Gluten Free Outback Steakhouse Bread {Gum Free Too}
Would all the copycat recipes fans please stand up?
Or maybe I should say, would all the bread-loving copycat recipe fans please stand up?
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If your taste buds swoon when a) you see the words ‘gluten free bread recipe’ or b) you like recipes that are designed to taste like a familiar, well known item (ie. copycat) and take the guesswork out of ‘what is this going to taste like’ – then you are in luck. You’ve come to the right place!
This gluten free Outback Steakhouse bread is as close to the real thing as well, anything. The recipe makes two loaves, which is a good thing because you will go through one in one sitting. Or umm, maybe that’s just me {guilty}. But seriously, how can you resist that texture…
It’s a cross between dense and light. I know that’s a strange combination, but it really is. It’s got that darker color for a dense bread, but also ties in a pull-apart, lightness that makes you want to just tear into it.
That’s the best way I can explain it.
It’s like a loaf of bread that you see and think ‘oh it can’t be gluten free’ only to find out it is and you can have all the bread you want!
This recipe uses several flours and starches, but before you think, ugh, I’m tired of all the different starches and flours, stick with me here. This is not like the recipe for rolls that use only starch (yes, they really do use only starch), but this bread was tweaked and altered so it actually tastes like Outback Steakhouse bread.
Don’t be tempted to sub flours or decrease or increase amounts – each one plays a big role.
In addition to that important tip, here are some others that will result in the best Outback Steakhouse bread you’ve ever tasted…
How to Make Gluten Free Outback Steakhouse Bread
Weigh the tapioca flour
I mentioned that I’ve been weighing my starches more. Well, it goes for this recipe too. Weighing ingredients rather than measuring in a measuring cup ensures that you get the correct amount in your recipe. It’s crazy to think that different starch brands actually weigh differently but it’s true.
The batter will be thin
This will really throw off any baker who isn’t used to gluten free baking. This batter will be quite runny. Actually really runny.
But don’t let that consistency trick you into adding more flour or starch. It really is supposed to be like that. The result will be amazing, I promise.
Use the right kind of loaf pan
I’ll be honest, I’ve just discovered these loaf pans and I LOVE them. They are from Norpro and gluten free breads bake beautifully in them.
See the high sides? That encourages the batter to climb up in the pan for a nicely risen loaf. They’re not the cheapest pans, but not the most expensive either – really they’re a balance and produce a mouthwatering loaf of bread.
So now that you have all the tips for a delicious and lovely textured loaf of gluten free Outback Steakhouse Bread, let’s start baking!
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Gluten Free Outback Steakhouse Bread {Gum Free Too}
Ingredients
Method
- In a medium bowl, add the flours, cocoa, sugar, coffee granules, flax meal, salt and yeast. Stir to combine.
- In the bowl of a stand mixer, add the eggs, egg white, milk, butter and honey. Mix on low speed.
- Gradually add in the dry ingredients. Once the batter is fully mixed, scrape the batter down with a spatula and then turn the mixer to medium and beat for 4 minutes.
- Grease and flour two 8” x 4.5” loaf pans. Divide the batter between the two pans.
- Cover loosely with plastic wrap and let rise in a warm place for 90 minutes.
- Preheat oven to 350 F and bake for 20 – 25 minutes. Loaves will sound hollow when lightly tapped with your finger.
- Let cool in pans for 10 minutes, then remove from pan and set on a wire rack to cool completely.
Notes
- Make sure you weigh the tapioca flour for the most accurate amount.
- This recipe makes 2 loaves, so you can enjoy one now and one for later.
- Use the size pan specified in the recipe for the best results.
