Gluten Free Chocolate Chip Yogurt Quick Bread

glutenfreeonashoestring.com

Debbie Hardin

1 ¾ cups (245 g) all-purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

¼ cup + 2 tablespoons (54 g) cornstarch

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ 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 (100 g, weighed out of shell) at room temperature, beaten

3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch

Directions at glutenfreeonashoestring.com

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