Gluten-Free Chocolate-Sour Cream Quick Bread

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by | Read time: 2 minutes

Baking bread can be a particularly tricky and time-consuming endeavor. Active dry or instant yeast? How can you tell when dough is kneaded? How do you know when the bread is done? Relax! The process doesn’t have to be stressful—you don’t even need to dig out your dough hook mixer attachment from the cupboard. Instead, make a quick bread, which relies on baking powder and baking soda in place of yeast. There’s no kneading or waiting for the dough to rise either! You’ll get this delicious chocolaty bread to your dessert or breakfast table in less than one hour!

Slices of Gluten-Free Chocolate Quick Bread on White Plate with Berries |


3/4 cup Bob’s Red Mill Gluten-Free Oat Flour
1 cup Bob’s Red Mill Organic Quinoa Flour
1 Tbsp. Bob’s Red Mill Guar Gum
1/2 cup unsweetened cocoa powder
1/4 cup Bob’s Red Mill Potato Starch
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
2 eggs
12 oz. sour cream
1 cup sugar
1/2 cup unsalted butter, at room temperature
1 tsp. vanilla extract
1 cup chocolate chips, optional


  1. Preheat oven to 350 degrees F. Oil and flour a 9×5-inch loaf pan.
  2. In a small mixing bowl, mix oat flour, quinoa flour, guar gum, cocoa powder, starch, baking powder, baking soda and sea salt.
  3. In a large mixing bowl, cream sugar and butter. Add 1 egg and beat. Add second egg and beat. Add vanilla extract.
  4. Add dry mixture and sour cream to large bowl, alternating between the two. Mix until fully combined. If using, gently fold in chocolate chips. Transfer mixture to prepared loaf pan.
  5. Bake 35-40 minutes or until a toothpick comes out clean. The edges will start to pull away from the sides once it’s done.