You’re not going to make a sandwich on a loaf of gluten free quick bread (although my son never seems to tire of asking), but they still hold a special … more
This gluten free quick bread is even simpler than most, with a really easy ingredient list. I made mine with miniature chocolate chips (since just 3 ounces of chocolate chips goes a long, long way), but you could just as easily make yours with some small dried fruit (I bet chopped dried apricots would be fabulous) or even chopped nuts (raw, chopped pistachios would be heaven).
If you would like a nice dome shape, just be sure to follow the shaping instructions in the recipe. It’s really easy with wet hands (a cook’s best tools!) and a wet spatula. It just makes for a pretty presentation, but of course it’s not really too important.
The bread is moist and tender, with a nice mild tang from the plain yogurt. You could also use a flavored yogurt, but I never like to bake with flavored yogurts. I’d rather add the flavor separately, so I can hit all the right flavor notes and keep it simple.
I know I can’t quite bake this gluten free quick bread for you, but you can see just how tender it is, right? Baking with yogurt will do that to a bread.
1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
6 tablespoons (54 g) cornstarch
1 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 cup (227 g) plain yogurt, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, cornstarch, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the butter, yogurt and eggs. Mix on medium speed to combine with the paddle attachment (or your handheld mixer) after each addition. The batter will be thick. Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter. Scrape into the prepared baking pan and, with wet hands, smooth the top. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. 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.
Place the pan in the center of the preheated oven and bake for 30 minutes. 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. Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.
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