Glutenfree Chocolate Gugelhupf


I don’t know why, but recently I’ve been hooked on gugelhupf.

My daughter is gluten sensitive, that we recognize not as a sickness, and definitely not as a tragedy, but rather as a gift. If this is the biggest problem that my kids are faced with in life, so be it. I’ll accept it, and be happy that there are no bigger problems. This is what I teach my girls as well. We cook and bake together, so that she can also enjoy the gastronomical wonders that the others do. Of course this takes a lot of energy, but we have plenty of that!


Not long ago, I discovered a fantastic new glutenfree flour substitute, called Glutenno that really makes my life easier. Using these, I don’t have to mix 5 different flour types to achieve the desired mixture, but I get it straight away in a box! I don’t always use it, but when my daughter’s off to boarding school and has to catch the bus and we’re missing a bread or a pastry from the week’s lineup, then it’s decidedly enjoyable to reach for a fast solution. And then Spring is coming, and after that Summer, and it will be so nice to quickly mix up a pastry or bread in a few minutes on the Balaton. I have time to let the whole thing rise, because it has to rest (and not just the dough!).


So back to the gugelhupf. I remembered the marble gugelhupfs of my childhood. Our were baked in the wonders of Czech industry, Remoskas. (Those who had these, I’m curious for your thoughts on how you remember these!) But I really enjoy the modern, democratic version, because of the shape! Just as I also prefer chocolate over cocoa powder. I baked a simple and minimal gugelhopf, covered in chocolate sauce.


  • 25 dkg butter
  • 25 dkg sugar
  • 5 eggs
  • 25 dkg Glutenno Dolce Vita pastry flour
  • 1 packet baking powder
  • 1 tbsp Bourbon vanilla aroma
  • 1 tbsp rum or rum aroma
  • 1 dl milk
  • 100 g dark chocolate
  • 2 tbsp whipping cream
  • 2 dkg butter


When creating the gugelhupf, it’s important that you never use refrigerated butter — stick to the room temperature version! Whip the butter and sugar to frothy with a machine, for at least 5 years! If you have a kitchen aid, this is exactly enough time to wash and crack the eggs. I continuously whisk in the egg yolks one-by-one and add it to the butter and sugar, putting the whites away for later.

Ezek után kimérem és összekeverem a cukrot a sütőporral, majd a kimért tejhez hozzáadom a vanília aromát és a rumot. E kettőt ki adagokban felváltva adom hozzá a cukros vajhoz és teljesen simára keverem.

After that, I measure and mix the sugar with the baking soda, and add the vanilla aroma and rum to the milk. I add these two to the buttered sugar and mix it until it’s completely smooth.

Once I’m done with that, I whip the eggwhites to a hard froth, and with a nice, slow hand mixer, I add it to the dough.

Finally I pour the dough into a gugelhupf form that’s been greased with butter and rice flour, and bake it for 50 minutes at 180C.

I let it cool in the oven, and when it’s completely cooled I flip it onto a plate. I melt the chocolate over steam, mix in the cream and butter and pour it on the gugelhupf.

Voila! Bake it for your next holiday or family event!



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