This gluten free quick bread is even simpler than most, with a really easy ingredient list. I made mine with miniature chocolate chips (since just 3 ounces of chocolate chips goes a long, long way), but you could just as easily make yours with some small dried fruit (I bet chopped dried apricots would be fabulous) or even chopped nuts (raw, chopped pistachios would be heaven).
If you would like a nice dome shape, just be sure to follow the shaping instructions in the recipe. It’s really easy with wet hands (a cook’s best tools!) and a wet spatula. It just makes for a pretty presentation, but of course it’s not really too important.
The bread is moist and tender, with a nice mild tang from the plain yogurt. You could also use a flavored yogurt, but I never like to bake with flavored yogurts. I’d rather add the flavor separately, so I can hit all the right flavor notes and keep it simple.
I know I can’t quite bake this gluten free quick bread for you, but you can see just how tender it is, right? Baking with yogurt will do that to a bread.
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