Unsalted Butter Light Brown sugar Granulated White Sugar Large Egg Vanilla Extract 8 grams Bobs Red Mill gluten Baking Soda Corn Starch Salt White Chocolate Chips Fresh Raspberries
Melt the butter in a small saucepan (these are especially good if using browned butter, see note in the post) and pour over the brown and white sugar and let cool for about 10 minutes.
With your handheld mixer, mix cooled melted butter and sugars until properly combined and you no longer see the yellow of the liquid butter. It needs to be all smooth. Add in your egg and vanilla extract and mix just until combined.
Combine gluten-free flour, baking soda, corn starch, and salt in a separate bowl. Stir the dry mixture into the wet ingredients mixture and bring everything together with a rubber spatula or on low speed using a handheld mixer until just combined.
Combine gluten-free flour, baking soda, corn starch, and salt in a separate bowl. Stir the dry mixture into the wet ingredients mixture and bring everything together with a rubber spatula or on low speed using a handheld mixer until just combined.
Spoon the mixture into your loaf pan, spreading the mixture all the way to the edges so it's nice and even. Sprinkle the remaining 20 grams of white chocolate chips on top and top with raspberries, pushing them into the batter a bit. Let rest for 10 minutes.