Longtime readers of my gluten-free recipe blog will know I love food history, so sweet Czech kolaches have been on my list to recreate gluten free for awhile. This beloved pastry hails from Central Europe, but was lovingly transported to the U.S. — Texas, primarily — with immigrants in the 19th century, and has been a staple here ever since. But not gluten-free. That ends now.
Traditionally made with a soft, yeasted (glutenous) dough, filled with fruits like apricots or berries, cheeses, or topped with poppy seeds, modern-day Texas kolaches have become so popular that bakeries dedicated to them have sprung up all over the state. Now a Texas specialty, kolaches are enjoyed at breakfast, brunch, or anytime, really. (Incidentally, I also have a recipe for their savory cousin, the klobasniky — check it out!)
This gluten free kolache recipe brings that same tender, pillowy pastry to your kitchen—without the gluten. Using gfJules Gluten Free All Purpose Flour, the dough bakes up light and airy with no grit, making it every bit as irresistible as the original.
This recipe uses a basic, but luscious dairy-free cream cheese filling for richness, and adds a swirl of sweet berry jam to give each kolache a burst of fruity flavor.
Feel free to try out your own filling ideas and get creative. This base pastry tastes delicious with nearly anything piped inside!
Just know that this light and fluffy roll will puff up a lot, so be sure to dimple the dough like you mean it in order to be left with enough space for your filling!
Whether you grew up with kolaches or are discovering them for the first time, this recipe will bring a taste of Czech tradition and Texas charm to your table.
Gluten Free Kolache Recipe
Gluten Free Kolache Recipe
Equipment
Ingredients
Dough
- ¼ cup milk or non-dairy alternative
- 2 Tablespoons yogurt (like SoDelicious coconut yogurt)
- 2 ¼ (314) cups (grams) + 1 Tablespoon gfJules All-Purpose Gluten Free Flour
- ½ teaspoon salt
- ¼ cup milk powder, dairy or non-dairy like coconut
- ¼ cup + 2 Tablespoons granulated sugar
- 1 Tablespoon quick rise yeast (like Red Star)
- 3 large eggs, room temperature or vegan egg substitute
- 1 teaspoon pure vanilla extract
- 8 Tablespoons butter or non-dairy alternative, very soft but not completely melted (like Miyoko’s plant milk butter)
Filling
- 4 ounces dairy-free cream cheese, soft (like Violife)
- 2 Tablespoons powdered sugar
- 1 (8) Tablespoon (grams) gfJules All-Purpose Gluten Free Flour
- 1 teaspoon pure vanilla extract
- 3 Tablespoons strawberry jam
Toppings
- 1 egg wash (1 mixed egg + 1 tablespoon water)
- Poppyseeds optional
Instructions
- In a small saucepan, heat the milk and yogurt until it reaches 95-110°F.
- While the milk and yogurt are warming, place the gfJules Flour, salt, milk powder, sugar, and yeast in the bowl of a stand mixer. Mix on low with a paddle attachment to combine.
- Add the warm milk/yogurt mixture, eggs, and vanilla. Turn the mixer on low and add the very soft butter. Mix the batter on low for 1-2 minutes. Scrape down the sides of the bowl and continue to mix the dough on medium-low for 2-3 more minutes.
- Once the dough has been mixed, scrape down the sides of the bowl and form the dough into a rough ball in the middle of the bowl.
- Lightly oil an 8x8” glass baking pan with coconut oil or line it with parchment paper.
- Divide the dough into 12 pieces and roll each piece into a smooth bowl. Lightly flour your hands if necessary. Place each dough ball in the pie plate evenly spaced apart. I was able to fit 9 in the 8x8” pan and the other 3 I placed on a baking sheet lined with parchment paper. Press a 1” wide/deep dimple into the center of each ball. Cover and let the rolls rise in a warm location for 30-40 minutes. The rolls should look puffy.
- Preheat the oven to 375°F.
Prepare the Filling
- In a small mixing bowl, beat the cream cheese, powdered sugar, gfJules Flour, and vanilla extract until it is smooth. Transfer the mixture to a piping bag.
- If necessary, re-dimple each roll. Pipe the cream cheese filling into each dimple. Top the cream cheese with about 1 tsp. of jam.
- Brush the exposed dough with the egg wash and sprinkle the rolls with poppyseeds.
- Bake for 30-40 minutes. The center of the dough (not the filling) should reach 195°F. If the rolls are browning too quickly, cover them with aluminum foil until they are done baking.
- Allow the kolaches to cool in the pan for at least 10 minutes before serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love discovering new food traditions like gluten free Kolaches!
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