I didn't imagine it would be an easy feat to replicate a gluten free version of the buttery moist babka dough. I took Chompie's secret recipe and used my Blends by Orly "Manhattan" flour blend in place of wheat flour. I adjusted the proportions of some of the ingredients to achieve the dough consistency that I desired. I filled the dough with a thick layer dark chocolate marble and a layer of gluten free cake crumbs. The dough held together unexpectedly well, especially when I rolled it up on a floured (white rice flour) work surface.
After I let the dough proof for an hour, I eggwashed it and covered the outside with more gluten free cake crumbs and chocolate chips. I baked it at 350 for about 25 min, until the tops were golden brown and the inside was soft, gooey, and moist.
Every good chef must taste his/her own finished products, especially after the first trial. Usually, I can take a bite or two to get a sense of what needs to be altered the following trial. When I took a bite of the first trial babka, there was no turning back! It was like an explosion went off in my taste buds. I consumed the entire babka in a flash- I was in disbelief about how magnificent it was and was desperate to go home and bring it to my husband.
My husband was guilty of eating an entire babka as well. My father-in-law, who created the original Chompie's babka recipe, exclaimed that my babka was even better than his. We new that this gluten free babka would need to be an addition to the Orly the Baker/Chompies gluten-free line asap!