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Outback Steakhouse Copy Cat Bread Recipe Image

Outback Steakhouse Copy Cat Bread (gluten free)

By: Nancy

There are many different recipes for this bread floating around online. I make this in 5 individual loaf pans and put them in the freezer. I take one to Outback when we go now and then, or sometimes some other restaurant where their before-meal bread will be missed. I take out 1 loaf and wrap it in a paper towel and microwave on high for 1 minute. It is perfectly thawed and warm and ready to go. Wrap the whole thing in foil, paper towel and all, and it's just right by the time we get to the restaurant, or we just enjoy it at home. You don't taste the coffee or cocoa, but it does help add a bit of a brown color and rich flavor. It will be lighter than the original bread, but the taste is pretty close!!!
Details

    Dry Ingredients

    • 1 cup Tapioca Flour
    • 2/3 cup sorghum flour
    • 1 cup Garbanzo Flour
    • 1/2 cup Cornstarch
    • 1/2 cup Brown Rice Flour
    • 1 tablespoon Cocoa
    • 1 tablespoon Sugar
    • 2 teaspoons Instant Coffee
    • 2 teaspoons Xanthan Gum
    • 1 teaspoon Salt
    • 2 1/2 teaspoons Yeast

    Wet Ingredients

    • 2 Eggs
    • 1 Egg White
    • 1 cup Warm Milk
    • 2 tablespoons Melted Butter
    • 1/2 cup Honey
    Directions
    1. Whisk together dry ingredients in a medium bowl.
    2. Mix together the wet ingredients in a mixer, then slowly add the dry while leaving the mix on low. Then mix on high for 4 minutes.
    3. Grease or spray and flour (any GF) five individual size loaf pans (or 2 regular loaf pans)* Using a spatula, distribute the dough between the five pans. Loosely cover with plastic wrap and let rise in a warm moist place for 90 minutes. Loaves should just about double in height.
    4. Bake at 350 degrees for about 15 - 20 minutes for small loaves. (20 - 25 minutes for 2 large) They will be a light golden brown instead of dark brown, but you can't really tell a difference on taste!
    *I make it in 5 individual loaf pans and put the loaves in the freezer. I take one to Outback when we go, or sometimes some other restaurant where their before-meal bread will be missed. I take out 1 loaf and wrap it in a paper towel and microwave on high for 1 minute (of course you could reheat it in the oven for a bit instead.) It is perfectly thawed and warm and ready to go. Wrap the whole thing in foil, paper towel and all, and it's just right by the time we get to the restaurant - or we just enjoy one at each end of the table at home.

    One Response to “Outback Steakhouse Copy Cat Bread (gluten free)”

    1. tina April 26th, 2010 Permalink

      I just made this all the same ingreidients except for I didnt have brown rice flour so i used white rice.......very heavy!! flavor was good though.

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