Gluten Free Chocolate Chip Bread
This gluten free chocolate chip bread has the softest, most tender crumb. Mix in mini chocolate chips, or maybe some chopped nuts instead!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1+3/4 cup all purpose gluten free flour blend ((please click thru for full info on appropriate blends))
- 1 tsp xanthan gum ((omit if your blend already contains it))
- 6 tbsp cornstarch
- 1+1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 6 tbsp unsalted butter (at room temperature)
- 1 cup plain yogurt (at room temperature)
- 2 eggs (at room temperature, beaten)
- 3 oz miniature chocolate chips
- 1 tsp cornstarch
Instructions
- 1
Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
- 2
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar.
- 3
Whisk to combine well with a separate, handheld whisk.
- 4
Create a well in the center of the dry ingredients, and add the butter, yogurt, and eggs.
- 5
Mix on medium speed to combine with the paddle attachment or your handheld mixer. The batter will be thick.
- 6
Toss the chocolate chips in the cornstarch, and add them to the batter.
- 7
Mix with a spatula or spoon until the chips are evenly distributed throughout the batter.
- 8
Scrape into the prepared baking pan and, with wet hands, smooth the top.
- 9
To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center.
- 10
For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
- 11
Place the pan in the center of the preheated oven and bake for 30 minutes.
- 12
Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.
- 13
Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.
- 14
Slice once cool and serve.