Gluten Free Chocolate Chip Bread

The Irresistible Aroma of Freshly Baked Bread

Have you ever walked into a bakery and been completely captivated by the scent of fresh bread, warm and inviting? Imagine that, but now add gooey chocolate chips melting into soft, moist bread. Gluten Free Chocolate Chip Bread brings that cozy bakery vibe right to your kitchen. This recipe is a delightful twist on a classic treat – it’s easy to make and perfect for any occasion, whether it’s breakfast, dessert, or just a snack!

Why Make This Recipe

Why should you whip up this deliciousness? Well, first off, cleanup is a breeze! You’ll only need one bowl, making it the perfect busy weeknight choice. Plus, who doesn’t love a sweet treat that doubles as a breakfast option? This recipe is a fantastic way to use ingredients you probably already have lying around, and it’s basically impossible to mess up (even for the kitchen novices among us!).

Ingredients

You don’t need fancy stuff — just these basics!

• 1 3/4 cups all-purpose gluten free flour blend
• 1 teaspoon xanthan gum
• 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 get baking! Follow these simple steps for a chocolatey treat that will make your kitchen smell heavenly:

1. Preheat the oven to 350°F and grease a 9-inch by 5-inch loaf pan.
2. In a bowl, mix together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar. Whisk to combine.
3. Make a well in the center, then add the butter, yogurt, and beaten eggs. Mix until combined.
4. Toss the chocolate chips in cornstarch and fold them into the batter.
5. Scrape the batter into the loaf pan and smooth the top. Make a 1/4-inch-deep slash down the center.
6. Bake for 30 minutes, then reduce temperature to 325°F and bake for another 20 minutes until the top springs back when pressed.
7. 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 wonder is like painting by numbers – super easy! First, you mix your dry ingredients, then create a well for your wet ones. Toss in those irresistible mini chocolate chips after coating them to prevent sinking. Don’t skip making that special slash down the center; it’s what gives this bread that charming rustic vibe. Pro tip: Use a spatula to smooth the batter for a perfectly shaped loaf!

How to Serve Gluten Free Chocolate Chip Bread

Now, let’s talk about enjoying this loaf of joy. Picture this: warm slices with a pat of butter melting into each piece, or even a scoop of vanilla ice cream on the side for that ultimate dessert experience. It’s a sweet and fluffy loaf that smells as good as it tastes. The contrast of warm chocolate against the sweet bread creates a heavenly combination that’s simply irresistible!

How to Store Gluten Free Chocolate Chip Bread

Wondering how long this beauty will last? You can store it in an airtight container at room temperature for up to 3 days. For longer shelf life, freeze individual slices; they’ll stay fresh for about 2 months. If you want to reheat, just pop it in the toaster for a few minutes for that fresh-out-of-the-oven feel!

Tips to Make Gluten Free Chocolate Chip Bread

Here are some quick insider tips to elevate your baking game:

• Room temperature ingredients are crucial for the best texture. Just take the eggs and yogurt out a bit ahead of time!
• Feeling adventurous? Swap out the chocolate chips for nuts or dried fruit for a different twist.
• Don’t skip the cornstarch coating on the chocolate chips; it helps prevent them from sinking to the bottom.
• If you’d like a richer flavor, consider adding a splash of vanilla extract or a sprinkle of cinnamon into the batter.

Variation

Want to mix things up? Try adding a bit of orange zest for a refreshing citrus kick, or go vegan by using a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and a non-dairy yogurt. The possibilities are endless!

FAQs

1. Can I use regular flour instead of gluten-free flour?
Of course! Just substitute the gluten-free flour blend for all-purpose flour, and leave out the xanthan gum.

2. How can I make this bread ahead of time?
You can bake it a day in advance. Store it in an airtight container, or freeze slices, and toast them when you’re ready to enjoy.

3. Can I use different kinds of chocolate?
Absolutely! Go ahead and experiment with white chocolate, milk chocolate, or even dark chocolate chips for a bold flavor.

📌 Pin this recipe for your next cozy dinner night!

Gluten Free Chocolate Chip Bread

This Gluten Free Chocolate Chip Bread is incredibly easy to make and fills your kitchen with the irresistible aroma of freshly baked goods, perfect for breakfast or dessert.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 3/4 cups gluten free flour blend
• 1 teaspoon xanthan gum
• 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 large eggs (beaten, at room temperature)

Chocolate Chips

• 3 ounces miniature chocolate chips
• 1 teaspoon cornstarch (for tossing those chips)

Method

 

Preparation

1. Preheat the oven to 350°F and grease a 9-inch by 5-inch loaf pan.
2. In a bowl, mix together the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar. Whisk to combine.
3. Make a well in the center, then add the butter, yogurt, and beaten eggs. Mix until combined.
4. Toss the chocolate chips in cornstarch and fold them into the batter.
5. Scrape the batter into the loaf pan and smooth the top. Make a 1/4-inch-deep slash down the center.

Baking

1. Bake for 30 minutes, then reduce temperature to 325°F and bake for another 20 minutes until the top springs back when pressed.

Cooling and Serving

1. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve!

Notes

Use room temperature ingredients for the best texture. You can also add vanilla extract or cinnamon for more flavor. Store in an airtight container for up to 3 days or freeze for longer storage.