Are you craving a decadent treat that's also surprisingly easy to make? Look no further than this delightful gluten-free babka recipe! This stunning swirl bread is perfect for brunch, dessert, or a special occasion. Forget the complicated recipes you've seen before – this version is surprisingly simple, even for beginners, and delivers incredible flavor and texture, proving that healthy and delicious can coexist beautifully. This is the best recipe for a homemade, gluten-free babka you’ll ever try!
Ingredients:
For the Dough:
- 2 cups gluten-free all-purpose flour blend (ensure it's a good quality blend for baking)
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- ¼ cup warm milk (105-115°F)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
Instructions:
Get Started:
- In a large bowl, combine the gluten-free flour, sugar, and salt. Make a well in the center.
- In a small bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
Make the Dough:
- Add the yeast mixture, melted butter, egg, and vanilla extract to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Knead the dough for 5-7 minutes, either by hand on a lightly floured surface or with the dough hook. The dough should be slightly sticky but not overly so. If it's too sticky, add a tablespoon of flour at a time until it comes together.
Prepare the Filling:
- In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the cinnamon.
Assemble the Babka:
- On a lightly floured surface, roll out the dough into a 12x18-inch rectangle.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Tightly roll the dough up from the long side into a log.
- Using a sharp knife, cut the log in half lengthwise.
- Gently twist the two halves together and place them in a greased 9x5 inch loaf pan.
Bake and Glaze:
- Cover the loaf pan with plastic wrap and let the babka rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the babka is still warm, prepare the glaze by whisking together the powdered sugar and milk (or lemon juice) until smooth. Drizzle over the cooled babka.
Tips for the Best Gluten-Free Babka:
- Use a high-quality gluten-free flour blend. This will ensure the best texture and rise.
- Don't overmix the dough. Overmixing can lead to a tough babka.
- Let the dough rise properly. This is crucial for a light and airy babka.
- Don't be afraid to experiment with different fillings. Chocolate chips, nuts, or dried fruits would all be delicious additions.
Variations:
- Chocolate Babka: Add ½ cup of chocolate chips to the cinnamon-sugar filling.
- Nutty Babka: Add ½ cup of chopped walnuts or pecans to the cinnamon-sugar filling.
- Fruit Babka: Add ½ cup of chopped dried cranberries, raisins, or cherries to the cinnamon-sugar filling.
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Fat: 18-20g
- Carbohydrates: 45-50g
- Protein: 5-6g
This gluten-free babka recipe is a guaranteed crowd-pleaser. Enjoy the delicious aroma and the satisfaction of creating this beautiful and tasty treat from scratch. It’s a perfect example of how easy and enjoyable homemade cooking can be, resulting in a delicious dish perfect for sharing. Happy baking!