Gluten free chocolate bread, studded with chocolate chips and frosted with more chocolate makes a great homemade gift.
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2/3 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1 cup gluten-free semi-sweet mini chocolate chips, melted
2 large Land O Lakes® Eggs
2 1/2 cups Gluten-Free Flour Blend (see below)
1 1/2 cups sweetened applesauce
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semi-sweet mini chocolate chips
1 tablespoon Land O Lakes® Butter
5 teaspoons water
1/2 cup powdered sugar
1/4 teaspoon gluten-free vanilla
Heat oven to 350°F.
Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed. Add flour blend, applesauce, baking powder, baking soda and vanilla; beat at low speed, scraping bowl often, until creamy. Stir in 1/2 cup chocolate chips.
Spoon batter into 5 greased (5 3/4x3-inch) mini loaf pans. Bake 30-35 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans.
Combine 1/2 cup chocolate chips, 1 tablespoon butter and water in saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in powdered sugar, vanilla and salt until smooth and creamy. Frost each loaf with glaze. Cool completely.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
Explore reviews fromour online community
I substituted ripe banana for the applesauce. I did not put in the cup of melted chips. I put all of the batter into one loaf pan. I cooked it at 350 for 45 minutes then lowered the heat to 325 and cooked for an additional 15 minutes. I kept checking the center with a toothpick. I cooked it until the toothpick came out clean. D
This is very yummy. Only 4 stars because it tastes just a bit gritty in comparison to a normal bread or cake. I baked it in two 8 inch round pans for 35 mins. Beautiful presentation with a glazed top, plus I realized you could layer the two for an especially decadant chocolate dessert.
I use the gluten free flour mix Red Mill has. It is a blend of bean flours and makes for a smoother texture. Add an extra 1/2 tsp vanilla to "mask" the bean flavor. :0)
I loved this recipe. And if you love chocolate desserts, this will satisfy your chocolate craving. I too feel that this bread is more like cake than bread. It's rich and moist (thanks to the applesauce) and the glaze makes it sinfully good. I realized when it was time to pour the batter into the pan, that I needed 5 mini loaf pans, which I didn't have. I used a large loaf pan, increased the baking time to about 1 hour, and it came out terrific.
Delicious and decadent. More like cake then bread. You would never know it was gluten free. My husband made this recipe to satisfy his sweet tooth. Instead of loaf pans he made them in cupcake papers. He also used "Perfect Flour Blend" by Nameste Foods for the gluten free flour. It hold up well in recipes.