2013 – Gluten Free Living
Gluten Free Chocolate Chip Almond Bread is filled with chocolate chips, sliced almonds, and bananas, and is heavenly. It’s pretty easy to whip up too. I’m not going to kid you, purchasing gluten free flours are not cheap. You have to pay a LOT more, but if you’re gluten intolerant and have no other alternative then this is the way to go. Each bite of this sumptuous dessert bread is filled with almonds and chocolate so you get a wonderful crunch in every bite.
I’ve been experimenting with gluten free pasta and gluten free flours and pancake mix this year. I was going to make this with coconut, almond and oat flours but when I checked all my GF flours I realized I hadn’t purchased any almond flour (I think it was about $13 for a 1-lb. bag!).
So while I used Pamela’s gluten free Baking and Pancake Mix, it is not my preferred GF mix. I have tried several other gluten free flours and GF artisan bread flours but they really don’t work well either. For example, straight coconut flour, potato flour or starch, or buckwheat flour are awful. The mixture ends up really thickening and absorbing all the liquid so it becomes globby! I also tried making this recipe with honey but prefer it with sugar. There are several new gluten free flours out on the market now (circa 2017) versus what was available in 2013. Find one you like and use it.
This is my second attempt to make this recipe and the second time’s the charm! The first time I used Xanthan Gum since it was suggested for use with gluten-free flours. Personally, I think it is horribly over-hyped not to mention horribly over-priced ($12.98 for a small bag!). Seriously? You’ve got to be kidding. I’ll stick with cheaper products like baking soda and baking powder, thank you very much!
For those of you who have a sweet tooth but have gluten intolerance why not consider this delightful recipe? If you want your recipe moister or vegan, than substitute canola or coconut oil for the butter in the recipe and increase by 1/4 cup. This recipe makes 4 small loaves so you can leave one out to eat now and pack two others away in the freezer and pull them out when you’re ready for them.
TIP: When I originally baked this recipe in April 2013 I had not experimented much with different gluten free flours in recipes. I do not recommend using coconut flour when baking gluten free breads or muffins. The texture just doesn’t work. I used Pamela’s Gluten Free Baking and Pancake Mix because it was readily available. But it isn’t a one-to-one match for regular flour. There are many great gluten free flours on the market these days. Find one you like and stick with it.
When I initially posted this recipe in April 2013, I was still taking pictures with my little iPhone. Unfortunately, my pictures weren’t as clear as I would have liked. I recently remade this delicious bread (February 2016) for a family who had a Leap Year baby. They loved it, along with the Vegan Pumpkin Soup with Leeks, Pears and Apples, and a salad with homemade Thousand Island Dressing. They enjoyed everything and even sent me a video of their little daughter telling how much she enjoyed the meal. 🙂
Indulge yourself with this delicious Gluten Free Chocolate Chip Almond Bread!
The combined taste of almonds and chocolate work wonderfully in this recipe.
This delicious Gluten Free Chocolate Chip Almond Bread is a wonderful alternative for those who have gluten intolerance or allergies.
Here’s what I did.
I used these ingredients.
Soften butter. Add eggs, sugar, bananas, vanilla, salt, baking soda and almond extract. I tried this the first time with honey but I really like it better with sugar.
Mix ingredients with an electric mixer until smooth.
Add Pamela’s Gluten Free Baking and Pancake Mix, almonds and chocolate chips.
Stir ingredients with a wooden spoon to combine.
Grease and flour 4 small bread loaf pans. Spoon bread dough into pans. Smooth the top. Sprinkle almonds over top.
Bake in 350 oven for 40 minutes. Insert knife in center when it comes out clean the bread is done. Allow bread to cool completely in pans. Instead of inverting the bread, use a small spatula and gently lift the bread out of the pan so all the almonds don’t come off during the transfer to a bread board. Cut down bread in serving pieces. Each loaf will provide 5-6 servings.
Every bite of Gluten Free Chocolate Chip Almond Bread is heavenly.
My previous loaves with xanthan gum didn’t raise well so I went back to plain baking soda and baking powder and increased the flour slightly which did the trick. This recipe makes a really nice loaf. You can wrap it and freeze it for a later time if you prefer.
Here’s the recipe.
GLUTEN FREE CHOCOLATE CHIP ALMOND BREAD
(My own concoction)
- 1 stick Land O’ Lakes unsalted butter, softened
- 2 eggs
- 1 cup sugar
- 1 tsp. vanilla
- 4 large ripe bananas, mashed
- 1 tsp. almond extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 4 cups Pamela’s gluten free baking and pancake mix or gluten free Artisan bread flour
- 1 cup sliced almonds
- 1 cup chocolate chips
- extra almonds for topping
- Stir butter, eggs, sugar, vanilla, bananas, almond extract, baking powder, baking soda and salt.
- Whisk until well combined.
- Add gluten free flour, almonds and chocolate chips and stir together with a wooden spoon until combined.
- Grease and flour (with gluten free flour) 4 miniature bread loaf pans.
- Spoon bread mixture into loaf pans and smooth tops.
- Sprinkle extra almonds on top and press into the surface of the bread dough.
- Bake at 350° for 40 minutes or until knife inserted in center of loaf comes out clean.
- Cool completely in pan.
- To remove from pan, do not invert or almonds will fall off tops.
- Using a small spatula gently lift bread out of bread pan and place on cutting board to cut.
- Each loaf makes approximately 5-6 pieces.
Bananas, chocolate chips and almonds make a wonderful combination in this delicious breakfast bread.
If you are interested in gluten free breads or muffins, this is a great recipe.
Gluten Free Chocolate Chip Almond Bread is a sumptuous, decadent dessert bread or have it for breakfast!
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