17
Submitted by Emily Elizabeth
"Close your eyes and this is pretty much the real thing! And you thought you'd never be able to eat Outback's bread again! This copy cat recipe is based off of recipe #25456 and converted to a gluten free version. I recommend eating within 1 week. I used two mini loaf pans and one regular sized loaf pan only because I don't have more minis. (you can add food coloring to get the dark color too, but I figured I'd just keep it natural and close my eyes!) Nutritional Information (including flours, etc): 123 Cal, 2.3 Fat, 1 Sat Fat, 22 Carbs, 1.8g Fiber, 7g Sugar, 3g protein. (Slightly over 2 points a slice with WW)"
photo by Emily Elizabeth 
- Ready In:
- 2hrs 5mins
- Ingredients:
- 16
- Yields:
-
2 loaves
- Serves:
- 24
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ingredients
-
Dry Ingredients
- 1 cup tapioca flour
- 1 cup garbanzo flour
- 1⁄2 cup cornstarch
- 1⁄2 cup brown rice flour
- 2⁄3 cup sorghum flour
- 1 tablespoon cocoa
- 1 tablespoon granulated 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 (110 degrees or 45 secs in microwave)
- 2 tablespoons butter, melted
- 1⁄2 cup honey
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directions
- Whisk together dry ingredients in a medium bowl.
- 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.
- Grease and flour two loaf pans (I use Crisco and sweet rice flour). Using a spatula, distribute the dough between the two pans. Loosely cover with plastic wrap and let rise in a warm moist place for 90 minutes (I put it in a slightly warmed oven with a pan of hot water underneath). Loaves should just about double in height.
- Bake at 350 degrees for 20-25 minutes.
Questions & Replies
-
Yes, I feel like that gluten free floors are forgiving. I often just use sprouted brown rice flour for everything these days. But if you want it to be more fluffy, be sure to incorporate a flour like tapioca or cornstarch.
Emily Elizabeth
-
Can you just purchase gluten free flour and not have to buy each individual flour? If so, how much would it use?
tnmom4u
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Reviews
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A gluten free bread worth eating! I used unsweetened Almond milk in place of dairy milk. I too used potato starch instead of the sorghum flour and canola oil in place of butter. Popped it in my Zojirushi bread maker on quick bread and with it's 3 risings the texture was close to "regular"bread . I think next time I might try it with a bit less instant coffee though. When in the bread maker I was tempted to add more flours, because it was like cake batter not at all like "regular" breads in a nice tight ball. I was surprised how it all came together and tasted wonderful. Now I can have sandwiches again!
Diann
-
Thank you! Thank you! Thank you! This bread is absolutely heavenly. Even better than gluten filled bread :) I am SO grateful to finally have found a gf bread I enjoy eating. I make mine in the bread machine on the rapid setting with light crust. I also only use 2 eggs, substitute soy flour for the sorghum, and add 2 tbsp of flax seed.
tlcollazo1230
-
Wow, not only is it gluten free, but it is good! I used an ice cream scoop to portion out the dough into round mounds onto a parchment paper lined cookie sheet. Then I use wet hands to flatten the dough before rising and baking. By slicing through them horizontally, these rounds make good buns or sandwich rounds.
sinisterpixie
-
This was really tasty. My 5 year old daughter was very concerned when we added coffee, but she loved it! My bread never actually rose, not sure why...But it was just for my family, so I really don't care what it looks like if it tastes good!!
BurgyJ
-
Oh my GOODNESS, this was so delicious! I followed the directions to the letter, except threw everything in my Zojirushi. I loved it, but the kids didn't, which was fine with me because that meant I got the whole loaf to myself. I think this would make GREAT gluten free reuben sandwiches.
Chrisbee
see 11 more reviews
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Tweaks
-
A gluten free bread worth eating! I used unsweetened Almond milk in place of dairy milk. I too used potato starch instead of the sorghum flour and canola oil in place of butter. Popped it in my Zojirushi bread maker on quick bread and with it's 3 risings the texture was close to "regular"bread . I think next time I might try it with a bit less instant coffee though. When in the bread maker I was tempted to add more flours, because it was like cake batter not at all like "regular" breads in a nice tight ball. I was surprised how it all came together and tasted wonderful. Now I can have sandwiches again!
Diann
-
I made this bread today, and WOW, it's fabulous. The texture is just like "regular" bread. The flavor is great. I made it in my bread machine on the quick cycle. (best for gluten-free breads) The only thing I changed was I used oil instead of butter. I will definitely be making this recipe a lot!
Glutenfreecook
-
When I first tasted this bread, I brought a slice out to my BF saying "This tastes like bread!!" This goes beyond great GF bread---it's just great bread in general! I did make a couple of changes due to what I had on hand. I used an all-purpose GF flour mixture in place of the garbanzo flour and used potato starch in place of the sorghum. I also halved the recipe (with 1 egg, 1 egg white) to make just 1 loaf. It turned out soft with a great crust, and it sliced wonderfully! I don't make bread too often, but when I do, I know where I'll turn!
BadgerLuv
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This is simply the BEST gluten-free bread we've ever eaten!! It tastes so much like honey wheat bread I could weep.Used DariFree in place of the milk and canola oil instead of the melted butter since my son can't have casein (milk protein). Have baked in one 9" loaf pan at 350 degrees for 35-40 minutes AND in the ABM on the sweet bread 2-lb. loaf setting with great results.This bread is terrific for toast, sandwiches, croutons, French toast, grilled cheese...and for bringing to OBSH so we can enjoy bread with our friends & family again!
IrishEyes.NYC
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
- 29 Followers
- 63 Recipes
- 10 Tweaks
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
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