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!
Yield: 10 slices
Ingredients
- 1 ¾ cups (245 g) all purpose gluten free flour blend (please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 6 tablespoons (54 g) cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (227 g) plain yogurt at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 3 ounces miniature chocolate chips
- 1 teaspoon cornstarch
Instructions
- 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, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar.
- 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. The batter will be thick.
- Toss the chocolate chips in the cornstarch, and add them to the batter.
- 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.