate is fully melted and smooth. Whisk in the powdered sugar and set aside to allow it to begin to cool and thicken.
3. Make the yeast mixture : Warm up the heavy cream for 30-40 seconds (at the longest) until its just luke warm. If its hot allow it to cool for 5-10 minutes. Mix in the yeast and sugar and set aside allowing it to bubble and froth.
4. Place the bowl from your mixer on to the baking scale and pour in the correct amount of aquafaba. Beat on high for 1 minute until extremely frothy.
5. Place the bowl over the scale again and Add in the King Arthur flour, potato starch, expandex, cane sugar, oil, baking powder, salt & xanthan gum. Once you see the yeast mixture begin to bubble you know the yeast is alive and therefore ready for use. Pour that into the mixing bowl as well. Mix on low- gradually increasing the speed until you read high. Mix on high 30 seconds.
6. Spray a sheet of parchment heavily with oil. Plop the dough onto the sheet. Liberally spray the dough with oil, and then also spray your hands.
7. Press the dough out evenly into a rectangle that it is around 13-14 inches wide and 10 inches tall. Making sure no areas are too thin.
8. Make sure your chocolate is a thick spreadable consistence (if not place it in the fridge for a few minutes). Gently spread the chocolate evenly leaving about 1/2 an inch of a boarder without chocolate.
9. Using the parchment as your guide tightly and carefully roll up the dough. Ending seam side down. Sprinkle additional potato starch on all sides of the roll to make it easier to work with. Gently press the ends in a bit to seal them and create a perfectly even log.
10. Using an extremely sharp knife- slice down the center of the roll. (long width wise) so that you end up with two half pieces that are 13-14 inches long. You should be able to see the layers of chocolate after you slice.
11. Gently and carefully twist the pieces 2-3 times. This dough is delicate so don't try to do too much with it. DO NOT lift the dough after twisted on its own- it will fall apart.
12. Take scissors and cut around the parchment to make it smaller so that you can lift the bread (using the parchment into a large bread pan!) The parchment will go right into the pan with the bread and remain in there while it bakes. I used a 10 x 5 inch bread pan (a little smaller will work too!)
13. Tuck in the edges as needed to make the bread look nice! Drizzle (do not brush - this will make the chocolate get messy) the condensed coconut milk or cream all over and down the sides of the bread. Cover it with a towel.
14. Turn the oven off and place the skillet in the warm oven. Leaving the door open a crack for the for 10 minutes. Th close it and give them another 40 minutes inside to continue proofing.
15. After the full 50 minutes- remove it from the oven and place the bread on a warm spot on top of the stove. 
16. Preheat the oven to 375. If you used cream drizzle it on a second time.  When the oven reaches 375- remove the towel and the bread on a middle rack. 
17. Bake the bread for 38-40 minutes. I like to cover it with tinfoil after the first twenty minutes for the perfect color on top. 
18. Remove from oven when a fork comes out clean and it is firm to touch.  Allow to cool completely before slicing. (for the cleanest slice stick it in the fridge for 30 minutes).
19. Drizzle on a glaze if you wish. Store at room temperature well covered or in a sealed container for up to 1 week! 

Notes:

For the chocolate filling: It needs to be a THICK spreadable consistency. Otherwise it'll make a big mess and get everywhere when you try to cut and fold the bread! It can go into the fridge for 5-10 minutes if needed to thicken up.

Aquafaba: This is an amazing vegan egg substitute. I chose it for this recipe as it helps offer some lift to the bread! Babka bread is never a light airy bread- its weighed down by the filling- but I found the aquafaba helped lift it as much as possible! Save the beans of course and use them for something else (I will come up with some good bean recipes soon- to offer up some inspiration for you!)

You may use a hand mixer or a stand mixer for this recipe! Either will get the job done- but of course a stand mixer is preferable.

The condensed coconut milk just adds a little extra something to the bread. It makes it goo-ier and I have found it helps the bread rise even more.