Cooking and Serving: 16 minutes | 10 slices quick bread
Ingredients
18 grams more of the all purpose blend in place of the 18 grams of cornstarch. | 1 cup (257 g) smooth no-stir peanut butter | 1 ¼ cups (10 fluid ounces) milk, at room temperature
Description
Prep Time: 15 minutes | Cook Time: 1 hour hr | Total Time: 16 minutes | Servings: 10 slices quick bread
Ingredients
18 grams more of the all purpose blend in place of the 18 grams of cornstarch.
1 cup (257 g) smooth no-stir peanut butter
1 ¼ cups (10 fluid ounces) milk, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
⅔ cup (133 g) granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
4 ounces semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf.
In a large, heat-safe bowl, place the peanut butter. Microwave for 30-seconds.
on high power just to loosen up the peanut butter and make it easier to stir.
Remove it from the microwave and whisk the peanut butter until smooth.
Add the milk, eggs, sugar, salt, baking powder and baking soda, whisking to.
combine well after each addition. The batter will be thin
Switch to a large spoon or spatula, and add the flour, xanthan gum, and.
Add about 2/3 of the chocolate chips, and mix until evenly distributed.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet.
Place the pan in the center of the preheated oven and bake until a toothpick.
hour), rotating once during baking.
Remove from the oven and allow to cool in the loaf pan for 15 minutes before.
turning out onto a wire rack to cool completely.
Slice thickly and serve with jam, jelly or preserves.
Wrap any leftover slices tightly in freezer-safe wrap and freeze until ready.
to use. Defrost at room temperature.