Take bread further with this wholemeal, savoury Gluten Free Pesto Babka recipe… Deliciously soft of crumb and swirled through with Pesto… With or without oats or corn. (Optional dairy free recipe)
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Taking gluten free bread one stage further – Gluten Free Pesto Babka
Having managed to ‘master’ gluten free wholemeal bread, this Gluten Free Pesto Babka takes the recipe one stage further. Using the gluten free shapable dough from my Artisan Rolls, I have made a couple of minor tweaks and given it a Babka test-run. Actually, I’ve now made Pesto Babka several times… The photos shared here are from a variety of batches to put the dough through its paces.
I’ll be honest… It’s not been the easiest of bakes to get perfect… And on occasion, I’ve either slightly over or under-proved the dough. But even when I’ve messed up the proving, the resulting bread has still been good with a tender crumb, springy bread texture and bags of flavour both from the wholemeal bread and the pesto swirled through. And it’s remained soft for several days… Perfect as bread and also as toast.
What is Babka?
For anyone not familiar with Babka, it has a long history. It originated in the East European Jewish communities (particularly Poland) in the early 19th Century. Indeed, it was originally created using extra Challah dough which was rolled with jam or spices. The now popular ‘Chocolate Babka’ was not made, not least because chocolate was unavailable… And it is thought that the chocolate Babka was a later mid-20th Century development within the American communities.
Babka is usually a sweet braided yeasted bread… often (though not always) enriched with butter. It is rolled and then braided before being baked. Sometimes a tin is used and sometimes not. But either way, the result is a bread that is shot through with swirls of colour and flavour… Both pretty and delicious.
Although originally a sweet bread, in more recent years it has morphed towards a whole array of savoury Babkas. Indeed, it is so versatile towards being rolled with pretty much any ‘spreadable’ and ‘sprinkleable’ filling, that the options seem almost infinite.
Pesto – A good place to start with a gluten free Savoury Babka
As Babka was a new adventure in my baking repertoire, I decided to start with a filling that I considered would be relatively ‘safe’ for rolling. As I had already used my shapable dough with pesto when developing my Pesto Rolls and also with cheese for my Wild Garlic and Cheese Bread, pesto (with or without extra cheese) seemed a good place to start.
I have tested my Gluten Free Pesto Babka with jars of Red Pesto (made with sundried tomato), standard Green Pesto (basil and parmesan) and also homemade Wild Garlic Pesto. I have also added extra grated cheese to one or two loaves. All options are delicious. However, I’ve learned a few things along the way…
Preparing Pesto for Babka
When using pesto (particularly the jarred variety) I recommend it is drained before spreading on the dough. The amount of oil in the jar is fairly significant and can alter the result, with the loaf being a little heavier and greasy. I don’t know whether this would be the same for all doughs, but certainly for my gluten free wholemeal Babka dough, it made a difference.
Even better make your own Pesto using my easy homemade Classic Basil Pesto Recipe. It is less oily and way more flavoursome than anything found in a jar. And works perfectly in this Babka.
A good TIP though… When draining the pesto, save the oil. It is FULL of flavour and is perfect to use in the dough itself (in place of standard sunflower oil either in whole or part) offering a richness of flavour throughout.
And if you don’t fancy using it for the loaf, simply keep it in a jar and use as seasoned oil for frying up mushrooms, potatoes or anything else you feel would pair well.
Can I make Gluten Free Pesto Babka with any wheat-free dough?
The honest answer is that I simply don’t know. I have only tested Pesto Babka with my own gluten free shapable dough. Sadly, most gluten free bread dough is a paste or batter which would be impossible to use for Babka. The beauty of the Gluten Free Alchemist artisan dough is that it is both kneadable and rollable, holding its shape well both as dough and when baked. And that makes it perfect for making Gluten Free Pesto Babka.
Does the flour blend matter when making Gluten Free Savoury Babka?
Without a doubt yes. The gluten free flour blend that is used to make savoury Babka is not a standard commercial blend. In order to ensure a dough that bakes and (importantly) stays fresh and springy; AND that is kneadable, rollable and shapable, the flour blend has been carefully balanced between starchy, protein and structural flours. The added milled flax and psyllium is not just there for nutrition either… It brings longevity and a delicious bread texture to each and every loaf.
