• Moy's Gluten Free Kitchen

Yeasted Chocolate Marble Bread

Updated: Jan 4


Yeasted Chocolate Marble Bread

Ingredients

¾ cup almond flour

½ cup brown rice flour

½ cup oat flour

½ cup potato starch

¼ cup tapioca starch

1 tsp xanthan gum

¼ cup coconut palm sugar (or brown sugar)

2½ tsp instant yeast

½ tbsp baking powder

¼ tsp sea salt

½ cup warm coconut milk (105-115°F)

¼ cup of aquafaba** (or more coconut milk)

¼ cup vegetable oil (I use coconut)

1 tbsp vinegar

2-3 tbsp unsweetened dutch processed cocoa powder*

¼ cup chocolate chips (optional)

tapioca starch for smoothing and shaping the dough

*If you are using natural cocoa powder sub the baking powder with 1¼ tsp of baking soda

**Aquafaba is the brine from boiling chickpeas (channa) or the liquid in a can of chickpeas. Learn more

Notes

You can sub the flour, starches and xanthan gum with an equivalent amount of a GF bread flour mix i.e. 2½ cups

Directions

Grease or line a medium sized baking tin

Place all of the dry ingredients (except the cocoa powder) in a bowl, mix well and set aside.

Make a well in the center of the dry ingredients and add the wet ingredients, kneading or mixing until thoroughly combined. The dough should be slightly sticky and shaggy but holding together. Add more coconut milk or water if needed

Prepare a floured surface to smooth and shape dough

Separate a portion of the dough, about 1/3, knead on the floured surface until smooth and set aside. Cover the dough while you continue working

To the remainder of the dough add the cocoa powder. Mix or knead until thoroughly combined, adding a little water or coconut milk to achieve the correct consistency (slightly sticky and shaggy but holding together)

To create a marbled effect you can layer the chocolate flavored dough with the unflavored dough, using any technique that is comfortable for you. I divided the chocolate flavored dough into 2 pieces. With my hands I stretched and flattened each of the 3 pieces of dough. On one of the chocolate flavored pieces, I sprinkled chocolate chips and then placed the unflavored dough on top. I sprinkled chocolate chips on the unflavored layer and then layered the last piece of the chocolate flavored dough on top, sprinkling the rest of the chocolate chips. I then rolled the dough all together to form a cylindrical loaf. There is no need for perfection here, you could even spoon alternating pieces of the dough into your baking tin. Working with lightly oiled or flour dusted hands helps

Smooth the top of the dough if you wish and cover the baking tin with lightly greased cling wrap. Allow to rise 45-60 mins or until the dough just crosses the rim of the baking tin. Do not be tempted to let the dough rise further, it can collapse in the oven

Toward the end of the rise preheat oven to 350°F. When oven is ready, bake bread for 40-45 minutes. Bread is done when it makes a hollow sound once tapped


Place the loaf on it's side onto a cooling rack. Cut only when completely cooled. Wrap the rest of the loaf tightly to maintain freshness for as long as possible, keep refrigerated. Bread is best sliced, wrapped and stored in the freezer if it will not be used within three days



Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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