A Sweet Whiff of Home
Ever walked into a kitchen and been greeted by the delightful aroma of chocolate chips melting into warm, fluffy bread? That’s the magic you get with this Gluten Free Chocolate Chip Bread recipe! It’s not just any loaf; it’s a soft, sweet treat that’ll have everyone asking for seconds. Plus, it’s quick and easy, perfect for those busy mornings or cozy afternoons at home.
Why Make This Recipe
Why should you whip up a loaf of this gluten-free goodness? Well, for starters:
- Easy cleanup: You’ll only need one bowl. Seriously, who loves a mountain of dishes? Not me!
- Family-friendly: Kids and adults alike will gobble this up. Chocolate chips make everything better, right?
- Versatile: Perfect for breakfast, snacks, or dessert. It’s like a Swiss Army knife of baked goods!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 3/4 cups all purpose gluten free flour blend (find the right kind!),
- 1 teaspoon xanthan gum (only if your blend doesn’t include it),
- 6 tablespoons cornstarch,
- 1 1/2 teaspoons baking powder,
- 1/2 teaspoon baking soda,
- 1/2 teaspoon kosher salt,
- 3/4 cup granulated sugar,
- 6 tablespoons unsalted butter (at room temperature),
- 1 cup plain yogurt (at room temperature),
- 2 eggs (beaten, at room temperature),
- 3 ounces miniature chocolate chips,
- 1 teaspoon cornstarch (for tossing those chips).
Directions
Let’s dive into the glorious world of bread-making! Follow these steps:
- Preheat your oven to 350°F. Grease a standard 9-inch by 5-inch loaf pan and set aside.
- In a stand mixer bowl (or a large bowl with a hand mixer), mix together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
- Whisk to combine well.
- Create a well in the center and add the butter, yogurt, and eggs.
- Mix on medium speed until completely combined; expect a thick batter.
- Toss the chocolate chips in the teaspoon of cornstarch, then fold them into the batter with a spatula.
- Scrape the batter into the prepared loaf pan and smooth the top with wet hands.
- For a dome shape, run a wet spatula along the edges and pull the batter towards the center.
- Make a 1/4-inch-deep slash down the middle with a sharp knife.
- Bake in the center of the oven for 30 minutes. Then reduce the temperature to 325°F and bake for another 20 minutes until the top springs back when lightly pressed.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve!
How to Make Gluten Free Chocolate Chip Bread (Overview)
Making this Gluten Free Chocolate Chip Bread is as easy as 1-2-3!
- Start by prepping your ingredients: mix the dry ingredients and create a well for the wet ones.
- Combine everything, fold in those delightful chocolate chips, and scrunch it into a loaf pan.
- Let it bake until your home smells like a patisserie. Pro tip: Don’t be shy with that knife when slashing the top; it helps with even rising!
How to Serve Gluten Free Chocolate Chip Bread
Ready to dive in? This bread is happy on its own, but it loves a little company!
- Slather it with a touch of butter or a smear of cream cheese for extra richness.
- Pair with a steaming cup of coffee or tea, and enjoy the comforting aroma wafting around your kitchen.
- Get creative: sprinkle on some powdered sugar or drizzle with chocolate sauce for a dessert-worthy treat!
How to Store Gluten Free Chocolate Chip Bread
Leftovers? No problem!
- This delicious loaf will stay fresh in the fridge for about a week.
- Want to keep it longer? Freeze it for up to 3 months. Just slice it first for easy peasy serving.
- To enjoy that fresh-baked taste later, pop slices in the toaster or microwave for a few seconds to warm them up.
Tips to Make Gluten Free Chocolate Chip Bread
Here are some nifty tricks for your baking journey:
- Always use room temperature ingredients. They blend better!
- When folding in your chocolate chips, make sure they’re evenly distributed, or you might bite into a surprising chocolate-less piece.
- If you want a richer flavor, consider adding a splash of vanilla extract to the wet mixture. Who doesn’t love a hint of vanilla?
Variation
Feel like switching things up? Here are a few ideas:
- Add something fruity! Try throwing in some blueberries or chopped nuts for added texture.
- Go for a vegan version by substituting yogurt with a plant-based yogurt and using flax eggs.
- Spice it up! A teaspoon of cinnamon or nutmeg won’t hurt and adds a cozy fall flavor.
FAQs
Can I use another flour blend?
Absolutely! Just make sure it’s a 1:1 gluten-free blend.
How can I make this ahead of time?
You can bake it up to 3 days in advance and keep it wrapped tightly in the fridge.
Can I freeze the dough?
Yes! You can freeze the unbaked dough, just make sure to thaw it in the fridge overnight before baking.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Chocolate Chip Bread
Ingredients
Dry Ingredients
- 1 3/4 cups all purpose gluten free flour blend Find the right kind!
- 1 teaspoon xanthan gum Only if your blend doesn’t include it
- 6 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
Wet Ingredients
- 6 tablespoons unsalted butter At room temperature
- 1 cup plain yogurt At room temperature
- 2 pieces eggs Beaten, at room temperature
Add-ins
- 3 ounces miniature chocolate chips
- 1 teaspoon cornstarch For tossing the chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F. Grease a standard 9-inch by 5-inch loaf pan and set aside.
- In a stand mixer bowl (or a large bowl with a hand mixer), mix together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
- Whisk to combine well.
- Create a well in the center and add the butter, yogurt, and eggs.
- Mix on medium speed until completely combined; expect a thick batter.
- Toss the chocolate chips in the teaspoon of cornstarch, then fold them into the batter with a spatula.
- Scrape the batter into the prepared loaf pan and smooth the top with wet hands.
- For a dome shape, run a wet spatula along the edges and pull the batter towards the center.
- Make a 1/4-inch-deep slash down the middle with a sharp knife.
Baking
- Bake in the center of the oven for 30 minutes. Then reduce the temperature to 325°F and bake for another 20 minutes until the top springs back when lightly pressed.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve!
Notes
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