Are you a fan of copycat recipes? Specifically, do you crave breads that mimic a familiar restaurant loaf? If so, you’re in the right place.
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If your taste buds light up when you see “gluten free bread recipe” or you prefer copycat recipes because they give a clear expectation of flavor and texture, you’ll love this one. This gluten free version of the Outback Steakhouse bread comes remarkably close to the original.
The recipe yields two loaves — a welcome outcome since one loaf disappears quickly. The texture is unique: it balances a slightly dense crumb with a pull-apart tenderness that makes each slice irresistible.
It looks like a hearty, darker loaf — yet when you tear into it, you’ll notice a soft, almost airy pull that feels surprisingly light for its appearance. That contrast is part of what makes this bread so satisfying.
This loaf often prompts the same reaction I get: people assume it can’t be gluten free. The flavors and texture feel familiar and comforting, so you can enjoy generous slices without compromise.
The recipe uses several different flours and starches. Each ingredient contributes to the final flavor and crumb, so avoid substituting flours or changing amounts unless you know how those substitutions will affect the result.
Below are practical tips that will help you get consistent, bakery-style loaves every time.
How to Make Gluten Free Outback Steakhouse Bread
Weigh the tapioca flour
For accuracy, weigh your tapioca flour (and other ingredients when possible). Different brands and how tightly a cup is packed can change the weight, and weighing ensures consistent results.
The batter will be thin
Gluten-free doughs often behave differently from wheat doughs. This batter will be much runnier than traditional bread dough — that is intentional. Resist the urge to add extra flour; the thin batter produces a light, tender loaf once baked.
Use the right kind of loaf pan
A pan with higher sides helps the batter climb as it rises, producing a nicely domed loaf. Choose a well-made loaf pan in the size recommended in the recipe for the best rise and texture.
With those tips in mind, you’re ready to bake. This recipe reliably produces two loaves with the familiar flavor and texture that many people love.
If you try this recipe, consider leaving a rating or note about how it turned out for you.
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
- 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 (about 110°F / about 45 seconds in a 1,000 watt microwave)
- 2 Tbsp. butter, melted
- ½ cup honey
Instructions
- In a medium bowl, combine the dry ingredients: the tapioca flour, oat flour, cornstarch, brown rice flour, sorghum flour, cocoa, sugar, instant coffee granules, flax meal, salt, and yeast. Stir until evenly mixed.
- In the bowl of a stand mixer, whisk together the eggs, egg white, warm milk, melted butter, and honey on low speed until combined.
- Gradually add the dry ingredients to the wet mixture. Once everything is incorporated, scrape down the bowl and increase the mixer speed to medium. Beat for 4 minutes to develop structure and aeration.
- Grease and lightly flour two 8″ x 4.5″ loaf pans. Divide the batter evenly between the pans.
- Cover the pans loosely with plastic wrap and allow the loaves to rise in a warm place for about 90 minutes, until puffy.
- Preheat your oven to 350°F (175°C). Bake the loaves for 20–25 minutes. The tops should sound hollow when tapped lightly.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For consistent results, weigh the tapioca flour rather than relying on cup measurements.
- The recipe makes two loaves—one to enjoy right away and one to save for later.
- Use the pan size specified for the best rise and shape.
Nutrition
Carbohydrates: 28 g |
Protein: 3 g |
Fat: 2 g |
Saturated Fat: 1 g |
Cholesterol: 20 mg |
Sodium: 123 mg |
Potassium: 126 mg |
Fiber: 1 g |
Sugar: 8 g |
Vitamin A: 85 IU |
Vitamin C: 0.1 mg |
Calcium: 25 mg |
Iron: 0.8 mg