Gluten-Free, Soy-Free, Dairy-Free Chocolate Chip Braided Loaf

Prepare the flax egg: In a small bowl, combine ground flaxseed with water and let sit for 5–10 minutes to thicken.

Activate the yeast: Warm your plant milk until lukewarm, then mix it with maple syrup and yeast in a bowl. Let sit for 10 minutes until bubbly.

Mix the dough: In a large bowl, combine gluten-free flour, baking powder, and salt. Add the flax egg, yeast mixture, melted coconut oil, vanilla extract, and apple cider vinegar. Stir until the dough is soft and slightly sticky.

Fold in chocolate chips: Gently fold in the chocolate chips, reserving a few for the top if desired.

Let it rise: Cover the bowl and place in a warm spot for 1 hour or until slightly puffed.

Shape the loaf: Divide the dough into 3 equal sections and roll each into a log. Braid the 3 pieces together on a parchment-lined baking sheet, tucking ends under. Press remaining chocolate chips on top.

Preheat and Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes until golden brown and a toothpick comes out clean.

Optional glaze: While warm, brush the loaf with a mix of maple syrup and plant milk for a glossy finish.