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?
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!
If you enjoy this recipe, will you give it a rating?
Gluten Free Outback Steakhouse Bread {Gum Free Too}
Ingredients
- 1 cup tapioca flour 140 g
- 1 cup + 2 Tbsp. oat flour
- ½ cup cornstarch
- ½ cup brown rice flour
- ⅔ cup sorghum flour
- 1 Tbsp. cocoa
- 1 Tbsp. granulated sugar
- 1 Tbsp. instant coffee granules espresso preferred
- 3 tsp. golden flax meal
- 1 tsp. salt
- 2 ½ tsp. active dry yeast
Wet ingredients
- 2 eggs
- 1 egg white
- 1 cup warm milk 110 F (about 45 seconds in a 1,000 watt microwave)
- 2 Tbsp. butter melted
- ½ cup honey
Instructions
- 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.
Nutrition
Patti Pierce
Christine, I love all your gluten-free recipes, and make then often.
Can this outback steak bread recipe be made in a bread machine?
Thanks, Trishina
Christine
Hi Patti,
Thanks so much! So I have not made it in one, but I'd say it would need to use the cycle where there is only one rise. I'm curious to know how it turns out!
Hope that helps!
Christine
Deb
What can I use instead of milk that will provide some structure to hold the air when the dough rises? (we're lactose intolerant).
Christine
Hi Deb,
Try using an almond milk for it, that should mimic the cow's milk.
-Christine
Katy P
Is there any other binder needed, like psyllium husk powder?
Christine
Hi Katy,
Thanks for asking!
Just the golden flax meal - that functions as a binder and will work with the eggs.
~Christine
Twanna
Is there a link for weighing the starches and other flours in this recipe? The bread looks delicious! Thank you
Christine
Hi Twanna,
King Arthur has a good one - https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Hope that helps!
Christine
Debbie
King Arthur’s weight chart shows one cup of tapioca flour weighs 113 grams, not the 140 you show in the recipe. I checked two other conversion charts and the closest one shows 130 grams per cup. I’m still hoping for a revised recipe using weight measurements. 🤞🏻
Trishina
Hi Christine,
I read your recipe for the Gluten-free Outback Steakhouse bread.
Can I use carob powder for the cocoa and skip the espresso
powder (I don't drink coffee))?
I am going to get a scale to measure my flour.
Maybe this is the reason why my GF bread doesn't turn out too good.
I have GF bread cycle on my breadmaker. If I use that for this bread,
will it turn out good? Thanks, Trishina
Christine
Hi Trishina,
Thanks for asking!
So I haven't tested it with carob powder. If you decide to try it, it may change the results though. Same for the espresso powder - if you skip it, it may change the taste and texture of the bread.
Scales are a great help for flours!
And as for the bread machine - I definitely love my bread machine, but haven't made this bread in it, so I can't say for sure.
Hope that helps.
~Christine
Marie
Witch bread pans on norpro there are so many to choose from...? Thank you
Christine
Hi Marie,
Thanks for asking - I use these: https://amzn.to/305RmqI
The 8" ones are wonderful for gluten free breads!
Hope that helps!
Christine
Menachem
Hi
My grand daughter who's type 1 diabetics and diagnosed with Celiac can't have Oat for the first year. what can I substitute it with?
Thanks
Christine
Hi Menachem,
Thanks for asking - so this chart https://zestforbaking.com/guide-to-gluten-free-flour-substitutes lists different flours and their fiber and protein content. So substituting for oats, you'd find an equivalent flour. Amaranth and sorghum are fairly close. Those would give you the best results.
Hope that helps!
~Christine
Debbie
What size loaves does it make? One pound? Thanks.
Christine
Hi Debbie,
Correct, two - 1 pound loaves.
~Christine
Debbie
I made a two pound loaf in my bread machine. I usually don’t make bread recipes that use cup measurements instead of grams but I miss Outback bread so much, I gave it a try and put up with the mess. This is a different batter than I’m used to. Very soupy. Thanks for the warning that it would be loose. I actually laughed out loud when it came time to shape the loaf and there was just a puddle of dough in there. It did rise and then fell a bit and left a thin layer of batter on the sides of the pan. I baked it for around 55 minutes until the internal temperate reached 205 degrees. Next time I will use less instant coffee. It’s a little too strong for me. Thank you for bringing Outback bread back into my life!
Christine
Hi Debbie,
Thank you for your feedback - hard to believe something like soup comes out like bread right?!
Glad you enjoyed it!
~Christine
Debbie
Thanks again for this recipe. I was getting so tired of watching my husband eat the bread at Outback when I couldn’t. Now I can have it whenever I want!
Christine
Enjoy every bite 🙂
Suddenly GF
Could we use molasses instead of honey (full or partial swap)? I used molasses in a Cheesecake Factory copycat brown bread recipe?
Christine
Hi!
So I haven't personally tested it, but I've heard from others than yes, it work just fine with molasses.
Hope that helps,
Christine
Cee
Is there a substitute you could recommend for the egg whites? I use Just eggs as egg replacements but am not sure what replacement can be used for egg whites. Thanks, Christine.
Christine
Hi Cee,
Sorry for the delay in responding. Just use a bit less (like 2 Tablespoons) of Just Eggs for the egg white.
Christine
Debbie
Hi Christine,
Is there any chance that you will update this recipe using grams instead of cups? I tried to convert it myself but when I measure the flour in a cup and then weigh it, I get a different weight each time! Thanks.
Christine
Hi Debbie,
Yes! I'll update it and email when it's ready!
Christine
Debbie
Thank you Christine! I appreciate it. I love this bread!
Debbie
Hi Christine,
I’ve been waiting over a year for the recipe with weight measurements. Any chance you will get to it soon? Thanks.
Lucy
What can I sub for egg? I can't have chia or flax seed as an option. Would applesauce work?
Christine
Hi Lucy,
Thanks for asking. I've been using/testing out Just egg and it works really well. So I'd suggest that. Here it is https://amzn.to/3HXTC5C
Christine
Alene
Hi! I was hoping someone else asked the question for me, but they didn’t. I cannot eat rice at all, in any form. I believe it's only one half cup. Can something else substituted for it? Thank you!
Christine
Hi Alene,
Sorry I missed your question - you could just increase the sorghum flour. Here's a chart that may help https://zestforbaking.com/guide-to-gluten-free-flour-substitutes
Christine