Gluten free chocolate bread

It has been a while since I didn’t bake anything but yesterday I made this gluten free chocolate bread to get into the baking groove.

gluten free chocolate bread

Between being in a closet apartment kitchen for 4 months and then having to put everything away in my house since we moved back about a week ago I didn’t get around baking too much. But today I made gluten free chocolate bread which was perfect for a cup of tea to warm up my body.

We are having really cold weather here in NJ. Being from Spain I will never get use to this extreme weather. Our new heating system is not working to too good either. I don’t know if it is because it is too cold or they didn’t do it correctly. All I know is that I hope it starts warming up soon.

To make this gluten free chocoLate bread more interesting I made a streusel. Not long ago, I have started using hemp seeds much more. I love the crunch it brings as well as its health benefits. I added a tablespoon for the topping. You can also add hemp seeds to your cereal, yogurt or oatmeal. They are a great addition to your diet. Another super food worth investing some money on.

For the recipe make sure your visit my friends at Nuts.com They have hemp seeds, many different types of nuts, flours and top of the line products you will need for your baking and cooking.

I hope you like this gluten free chocolate bread. It is sure to be a great compliment to your coffee or tea each morning.

Enjoy!

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17 comments

  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.
    kisses

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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