Delicious, soft, and chewy chocolate mochi bread loaf is super easy to put together and no yeast is needed. This has become our family’s new favorite bread.
OUR FAMILY’S NEW FAVORITE
I wasn’t going to share this no-yeast chocolate mochi bread loaf at first because I wasn’t sure if it’s good enough, but I kept baking it every week and the family has voted that this chocolate mochi bread was so good I had to share it!
This is an adaptation from a very popular and delicious super easy no-yeast mini cheddar mochi bread. From there I made an easy no-yeast gluten-free artisan mochi bread.
WHY YOU’LL LIKE THIS RECIPE
1. YOU DON’T NEED GLUTEN-FREE PREMIX FLOUR
You only need glutinous rice flour (mochiko flour) and tapioca starch, which are widely available these days
2. NO STANDMIXER OR HAND MIXER NEEDED
You can mix it with your hands and no kneading necessary either
3. TEXTURE AND TASTE
This bread has a soft, dense, moist and satisfying amount of chewiness. It also has an assertive flavor of chocolate (love you chocolate!!) and not overly sweet. We got so hooked with the texture of this bread it’s hard to explain!
HOW TO MAKE NO-YEAST GLUTEN-FREE CHOCOLATE MOCHI BREAD LOAF
1. Put milk, butter, and sugar in a saucepan. Bring to a boil
2. Then lower the heat and immediately add the glutinous rice flour and keep stirring until you get a wet dough that is quite lumpy but keep stirring until the liquid gets absorbed. Remove from the heat
3. Sift in tapioca starch, baking powder, and salt and stir with a strong rigid spatula.
4. They will feel dry and won’t come together. The rough dough should feel warm and not hot. We are going to add the eggs and we don’t want the dough to cook the eggs. So please make sure it’s warm and not hot
5. Add half of the eggs you have beaten and keep stirring. The dough will appear separated at first, but keep stirring
6. If it comes together into a nice non-sticky dough, it means you need to add more eggs. What we are looking for is a dough that is paste-like consistency and when you lift it up with a spatula, it will trail down like a V shape (refer to the photo and video if you are not sure). When you get to this consistency, you are on the right track.
7. Stir in half of the chocolate chips and combine. The chocolate will melt some because it’s warm
8. Transfer half of the dough to a loaf pan, sprinkle with some chocolate chips and then finish with the rest of the dough (I didn’t think of this and stir all the chocolate in and they melt into the dough). Smooth the top with a spatula. Sprinkle with more chocolate if you like.
9. Bake the bread on a middle rack for one hour and then turn off the oven without opening the door and let it cools down for 15 minutes. If you insert a skewer or a tester, it should come out with some smear of chocolate and a few sticky crumbs, it’s normal. As long as it’s not wet anymore, it’s done baking. The time is just a reference. It depends on your oven temperature accuracy too. You may need to bake a little longer if the inside is still wet
SWEET VERSION: you can replace chocolate chips with dried fruits like raisins, craisins, chopped pitted dates, etc
SAVORY VERSION: you can reduce the amount of sugar and replace chocolate chips with shredded or grated cheese, salted olives, bacon bits, etc
The best part of the day was, of course, slicing this bread and getting to sample it. Though I have to admit that it was more than a sampling! It was more of me eating 2-3 slices!
The bread may not look as elegant, but I love the rustic look of it and for the bread to taste this good, I suppose look can come second 😉
WILL MOCHI BREAD STAYS SOFT FOR DAYS?
No they won’t. That’s why I make small loaf. They taste the best the same day you make them. The will harden next day. You can mist them with water and loosely wrap them in a foil and warm them up in a preheated oven/toaster oven or air-fryer at 350 F for 8-10 minutes or until they are back to their soft chewy self again
HOW TO STORE MOCHI BREAD
Once they cool down completely, wrap them up in a plastic wrap, and put it inside a zipper bag, push all the air out and seal it. They can be kept like this at room temperature for about 3 days. Only slice what you are going to serve. That way you won’t dry out all the slices.
