Can I use almond flour instead of a gluten-free flour blend?

Not really, almond flour alone makes this too dense. Stick to a proper gluten-free flour blend.

Will this work with flax eggs?

It’ll kind of work, but the texture’s more crumbly. Worth a shot if you’re avoiding eggs, but expect something less moist.

A: Sure, but then it’s not really chocolate sweet gluten-free bread in my book. They make it extra decadent!

Look for the top to be set and cracks to appear. If you see wet batter, keep baking, but don’t chase a perfectly clean toothpick.

Yup, just use two pans and rotate halfway through so they bake evenly.

Scale

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Preheat your oven to 350°F and line your loaf pan with parchment paper.
In a large bowl, mix the dry ingredients: gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, sugar, yogurt, milk, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix.
Fold in the chocolate chips and pour the batter into the prepared loaf pan, sprinkling extra chips on top.
Bake in the oven for 45 to 55 minutes, checking for doneness with a toothpick.
Allow to cool before slicing and serving.

Use room temperature eggs for a lighter texture. Avoid overmixing the batter to prevent a dense loaf.