Printable Gluten-Free Outback Bread Recipe Card

5 from 5 votes

Soft, dark, slightly sweet gluten-free Outback bread; an easy gum-free copycat that tastes like the restaurant favorite.

Prep Time25

Cook Time25

Rise time1 30

Total Time2 20

Course: Appetizer, bread

Cuisine: American

Servings: slices

Calories: 146kcal

Author: Tikare

Step 1: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the tapioca flour, oat flour, cornstarch, brown rice flour, sorghum flour, cocoa powder, granulated sugar, instant coffee granules, golden flax meal, salt, and active dry yeast until evenly combined.
Step 2: Mix the Wet Ingredients
In the bowl of a stand mixer, combine the eggs, egg white, warm milk, melted butter, and honey. Mix on low speed until blended.
Step 3: Beat the Batter
Gradually add the dry ingredients to the wet ingredients while mixing. Once everything is incorporated, scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat for 4 minutes.
The batter will be very thin and pourable. Resist the urge to add more flour.
Step 4: Fill the Loaf Pans
Grease and lightly flour two 8 × 4½-inch loaf pans. Divide the batter evenly between the prepared pans.
Step 5: Let the Bread Rise
Cover the pans loosely with plastic wrap and place them in a warm, draft-free area. Let the batter rise for 90 minutes, or until it has noticeably increased in volume.
Step 6: Bake
During the final 15–20 minutes of rising, preheat the oven to 350°F (175°C). Bake for 20–25 minutes.
Step 7: Cool
Allow the loaves to cool in the pans for 10 minutes. Carefully remove them from the pans and transfer to a wire rack.
Cool completely before slicing.

Weigh the tapioca flour for the most accurate results.
Do not substitute or adjust the flour blend.
Use 8 × 4½-inch loaf pans for the best rise.
This recipe makes two loaves, so you can enjoy one now and freeze one for later.

Your bread is fully baked when:
The tops are lightly browned and feel firm to the touch.
The loaves sound hollow when gently tapped on the bottom.
An instant-read thermometer inserted into the center reads 205–210°F (96–99°C).
The bread releases easily from the sides of the pan and holds its shape after 10 minutes of cooling.

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 1 week, though refrigeration may slightly dry the bread.
Freezer: Slice the cooled bread and freeze in a freezer-safe bag for up to 3 months. Separate slices with parchment paper for easy thawing.
To Reheat: Toast slices directly from frozen or warm in a 300°F oven for 5–10 minutes until heated through.