Gluten Free Ratio Rally: Chocolate Chip Mocha Quick Bread

Gluten Free Ratio Rally

Baking with a cause: YOU!

It’s on again!  The Gluten Free Ratio Rally – baking gluten-free using ratios….  and it SO works!  The inaugural rally posts were focused on pancakes.

This time around we are tackling quick breads or muffins.  Both of which are basically the same recipe, just different baking times.  Personally, I’m a fan of the loaf method.  Saves time, ya know.  And, it’s easily transported to work and left in the main office for others to taste test, share and enjoy as well.  The muffins are great – when I have the time to make them, I do.  Lately, however, I’m noticing that I’m forgetting to set the timer or some other meaningful-yet-missed-due-to-sleep-deprivation task while the evening hours are upon us.

Working full-time means baking time comes in the evening and only if I’m lucky.  These last couple of weeks, I’ve fallen back on to some standards/fail-safes that are quick to whip up (lavash bread, brazilian cheese bread,, cookies (!),) and best of all:  QUICK BREADS!  Without time to have a loaf rising, it’s perfect to get a quick loaf of bread in.  Depending on your mood, you can make a million varieties.  Really.  I’ve been reading just the TITLES of the quick breads that the other GF Rally bloggers are creating and my head is spinning with ideas and my taste buds are completely craving a buffet-table of GF breads and muffins.  (OH MY – wouldn’t that be heaven??)

There were a dozen of us who blogged about pancakes – and baking GF with a ratio of ingredients.  Spin back a bit to Ruhlman’s book about “Ratio“, initial conversations about ratios with gluten free baking, and a rally was born.  That book is really much more of a reference point.  As for GF ratios, the only hurdles/variables are the starch – to – flour ratio to make up the flour called for within any given ratio.

The Gluten Free Flour : Starch Ratio

And let’s be honest:  we are SO lucky!  In reality, there are so many flours for us to choose from:  sorghum, millet, brown (or white) rice, teff, buckwheat, corn (flour not starch), almond, hazelnut, coconut, amaranth…. and THOSE are just the ones I like.  Surely I am missing some of the ones you enjoy?

As far as starches go, these are my favorites:  tapioca, potato starch (not flour), cornstarch, arrowroot, and sweet rice flour.

For most of my baking (anything non-yeast bread), I rely on a ratio of 65-70% flour to 30-35% starch.  Any greater percentage of starches and the breads/baked goods tend to be too pasty/chalky to me.  And that isn’t even talking about the lack of positive nutritional contributions to the baked good.  I choose the best, whole grain flours I can (typically millet, sorghum and finely ground brown rice) with the starch that will best impart the texture I’m looking for (tapioca = slightly sweet with a little chew; potato starch makes things more moist, but also more dense; cornstarch creates a lighter texture, but with a chalky aftertaste, etc).  I really like using tapioca starch (also called tapioca starch flour) because it’s cheap too – and easier to find in large quantities at local Asian markets.  (That’s a definite bonus!)

Baking by Weight/Ratio

While I’ve had my kitchen scale for several years, I really only used it for two reasons:  (1) complete curiosity about weights in regards to different flours and serving portions, etc and (2) to bake something from Europe, Australia, New Zealand, Spain, Italy, etc that was written in grams, rather than cups.

Since the get-go, I’ve been surprised at the wide-variance of weights.  Now, don’t get me wrong – I KNEW the flours were different densities, etc, but I was definitely surprised that the measurements were off by SIGNIFICANT grams.  It makes a difference when baking.  It is helpful to have the weights.

But since we are a cups-and-ounces crew/country, I’m posting my recipe both ways.  Sometimes, as in without a scale on hand or while baking the same way our mamas did, we reach of the measuring cups.  However, if you have the inclination, I would suggest that if you really are a GF household/baker, you should consider a kitchen scale.  You will have a whole world of recipes (literally..the rest of the world!) open up to you in grams.  And you can play around with your scale measuring out random foods just to befriend that scale and really see its value for you. (FYI: This is the one we have.)

But until you are ready to make the leap, keep baking.  And check out these other Ratio Rally Bloggers and their Gluten Free Quick Bread/Muffin recipe.  Once you see the tons of varieties that I have been eyeing lately, you will truly be considering a scale.  The variety and ratio works because of the scaling.

The Recipe

The Quick Bread/Muffin Ratio is as follows:

2 : 1 : 2 : 1 : 1
flour : sugar : liquid : eggs : butter (fat)

What does that mean?  It means simply this:

230 grams gluten free flour mix (170 grams sorghum + 60 grams tapioca starch flour)
115 grams of sugar
230 grams of liquid
2 eggs
115 grams of butter (1 stick)

GF Chocolate Chip Mocha Quick Bread 3

Gluten Free Chocolate-Chip Mocha Quick Bread
Recipe makes 1 loaf OR 18 – 24 muffins
You can find a printable copy of this recipe here.

