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Chocolate Chip Yogurt Gluten Free Quick Bread

Chocolate Chip Yogurt Gluten Free Quick Bread
Ummmm literally drooling as I type this out... because who doesn't love bread, chocolate, or yogurt???
And this recipe is gluten-free friendly so the entire world can rejoice in quick bread deliciousness.
I didn't even know what quick bread was before this recipe, and now I've more than half a mind to get up right now and go get myself some. It's not quite cupcake and not quite bread - it's lingering somewhere in that beautifully dangerous middle where it's okay to have it for breakfast but is it really okay?  (yes, obviously, of course it's okay - there's yogurt in it!! Probiotics and such..)
Anyways, here's an awesomely delicious recipe we found and HAD to share. How are you eating yours?
Therafit Gluten Free Yogurt Bread

Prep time: 10 minutes Cook time: 50 minutes Yield: 1 large loaf


1 3/4 cups (245 g) all-purpose gluten free flour (the original recipe called for 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

Therafit Gluten Free Yogurt Bread Whole Overhead

Therafit Gluten Free Yogurt Bread Overhead


• 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.


Therafit Gluten Free Yogurt Bread Before and After

 Recipe and images from Gluten Free on a Shoestring 


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