Chocolate Chip Yogurt Gluten Free Quick Bread

INGREDIENTS

1 3/4 cups

(245 g) all-purpose gluten free flour (I used Better Batter)

6 tbsp

cornstarch

1 tsp

xanthan gum (omit if your blend already contains it)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

3/4 cup

granulated sugar

6 tbsp

unsalted butter, at room temperature

1 cup

plain yogurt, at room temperature

eggs (120 g, out of shell) at room temperature, beaten

3 oz

miniature chocolate chips, tossed with 1 teaspoon cornstarch