DID YOU MAKE THIS NO-YEAST GLUTEN-FREE CHOCOLATE MOCHI BREAD LOAF RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
I’ve been testing many rounds and decided to update this recipe based on my latest “experiment” on June 13, 2021. I used more tapioca starch,less glutinous rice flour, and precooked the dough really made a difference in terms of chewiness in this latest recipe. The bread is soft with a satisfying amount of chewiness IMHO.
Easy No-Yeast Gluten Free Chocolate Mochi Bread Loaf
- 260 gr tapioca starch
- 80 gr glutinous rice flour (also known as mochiko flour/sweet rice flour) plus more as needed
- 1 tsp baking powder
- ½ tsp salt
- 100 gr semi-sweet chocolate plus more to sprinkle on top (optional)
- 260 ml milk You can use low or full-fat dairy or nut milk
- 60 gr sugar
- 60 gr butter before melting
- 2 large eggs beaten (you may not need all)
Make the dough:
- Preheat oven to 350 F (180 C). My oven is a conventional oven with bottom heat. Brush the loaf pan with a bit of oil on all sides and set aside. Put milk, butter, and sugar in a saucepan. Bring to a boil and then lower the heat and immediately add the glutinous rice flour and keep stirring until you get a wet dough that is quite lumpy but keep stirring until the liquid gets absorbed. Remove from the heat
- Sift in tapioca starch, baking powder, and salt and stir with a strong rigid spatula. They will feel dry and won't come together. The rough dough should feel warm and not hot. We are going to add the eggs and we don't want the dough to cook the eggs. So please make sure it's warm and not hot. Add half of the eggs you have beaten and keep stirring. The dough will appear separated at first, but keep stirring
Dough consistency to look for:
- If it comes together into a nice non-sticky dough, it means you need to add more eggs. What we are looking for is a dough that is paste-like consistency and when you lift it up with a spatula, it will trail down like a V shape (refer to photo and video if you are not sure). When you get to this consistency, you are on the right track. Stir in half of the chocolate chips and combine. The chocolate will melt some because it's warm
Bake the bread:
- Transfer half of the dough to a loaf pan, sprinkle with some chocolate chips and then finish with the rest of the dough (I didn't think of this and stir all the chocolate in and they melt into the dough). Smooth the top with a spatula. Sprinkle with more chocolate if you like. Bake the bread on a middle rack for one hour and then turn off the oven without opening the door and let it cools down for 15 minutes. If you insert a skewer or a tester, it should come out with some smear of chocolate and a bit of sticky crumbs, it's normal. As long as it's not wet anymore, it's done baking. The time is just a reference. It depends on your oven temperature accuracy too. You may need to bake a little longer if the inside is still wet
- Gluten-free bread doesn't rise high and has a denser and heavier texture compared to non-gluten-free bread
- Transfer to a cooling rack to let it cools down for at least one hour before slicing
- The bread taste the best on the same day it is baked. They tend to harden a little bit, but still chewy. Simply reheat for few seconds in the oven or loosely wrap in a foil and bake at 350 F for 8-10 minutes and it will taste soft and chewy again
- Once the bread cools down completely, wrap it up or put in a zipper bag and push all the air out and store at room temperature for 3-4 days
can i substitute the tapicico for corn starch or potato
Hi Arla, I’ve never tried it with cornstarch or potato starch. Tapioca starch adds chewiness to the bread. In fact, I’ve just modified the recipe after testing so many rounds to improve the texture. I recommend using tapioca starch for the best result if possible.
Do you think Bob’s Red Mill sweet white rice flour will yield a good result with this bread? I’ve never used Mochiko so I don’t know how it compares.
Hi Melanie, I have never tried Bob’s Red Mill sweet rice flour before. I think it should be okay though. I’ve always either used the Japanese mochiko or the Thai glutinous rice flour.
I made this bread today using Bob’s Red Mill sweet white rice flour and have a couple of comments:
1. Measurements: The rice flour volume and weights didn’t agree–I measured out 1.75 cup and it was way more than 200 grams. So I went with the weight (used 200 grams), which seems like it was the correct choice.