With that in mind, this is a bread that requires mixing your own flour blend, using the flours outlined in the ingredients. I have offered a version with oats and also without oats (for those who are oat-intolerant or live in Australia/New Zealand). The oat free recipe is also corn free.
What type of yeast is used for this gluten free Pesto Babka recipe?
The dough used for my Gluten Free Pesto Babka requires just one proofing. And this means the bread is a relatively speedy bake. It uses an Instant yeast. Instant yeast does not require activating before adding to the bowl as it will get to work as soon as the conditions of moisture, warmth and something to feed off are available.
It is nonetheless important to be sure your yeast is both in date and not old (ie. opened a long time ago). Out of date, old yeast will be less likely to work and the bread won’t rise.
Tips for making Gluten Free Alchemist shaped bread dough
As I have written about this in detail previously, I ask that you read the Recipe Tips as outlined in my Artisan Bread Rolls Recipe. This covers everything you need to know about making the dough… And includes photographs from key stages of the process as a visual guide.
How to roll and twist the dough to make a Babka
I’m sure there are various ways to roll and shape dough for a Babka, but the following photographs are a guide to how I did it.
Once you have a dough that has been well kneaded and is smooth and pliable, it needs to be rolled out into a large rectangle. It helps to lightly oil the rolling pin and also rub a fine coating of oil on the baking paper to be certain the dough won’t stick. I usually use about two-thirds of the full dough quantity for either a two pound, or 2 x one pound loaves. The rest I make into some basic bread rolls. But how much you choose to use, will probably depend on the size and shape of your tin and a little experimentation.
Once the dough is rolled flat, spread a thin layer of pesto all over… leaving one shorter edge clear by 2 to 3 cm to stick and seal.
With the help of the baking paper, carefully roll the dough into a tight swiss roll shape, from one of the short ends to the other. And then trim the ends for neatness (optional). Bake the ‘trimmed ends’ as separate rolls.
Using a very sharp, lightly oiled knife, carefully slice the roll through the middle of the whole length. Then very carefully ‘twist’ the two lengths together by folding each side over the other from top to bottom.
If you are making a two-pound loaf, carefully lift the dough twist into the tin, squishing as necessary to make it fit. A fish slice may be helpful to support the lift if it seems slippy.
To make two one-pound loaves, cut the length of the twist in half and transfer each half to a one-pound tin.
Sprinkle with cheese (optional) before setting to proof in a warm place for 45 minutes to an hour.
Can I make Gluten Free Pesto Babka dairy free?
Yes… Absolutely! The bread dough only requires a straight sub of normal milk powder (or milk) for a dairy free alternative… And be sure to use Vegan Pesto too! Sacla have a fabulous range… With Basil Pesto and Tomato Pesto and even Chilli Pesto.
Key equipment needed to make this gluten free Babka recipe
It is likely that you have most of the equipment needed for making Gluten Free Pesto Babka already in the kitchen. But in addition to an oven, here’s a list of some of the key equipment I have in my kitchen that makes shaped gluten free bread a cinch.
The bread tin
- The Bread Baking Tins you use for making gluten free bread should be carefully chosen. Because gluten free bread lacks the gluten to give it structure, it is more prone to ‘collapse’. Choosing the right tin will help support the dough as it rises and bakes.
Gluten Free Alchemist shapable bread dough has better structure than most gluten free bread batters. However, for Babka, it still benefits from some extra support. So, I always use my trusty Masterclass non-stick Box-Sided carbon steel tins. I bake most of my loaves in Masterclass 1 pound tins, mainly because it means I can freeze one. But the smaller size also appears to help the rise.
Having said that, I have also tested my Gluten Free Pesto Babka using the Masterclass 2 pound tin with success.
Kitchen Scales
- Accurate Kitchen Scales are essential in gluten free bread making. Andgiven the need to measure a couple of very small weights (for the salt, bicarbonate of soda and yeast), I recommend using a set of dual platform scales that allow for both large and micro weighing. The investment will more than pay for itself with good quality food. The ones linked are the ones I use.
The mixer
- Although you can make Gluten Free Alchemist wholemeal Babka using a firm spoon, the dough is not like most other gluten free bread doughs you might have tried. It is thick… Really thick! But it has to go through a ‘batter’ stage before it hydrates enough to knead. And that means that while you can mix at stage one using a wooden spoon, it is really hard work once it stiffens. For that reason, I thoroughly recommend using a mixer with a dough hook.
