When I visited Switzerland with my husband for our honeymoon I really didn’t think I was going to be able to enjoy anything special because I have celiac disease. To my surprise I had no reaction to gluten. 

In honor of my Switzerland trip and one of my favorite books I’ve read this year, Ashwalker by S.M Gaither, I finally decided to tackle making Schoggiweggli but a gluten free version at home. This is a feat it in self because the recipe is not the easiest but also making it completely gluten free and dairy free for myself to enjoy came with some trial and error. 

Without further ado please enjoy my chocolate bread roll recipe. And baking with me and King Reave. 

Recipe: I have tweaked the recipe slightly to make it a little sweeter. If you do not want it quite as sweet reduce sugar to 1/4 cup.

Ingredients: 

• Flour: 3 1/2 cups of a high-quality 1-to-1 gluten-free baking flour (with xanthan gum included)

• Yeast: 1 packet active dry yeast

• Liquid: 1 1/2 cups lukewarm milk (I use lactose free milk, can also substitute oat milk or almond milk)

• Fat: 6 tablespoons softened unsalted butter (or vegan butter)

• Sugar: = 1/2 cup granulated sugar

• Binder/Moisture: 1 large egg, room temperature

• Flavor: 1 teaspoon vanilla extract, a pinch of salt

• The Chocolate: 6 oz certified gluten-free dark chocolate, roughly chopped 

Baking instructions: 

• Activate the yeast: Mix your lukewarm milk, 1 teaspoon of the sugar, and the yeast in a large bowl. Let it sit for 5-10 minutes until it becomes frothy.

• Mix the dough: Add the egg, remaining sugar, softened butter, vanilla, and salt to the yeast mixture. Gradually stir in the gluten-free flour.
Because gluten-free dough won’t become an elastic, kneadable ball, expect it to be more of a thick, sticky, batter-like dough.

• Add the chocolate: Fold in the gluten-free chocolate chunks.

• First rise: Cover the bowl with plastic wrap and place it in a warm area. Let it rise for about 1.5 to 2 hours. Gluten-free dough generally rises less than standard wheat dough.

• Shape the buns: Line a baking sheet with parchment paper. Using wet hands (which prevents the sticky dough from clinging to your skin), divide the dough into 8 to 10 equal portions and shape them into round rolls.

• Second rise: Place the shaped buns on the baking sheet, cover them lightly, and let them rest for 30-45 minutes.

• Bake: Preheat your oven to 375°F (190°C).
Brush the tops with a little milk or an egg wash for a golden finish. Bake for 15-20 minutes until the buns are golden brown and sound hollow
when tapped on the bottom.

ENJOY!