2. Texture: It wasn’t as chewy as I envisioned. I hope to make it again and increase the ratio of tapioca flour to rice flour in hopes of getting a chewier bread. My bread was a tiny bit grainy and a little on the dry side. Maybe a different rice flour would yield a better result.
3. Sinking chips: My chocolate chips ended up in the bottom half of my loaf. I should have coated the chips in flour before adding them to the batter.
4. Turbinado sugar: I didn’t add this, and I suspect that’s why my loaf didn’t brown quite as much on top.
I liked that the bread itself wasn’t overly sweet, since the chips bring a lot of sweetness. Thanks for the recipe, I look forward to playing with it some more.
Hi Melanie, thank you for you input. Great idea to use the weight measurement. The volume is not very accurate since there are lots of rounding up and down. I forgot to add the part to coat the chocolate chips with flour so they float. Thank you for bringing this up. Have fun tweaking with the recipe and let me know how it turned out if you have the chance 🙂 I’m all for improvement!
Hi, can i bake this in a bread machine?
Hi Lois, I’m sure you can. I don’t own a bread machine though, so I can’t tell you exactly the setting to use, but you can try a gluten-free setting if there’s one in your bread machine or whichever setting you think may suit since gluten-free bread does take longer to bake compared to regular bread.
Hi Marv, I took pictures and tag you on #WhatToCookToday, but not sure if its the correct one. Thank you for sharing all your recipes. Im fail baking so many times that I am actually pretty resistent to baking until my friend sent me no tanzhong bread recipe from you a couple of weeks back. Ohh.. i have been baking bread alot more since because I experience success. Hahah.. will tag pictures soon. Thank you and its easy to follow yoir recipe plus video demo especially for a novice like me.
Ahhh THANK YOU Marv. Saw the updated recipe. Will try again😁
Sorry for the error! 🙂 I hope it turns out well for you this time, if not, you know who to blame LOL!
Hi, May i know if we should use oil or vanilla extract in this mochi bread recipe? I saw the demo video uses vanilla extract but not oil while in your receipe list, there is 40gr oil but no qty for vanilla extract. Can we omit oil or replace oil with butter? I thought my bread is very dense inside, is it because i used oil while your demo did not? Thank you
Hi Serene, it should be oil. There is an error in the video. I must have accidentally edited out the oil part and forgot to put the vanilla extract in the recipe. There should be oil in the recipe. The oil is what keeping the bread moist. You can definitely use butter (same amount) if you prefer, but the oil shouldn’t make the bread dense. But do expect that gluten-free bread like this will be denser compared to non-gluten-free bread in nature. It shouldn’t be overly dense though. Perhaps it may need a bit longer time in the oven and also check to make sure the baking powder is still good too. THis is the only leavening for the bread as we don’t use yeast.
I don’t have tapioca flour. would it be okay to use all glutinous rice flour?
Sorry that I somehow missed replying to your comment here. I have seen some recipes with only glutinous rice flour for mochi bread. You might be able to get away with it, probably will be quite stretchy and chewy though. I haven’t tried it myself.
I love the mochi bread, taste really good. However, my bread seems dense in the middle unlike yours in your photo. Do you know why?
Thank you 😊
Hi Yenni, how did the dough feel like? was it more at a drier side? If you can get the dough slightly sticky, just slightly, usually the bread will be softer. And also it could be maybe they need a bit longer time in the oven.
Hi! Can I use flax egg in this recipe?
Hi Earlene, I haven’t tried flax egg in this particular recipe, I’ve tried it with chia eggs before. I believe flax egg would work too. The bread just came out much denser when I used chia eggs. I would love to know how it turns out with flax egg if you end up trying it 🙂
Did you change the recipe recently?
Hi Magda, I did “improve” it by changing the ratio of tapioca and glutinous rice flour ratio and the eggs. This version is softer and not as dry as the previous version.