It may be that you choose to use a stand mixer (I have a Kitchen Aid which I love). But to be honest a robust hand mixer with a good power rating will suffice. Sadly, Kenwood don’t make my old K-Mix anymore, but this Kenwood 450W hand mixer with dough hooks, is the current equivalent.
The other stuff
- You’ll need some good non-stick baking parchment both to line the base of the bread tin(s) and to roll out the dough. Don’t skimp here… The last thing you want or need is to find the dough has stuck to the paper when you are trying to roll it topped with pesto. I 100% trust Lakeland Baking Parchment. I have used it for years and it has never let me down yet…
- A firm spatula with a good sharp ‘scrape’ is really helpful both for scraping down the sides of the bowl and scraping out the dough ready for kneading. I’ve been using a Kenwood Spatula since I lived at home as a child… And still haven’t found anything that comes close!
- A set of mixing bowls – If you don’t have any, invest in a good set with non-slip bases and lids for versatility.
- Some food-safe vinyl close-fitting gloves – They aren’t essential, but will make kneading and handling the dough so much easier. I use them for everything from shaping bread, to rolling cookie dough and energy balls. Sainsbury’s usually have them (the only UK supermarket I’ve found that does). And failing that, I get them from Amazon.
- A small fine-mesh sieve for draining the oil from the pesto.
- And a super-sharp knife for cutting the dough cleanly.
Ready to make Gluten Free Pesto Babka?
I hope that covers all the questions you might ask. If not, feel free to contact me direct and I will do my best to help.
If you try my Gluten Free Pesto Babka recipe, I’d love to hear about it. Leave a comment, or tag me on social media. I’m out there on Facebook, Instagram, Pinterest and Twitter. (#glutenfreealchemist)
And if you’re looking for other fantastic gluten free bread recipes that actually taste like bread… Check out our dedicated Gluten Free Bread Index for inspiration and recipes.
As always, thank you for visiting Gluten Free Alchemist… and enjoy
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Why not make your own Pesto for this recipe with my Easy Homemade Classic Basil Pesto Recipe?
Gluten Free Pesto Babka (wholemeal) – No Oat No Corn – Recipe 1
Key equipment
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- fine mesh sieve
- spoon
- vinyl gloves (to make handling dough easier)
- sharp knife
- Oven
- oven-proof dish
Ingredients
Dry Ingredients
- 100 g sorghum flour
- 100 g teff flour (I use white teff flour)
- 160 g tapioca starch
- 40 g buckwheat flour
- 40 g potato starch
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind into a powder in a blender
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs At Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or 1½ tbsp sunflower oil + 1½ tbsp melted butter or use the oil drained from the pesto in whole or part.
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
To dust the tin(s)
- dab of butter/DF alternative
- 1 tsp gluten free flour (brown rice/sorghum/buckwheat)
To fill and flavour
- 170 g pesto of choice (dairy free as required) Drained (keep the oil for use in the bread or for cooking)
- olive oil to oil hands
- 1 egg + a little milk for egg wash
- 30 g cheese to sprinkle on top (optional). DF if needed.
Instructions
Drain the Pesto in advance
- If using Pesto from a jar, leave to drain gently through a fine mesh sieve into a small bowl.
- Save the oil to use either in the bread or to cook with later.
- Set the drained pesto aside.
Prepare the bread tins
- Rub the inside of the bread tin(s) with butter and base-line with baking paper (cut to size).
- Drop a teaspoon of gluten free flour (brown rice/sorghum/buckwheat) into the tin and gently shake round the tin to dust the oiled sides.
- Tip out the excess flour and set aside.
To make the gluten free dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
- Base-line the bread tin(s) with good non-stick baking paper.
- In a large bowl, lightly whisk together the eggs, oil/melted butter, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge.
Shaping the dough into rolls
- Lay a large piece of non-stick baking paper on the counter-top to work on.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a drop of olive oil.
- Lightly oil the surface of the baking paper too, by rubbing it with oiled hands.
- Pull off about two-thirds of the rough-looking dough and gently work it into a smooth piece with your hands. (see photo in main blog post)
- Place it on the baking paper and flatten slightly into a rough rectangle shape with hands.
