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.