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Gluten free chocolate chip bread loaf with chocolate chips on top

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.