In the bowl of your stand mixer with the paddle attachment combine the dough starter ingredients and let sit for 10 minutes.

Mix Manhattan Blend, salt and baking powder in a separate bowl.

Add the sugar, eggs, and vanilla to the bowl and mix together on low speed for two minutes.

Add the flour mixture to the wet mixture and mix on medium speed until fully incorporated. Slowly add the softened butter and mix all ingredients together until it forms a smooth shiny dough.

Refrigerate dough until it is firm and easy to roll out.

While the dough is in the fridge, prepare the filling. Mix together a 4:1 ratio of sugar and cocoa powder in a bowl and set aside. If you want the filling to be a richer, less sweet chocolate, mix a 3:1 ratio.

Flour your work surface with Manhattan Blend or white rice flour. Turn the dough out onto the surface and, using a rolling pin, roll the dough out into a rectangle, about two centimeters thick.

Brush the surface of the dough with melted butter or oil, leaving a half-inch border along the top edge. Then, generously cover the surface of the dough with the cocoa/sugar mixture, leaving a 3/4-inch border along the top edge.

Beginning with the long edge nearest you, carefully roll the dough into a tight cylinder, and then twist the cylinder into a loose knot. Transfer dough into loaf pan to rise.

Grease a rectangular loaf pan.

Let the babka sit in a warm area (80–100 degrees Fahrenheit or 40-45 degrees Celsius) for 30 minutes or until doubles in size. Meanwhile, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius.)

Eggwash the tops and sprinkle with chocolate chips. If you have leftover gluten free cookies or cake, grind them into crumbs and top the babka with the crumbs. Or make your own crumb/streusel topping.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) until the outside of the babka is golden brown. The inside should be very moist.

Finish with powdered sugar and melted chocolate drizzle.