- Lightly oil a rolling pin and then roll the dough out to a large rectangle about 35 cm x 25 cm. If necessary, re-oil the pin if it starts to stick. (see photo in main blog post)
- Spread the rectangle with the drained Pesto using the back of a spoon, leaving a bare edge of 2 to 3 cm at one short end. (see photo in main blog post)
- If not already in place, turn the dough so that the bare edge is closest to you.
- With the help of the baking paper, carefully roll the dough in on itself from the far end, so that you have a tightish Pesto-filled dough 'swiss roll' shape. (see photo in main blog post)
- Gently push the bare edge into the roll to seal.
- Trim the two ends (optional) and set the trimmings on a lined baking sheet to bake as rolls.
- Using a very sharp knife that has been lightly oiled, cut the dough roll lengthways from top to bottom. (see photo in main blog post)
- Carefully and gently cross the two dough strips over each other and then cross again, until you have a twisted striped dough. (see photo in main blog post)
- If making a single two-pound loaf, carefully lift and transfer the twisted dough to the prepared baking tin (you may need the support of a fish slice/spatula to help). If making two one-pound loaves, cut the dough twist in half and place each half in prepared one-pound tins.
- Lightly drape a piece of clingfilm over the top of the tins and place in a warm place to prove for about 45 minutes to an hour (dependent on room temperature), until the dough is nearly double in size.
- Meanwhile, take the remaining dough and shape into a few rolls using oiled hands.
- Place the dough rolls onto a lined baking sheet and set aside to prove until almost double in size.
Egg-wash and decoration
- While the dough is proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the Babka dough and rolls with egg-wash and sprinkle with a little cheese (optional).
Bake the bread
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough loaves and rolls into the oven.
- Bake the rolls for between 14 and 18 minutes (approx) at 190 C… (they will be golden brown when done and hollow-sounding when tapped). Remove quickly from the oven, leaving the loaves baking.
- After about 18 to 20 minutes, turn the oven down to 180 C/350 F/Gas 4, and continue to bake the Babka for a further 15 to 20 minutes (possibly a little longer for a two pound loaf). until well risen, firm , crusty on the surface and a skewer inserted comes out clean.
- Remove the loaves from the oven and gently tip out of the tin, but then return to the hot oven for a further 3 to 5 minutes to allow the surface to become crusty.
- Cool on a wire rack.
- Can be eaten warm or cold.
- Store in an airtight bag at a coolish room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Pesto Babka (wholemeal) -With Oat Flour Recipe 2
Key equipment
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- fine mesh sieve
- spoon
- vinyl gloves (to make handling dough easier)
- sharp knife
- Oven
- oven-proof dish
Ingredients
Dry Ingredients
- 250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios
- 60 g tapioca starch (additional to above)
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind into a powder in a blender
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs at Room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or 1½ tbsp sunflower oil + 1½ tbsp melted butter or use the oil drained from the pesto in whole or part.
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
To dust the tin(s)
- dab of butter/DF alternative
- 1 tsp gluten free flour (brown rice/sorghum/buckwheat)
To fill and flavour
- 170 g pesto of choice (dairy free as required) Drained (keep the oil for use in the bread or for cooking)
- olive oil to oil hands
- 1 egg + a little milk for egg wash
- 30 g cheese to sprinkle on top (optional). DF if needed.
Instructions
Drain the Pesto in advance
- If using Pesto from a jar, leave to drain gently through a fine mesh sieve into a small bowl.
- Save the oil to use either in the bread or to cook with later.
- Set the drained pesto aside.
Prepare the bread tins
- Rub the inside of the bread tin(s) with butter and base-line with baking paper (cut to size).
- Drop a teaspoon of gluten free flour (brown rice/sorghum/buckwheat) into the tin and gently shake round the tin to dust the oiled sides.
- Tip out the excess flour and set aside.
To make the gluten free dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
- Base-line the bread tin(s) with good non-stick baking paper.
- In a large bowl, lightly whisk together the eggs, oil/melted butter, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge.
Shaping the dough into rolls
- Lay a large piece of non-stick baking paper on the counter-top to work on.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a drop of olive oil.
- Lightly oil the surface of the baking paper too, by rubbing it with oiled hands.
