Gluten Free Outback Steakhouse Bread {Gum Free Too}
This tasty gluten free outback steakhouse bread is so good, you'll never guess it's gluten free! So tender and melt-in-your-mouth delicious!
Servings: 20 slices
Calories: 146kcal
Ingredients
- 1 cup tapioca flour 140 g
- 1 cup + 2 Tbsp. oat flour
- ½ cup cornstarch
- ½ cup brown rice flour
- 2/3 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.
