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Gluten free Chocolate Yeast Bread Loaf (Vegan)

Course Bread, Breakfast, Dessert, Snack
Cuisine American, Italian
Keyword bread, chocolate, dairy free, egg free, gluten free, no-knead bread, vegan, yeast bread
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 10 slices

Equipment

  • 1 kitchen scale
  • 1 large bowl
  • 1 medium bowl
  • 1 cutting board
  • 1 kitchen knife
  • 1 spoon (or spatula)
  • 1 9x5 inch (25 x13 cm) loaf pan
  • parchment paper

Ingredients

  • 250 grams gluten free brown rice flour
  • 100 grams almond flour (or ground almonds)
  • 150 grams gluten free (potato) starch
  • 1,5 teaspoon baking powder
  • 40 grams (brown) sugar
  • 1 teaspoon gluten free vegan dry active yeast
  • ½ teaspoon salt
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons vegan margarine/butter (or melted coconut oil)
  • 2 tablespoons apple sauce
  • 350 grams lukewarm water
  • 100 - 150 gr dairy free, gluten free dark chocolate (+ extra to melt and drizzle on top)

Instructions

  • In a bowl add brown rice flour, almond flour, starch, baking powder, yeast, sugar, cocoa powder and mix well
  • In a smaller bowl add lukewearm water, melted vegan butter and apple sauce mix well and pour the mixture into the bowl with the dry ingredients
  • Mix everything thoroughly, add the salt and keep stirring and mixing for 2-3 minutes
  • Cut the chocolate bar into small irregular chunks and incorporate them into the batter
  • Grease a loaf pan or line it with parchment paper, pour the bread butter in the pan and cover it with a small towel
  • Let the dough rest for 1,5 tp 2 hours (it should double in size) at room temperature
  • Pre-heat the oven at 200° C / 400 F
  • Before baking, add more chocolate chunks/chips on top
  • Bake for 10 minutes at 200° C / 400 F, then lower the oven temperature to 180° C  /  360 F  and let the chocolate bread bake for another 20-25 minutes
  • To make sure it's cooked, insert a toothpick, it will come out clean when bread is fully baked
  • Once out of the oven, let it cool down for 10-15 minutes before slicing
  • For extra deliciousness, melt some more vegan dark chocolate and drizzle it all over the baked bread loaf
  • Store it in an airtight container to keep is soft up to 2-3 days
  • If the bread becomes a bit dry, you can warm it a couple minutes in the oven/microwave and it will be soft again

Notes

*If you are sensitive to yeast, you can omit it and double the doses of the baking powder. This way the loaf will have a cake texture, rather than a bread-y one.