- Pull off about two-thirds of the rough-looking dough and gently work it into a smooth piece with your hands. (see photo in main blog post)
- Place it on the baking paper and flatten slightly into a rough rectangle shape with hands.
- Lightly oil a rolling pin and then roll the dough out to a large rectangle about 35 cm x 25 cm. If necessary, re-oil the pin if it starts to stick. (see photo in main blog post)
- Spread the rectangle with the drained Pesto using the back of a spoon, leaving a bare edge of 2 to 3 cm at one short end. (see photo in main blog post)
- If not already in place, turn the dough so that the bare edge is closest to you.
- With the help of the baking paper, carefully roll the dough in on itself from the far end, so that you have a tightish Pesto-filled dough 'swiss roll' shape. (see photo in main blog post)
- Gently push the bare edge into the roll to seal.
- Trim the two ends (optional) and set the trimmings on a lined baking sheet to bake as rolls.
- Using a very sharp knife that has been lightly oiled, cut the dough roll lengthways from top to bottom. (see photo in main blog post)
- Carefully and gently cross the two dough strips over each other and then cross again, until you have a twisted striped dough. (see photo in main blog post)
- If making a single two-pound loaf, carefully lift and transfer the twisted dough to the prepared baking tin (you may need the support of a fish slice/spatula to help). If making two one-pound loaves, cut the dough twist in half and place each half in prepared one-pound tins.
- Lightly drape a piece of clingfilm over the top of the tins and place in a warm place to prove for about 45 minutes to an hour (dependent on room temperature), until the dough is nearly double in size.
- Meanwhile, take the remaining dough and shape into a few rolls using oiled hands.
- Place the dough rolls onto a lined baking sheet and set aside to prove until almost double in size.
Egg-wash and decoration
- While the dough is proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the Babka dough and rolls with egg-wash and sprinkle with a little cheese (optional).
Bake the bread
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough loaves and rolls into the oven.
- Bake the rolls for between 14 and 18 minutes (approx) at 190 C… (they will be golden brown when done and hollow-sounding when tapped). Remove quickly from the oven, leaving the loaves baking.
- After about 18 to 20 minutes, turn the oven down to 180 C/350 F/Gas 4, and continue to bake the Babka for a further 15 to 20 minutes (possibly a little longer for a two pound loaf). until well risen, firm , crusty on the surface and a skewer inserted comes out clean.
- Remove the loaves from the oven and gently tip out of the tin, but then return to the hot oven for a further 3 to 5 minutes to allow the surface to become crusty.
- Cool on a wire rack.
- Can be eaten warm or cold.
- Store in an airtight bag at a coolish room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Pesto Babka shared with
- Fiesta Friday #384 with Angie
Kate,
Another winner for sure! Now, I am terribly hooked to sweet Challah. Any hints if I wanted to turn this into a sweet one? With sugar pellets atop? Maybe even adding hazelnut cocoa butter (Nutella) for a babka chocolate version??? Possibilities, oh the possibilities… :)))
Cheers!
Larissa
Thank you Larissa. That’s so kind of you.
But yes… The possibilities are endless. It should work fine with a ‘Nutella’ swirl… But I have yet to try it. And yes… topping with sugar pellets should be good too!
I actually wonder (and really need to try myself) whether the base dough for my hot cross buns would hold as a larger loaf… It’s milder in flavour and lighter too… As soon as I work it out, I’ll share xx
Hi Larissa I am desperate to make a plaited cholla have you made one and if so please could you share the recipe?
Hi Marilyn
Thanks for the contact. At this time, Cholla is not a recipe that I have tried. I will add it to the list, but not sure when I will get there.
Apologies
Kate x
What a corker of a recipe! Love the pesto swirl and another GF triumph from you.
Thanks Janice. Yes… Definitely another recipe I’m proud of xx
Once again, two jaw dropping bread recipes. I’m always drooling at the Babka when they make it on GBBO so it’s wonderful to know this can be make perfectly but be gluten free too! #FiestaFriday
Thanks Rebecca. This one feels like a huge achievement… So I’m very happy with the result. x
I love the historical information on a beautiful loaf! Thanks for sharing at the What’s for Dinner party! Have a great week.
Thanks Helen. You’re welcome. This one was a huge achievement xx