I made a new recipe my wife found for me at ‘Gluten Free on a Shoestring dot com’ called ‘Chocolate Chip Yogurt Gluten Free Quick Bread’ ~ and it’s absolutely delicious!  I used ‘King Arthur Flour’s Gluten Free Measure For Measure Flour’ and vanilla yogurt, and the results were scrumptious.  Here’s a couple of notes from our experience based on our stove’s temperature and baking time:

– We baked this for 30 minutes at 350 degrees F, and 20 minutes at 325 degrees, and then let it set in the pan for only 5 minutes before turning it out.  The quick bread was slightly overbaked, but otherwise delicious.

– Next time, we’ll bake it for 20 minutes at 350 degrees, and for another 20 minutes at 325 degrees, and begin checking for doneness every 5 minutes.

Here’s the gallery of our photos ~ enjoy! ☼ 🙂