Gluten Free Chocolate Chip Bread
A delightful and easy-to-make gluten-free chocolate chip bread, perfect for breakfasts or desserts, that's sure to please the whole family.
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
This bread is delicious on its own, but pairs well with butter, cream cheese, or even a drizzle of chocolate sauce. For storage, refrigerate for about a week or freeze for up to 3 months.