Soft, fluffy and filled with a creamy homemade chocolate filling 🤎 These gluten-free babka twists are high in protein, perfectly balanced and taste just like they came from a bakery.

✨ Per 100g:
• 155 calories
• 21g carbs
• 11g protein
• 2.5g fat

🤍 Dough

• 90 g rice flour
• 30 g very fine corn flour
• 20 g cornstarch
• 200 g low-fat quark
• 1 egg (reserve a little of the beaten egg to brush the babka before baking)
• 1 tsp olive oil
• 8–10 g psyllium husk
• 5 g baking powder
• Pinch of salt
• 20 ml milk (only if needed)

🍫 Chocolate Filling

• 100 g quark
• 15 g peanut butter
• 10 g cocoa powder
• 15–20 g honey (or sugar/sweetener)
• ½ tsp vanilla extract
• Pinch of salt
• 10–15 ml milk (optional, for a smoother consistency)

✨ Instructions

1. Mix all the dry ingredients in a large bowl.
2. Add the quark, olive oil and most of the beaten egg, reserving a little for brushing before baking.
3. Knead until you get a soft, slightly sticky dough. If your quark is very thick, add about 20 ml of milk.
4. Let the dough rest for 15 minutes so the psyllium can fully hydrate.
5. Meanwhile, mix all the filling ingredients until smooth. Add a little milk if needed for a Nutella-like consistency.
6. Roll the dough out very thin (about 1.5–2 mm) on a lightly floured surface.
7. Spread the chocolate filling evenly and sprinkle with chopped hazelnuts if desired.
8. Fold the dough, slice it into strips and twist each piece .
9. Place the twists on a parchment-lined baking tray and brush with the reserved beaten egg.
10. Bake at 170°C (340°F) for 25–30 minutes, until beautifully golden.
11. Let them cool for about 10 minutes before enjoying.

✨ Note: This recipe is moderately sweet. If you prefer a sweeter babka, simply add more sugar or your favorite sweetener to the filling.

Outside of being celiac, I also have a condition that makes me unable to eat meat, except for seafood and fish.

I’m trying to find more recipes that I can have. Does anybody know of a good cookbook that is both gluten-free and vegan?

I usually follow Sadia from Pick Up Limes, and then just make her dishes gluten-free. But I do want a cookbook that is both also that I can get different recipes from.

Anyone got some good recommendations?

Gluten free by necessity + plant-based by choice. I really thought being diagnosed with celiac would make my food options nil (and really, outside of my house, they are), but I’ve only been experiencing more foods and cuisines overall than I ever did prior to being plant-based or the diagnosis.

Recommendation is that, if you can, learn to love to cook. I don’t dread eating the same meal five nights a week like I used to. Yeah sometimes I don’t want to cook and so I don’t, but overall it’s a net win … in my opinion of course.

Hey folks! I'm soon to be cooking for a host of people, among which there are both severe peanut/tree nut allergies and a wheat allergy. I'm trying to track down a good 1:1 flour blend that doesn't contain tree nuts. Both Bob's Red Mill and King Arthur's websites say their 1:1 baking flours are either processed on machinery that also processes tree nuts, or straight up contains traces of tree nuts. What are people's experiences with these brands? Are there better alternatives? I'm also going to run anything I want to get by the folks I'm cooking for. For reference, I'm looking to make a pound cake recipe, no yeast baking involved. Thanks in advance for your advice—I'm working towards building an allergen-safe pantry for my friends and I want to do the best that I can :)

Is there a recipe people like where I can make and then freeze bun dough, and later take out a few balls of dough and cook in oven or stovetop or air fryer?

My kids love sandwich buns but they’re expensive at store

My spouce starred a home sourdough bakery this year, and shortly after was diagnosed with Celiac (no causation). We want to start making gluten-free bread to sell, but normal sourdough is our main thing.

I've heard that gluten free bread is easier to make with instant yeast instead of sourdough. What are your thoughts on this? Sourdough is in our business name. Could a yeast version match the quality? We are not woried about inspections, as we live in an area with very few regulations around home-baked goods.

215 calories • 16g protein • 29g carbs • 3.5g fat (per bagel)

These soft gluten-free bagels come together in just one bowl with simple ingredients. Mix everything together, pop them in the oven and enjoy a perfectly balanced breakfast while you get ready for your day 🤍

Makes 2 bagels

Ingredients

• 150 g quark or Greek yogurt
• 1 egg (reserve a little for brushing)
• 50 g buckwheat flour
• 20 g rice flour
• ½ tsp baking powder
• Salt, to taste
• Grated Parmesan
• Seeds of choice
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine the quark, egg, buckwheat flour, rice flour, baking powder and salt.
3. Mix until a soft dough forms.
4. With wet hands, divide the dough into two pieces, shape each into a bagel and make a hole in the center.
5. Brush with the remaining beaten egg.
6. Sprinkle with freshly ground black pepper, seeds and grated Parmesan.
7. Bake for 25–30 minutes, or until golden brown.
8. Let the bagels cool for 5 minutes before serving.

If you’ve been looking for an easy gluten-free brioche recipe that actually turns out soft, this one is beginner-friendly and perfect for breakfast, dessert or meal prep.

Each bun is packed with 10g of protein

Recipe step by step

Ingredients

Dry Ingredients

* 130 g tapioca starch (or cornstarch)

* 60 g finely milled rice flour

* 35 g oat flour

* 10 g whole psyllium husk

* 25 g sugar (or honey )

* 4 g baking powder

* 4 g salt

Wet Ingredients

* 150 g low-fat quark (0–5%) or well-blended cottage cheese

* 1 whole egg

* 3 egg whites

* 25 g oil

* 12 g fresh yeast

* 60 ml warm milk

* 80–100 ml warm water (start with 80 ml)

Instructions

1. In a small bowl, stir the sugar (or honey) into the warm milk, then add the fresh yeast. Let it sit for 5–10 minutes until slightly foamy.

2. In another bowl, mix the warm water with the psyllium husk and let it sit for 5–10 minutes until it forms a gel.

3. Add all the dry ingredients to the bowl of a stand mixer and mix briefly to combine.

4. In a separate bowl, whisk together the egg, egg whites, oil and quark until smooth.

5. Pour the yeast mixture, the quark mixture and the psyllium gel into the dry ingredients. Mix for 5–7 minutes until a smooth, slightly sticky dough forms.

6. Transfer the dough to a work surface generously dusted with flour. Gently shape it into a ball, cover and let it rise for about 1 hour.

7. Transfer the dough back to a well-floured surface and divide it into 5–7 equal pieces. (I made 5 large buns.) Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.

8. Cover and let the buns proof for another 40 minutes.

9. Brush the buns with beaten egg.

10. Using the back of a spoon, gently press down the center of each bun to create a well. Fill each one with vanilla pastry cream and top with fresh cherries.

11. Bake at 180°C (356°F) for 20–25 minutes, or until the buns are beautifully golden.

12. Let them cool completely before serving and enjoy! 🤍