My refrigerator has something incredible in it. Really.
I have these cartons of So Delicious Dairy Free Unsweetened Cultured Coconut Milk.
Let me tell you…these were the most fantastic yogurts to ever enter into my life. And I was feeling the need to bake last night. Using a guide recipe from Gluten-Free on a Shoestring, I baked up what is turning out to be one of my favorite breads I have ever made. Made with Enjoy Life Mini Chocolate Morsels, Better Batter Gluten-Free All-Purpose Flour, and So Delicious Dairy Free Unsweetened Cultured Coconut Milk, this is a recipe that will wow your friends and family. You might even surprise yourself with how moist and delicious this bread is when it is baked and cooled and finally…sliced. All of this was from scratch and, as luck would have it, I had everything necessary already in my apartment. Check out the recipe below.
Recipe: Gluten-Free and Dairy-Free Chocolate Chip Yogurt Quick Bread
Time: Prep 20 minutes; Bake 50 minutes
- 1-3/4 cups all-purpose gluten-free flour (I used Better Batter)
- 6 tablespoons 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 granulated sugar
- 6 tablespoons unsalted butter, at room temperature (I used Earth Balance)
- 1 cup plain yogurt, at room temperature (I used So Delicious Dairy Free Unsweetened Cultured Coconut Milk)
- 2 eggs, at room temperature, beaten
- 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch (I used Enjoy Life Semi-Sweet Mini Chocolate Chips)
Preheat 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.
You will love this bread. Light, moist, and packed with flavor. And using the Unsweetened Cultured Coconut Milk meant adding flavor without the added sugar. It was fantastic. And the bread…definitely one of my new favorites. This is amazing. I can’t wait to make more breads using the Cultured Coconut Milk. Fantastic.
Chocolate chip bread-y love!