115 grams (1 stick – 1/2 cup) butter
115 grams (1/2 cup) sugar
170 grams sorghum (about 1 1/4 cup)
60 grams tapioca starch (about 1/2 scant cup)
1 teaspoon salt
2 teaspoons baking powder
2 Tablespoons instant coffee
1 teaspoon xanthan gum
115 grams – 4 ounces (1/2 cup) milk or half and half
115 grams – 4 ounces (1/2 cup) prepared (not hot) coffee
2 eggs (large)
115 grams (5 ounces / 1 cup) dark chocolate chips (OR sliced almonds OR chopped walnuts OR chopped dried cherries)


  1. Preheat your oven to 350F.  Butter a bread-loaf pan.
  2. Cream together butter and sugar until light yellow and fluffy.
  3. While creaming (thank you, stand mixer!), whisk together sorghum flour and tapioca starch.
  4. Add eggs to creamed ingredients.  Mix together.
  5. Add remaining ingredients (sifted flours, baking powder, salt, instant coffee, xanthan gum, milk, coffee) to the mixing bowl.  Mix together for 2 minutes.
  6. Stir in add-ins (chocolate chips, nuts, dried cherries, etc) if using.
  7. Pour into your loaf pan.  Bake for 45-55 minutes until a tooth pick inserted into the center comes out clean (or at least only with melted chocolate) AND/OR your bread internal temperature reaches 200F – 205F.
  8. Remove from the oven and let cool in the loaf pan until cool enough to touch with your hands (30 + minutes).  Flip onto a cutting board.  Slice and serve.

We enjoyed this bread with sliced strawberries and homemade lattes this morning.  What will you eat yours with?

Happy GF Baking!

PS.  Don’t forget to check out the other Ratio Rally Recipes!  You can find a list of all of our posts on our hostess’s site:  Silvana of Silvana’s Kitchen.  Here’s the page with her recipe and the links to the other THIRTY-SIX Gluten Free Ratio Rally Participants! THIRTY-SIX!  WAHOOO!


  1. I love the way the top of that loaf baked – it’s gorgeous! And all that chocolate yumminess on the inside … Mmmmm!

  2. That bread looks awesome, Kate! We are still needing some warmth from baking in the oven here, so this one might get made this evening. Yum!


  3. Gluten Free Canteen says:

    coffee and chocolate? I’m there!

  4. Oh Kate that mocha bread looks freaking awesome. I’d never have thought to add coffee, such a great idea! This is totally the next version I am going to make!

  5. Oh my, this bread looks amazing! Thanks for the super informative post. I am loving this ratio rally party!

  6. Kristin says:

    Wow! I can’t wait to make this!

  7. When I see a combination of Mocha, chocolate chips and call it quick…then that’s my kind of recipe!

  8. Oh gosh, I can practically taste that, Kate. It looks so good! And if you ever find that buffet table of gf goodies, let me know. 😉

  9. Those pictures just make me wanna reach through the screen. Absolutely gorgeous! All that chocolatey amazingness. hmmm…

  10. lovely looking loaf! wouldn’ this be wonderful with a cup of coffee? We are lucky – I love experimenting with all of the lovely whole grain flours. I used to use a GF flour mix – but now I just mix it up on the fly – always something interesting. I just noticed your Peanut Butter / Oatmeal / Choc chip recipe – even though its nearly 1:00 in the morning – I may go bake up a batch this minute. Nice to be connecting with you and your site via the ratio rally.

  11. You had me at Mocha; wow! This is a winner in my book. Seriously, may just have to bake this tnite! Love it…

  12. I don’t normally like mocha-ish baked goods, but I think this has changed my mind. Lord have mercy all that chocolate yumminess. Can’t wait to try this. Bookmarked. 🙂

  13. I am soo glad we found this recipe. my daughter just went gluten free about 2months ago and she has been sooo frustrated with it. Her favorite breakfast muffins are cappuccino muffins (muffins made with coffee, cinnamonand chocolate chips) and this looks like a good substitute. I am going to add some cinnamon and use milk chocokate chips and see if this makes her happy! its hard for kids to suddenly have to switch to gf and I am so thankful for your blog and all of the other bloggers out there who share so much info for us newbies. It sure does make the transition easier!

  14. At the studio. Simply can’t wait to get back to The Lab to make this, it looks like something that will get baked again & again & again!

  15. Gluten Free Steve says:

    I need to get out your way so you can cook and bake for me! Your family is so lucky!

  16. seamaiden399 says:

    Oh how delicious does that look! *drool* you had me at chocolate chip mocha. Love the look of it, and the ingredients… I think I’ll have to make this soon!!!


  17. Really cool loaf it also sounds good


  1. […] Chocolate Chip Mocha Quickbread by Kate at Gluten-Free Gobsmacked (Gluten-Free Ration Rally). […]

  2. […] the time and have them with a cup of hot cocoa in the cooler months. I was so glad when I found the Chocolate Chip Mocha Quick Bread recipe over at Gluten Free Gobsmacked as I was able to easily convert it into our favorite muffins […]

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