Outback Steakhouse Copycat Bread Gluten Free
Satisfy your craving for the iconic Outback Steakhouse bread with this gluten-free copycat recipe that delivers all the chewy, slightly sweet, and rustic charm of the original without the gluten. Made with a blend of gluten-free all-purpose flour, cocoa powder, and heritage ingredients like molasses and honey, this bread achieves a perfect balance of earthy flavor and subtle sweetness. The addition of instant yeast ensures a beautiful rise, while a dusting of cornmeal adds a rustic texture reminiscent of the famous steakhouse loaf. With just 20 minutes of prep time and an easy-to-follow method, this recipe is perfect for baking enthusiasts and gluten-free diners alike. Enjoy warm slices slathered with butter or paired with a savory dipping oil, and bring the beloved taste of a night out into your kitchen! Perfect for SEO, this recipe focuses on "gluten-free bread recipes," "Outback Steakhouse copycat bread," and "easy gluten-free baking."
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 2 tablespoons Cocoa powder
- 1 packet Instant yeast
- 1 teaspoon Salt
- 3 tablespoons Brown sugar
- 3 tablespoons Honey
- 2 tablespoons Molasses
- 1.25 cups Warm water (110°F/43°C)
- 3 tablespoons Olive oil
- 1 teaspoon Xanthan gum (if not included in your gluten-free flour blend)
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, cocoa powder, instant yeast, salt, and xanthan gum (if using). Whisk together to evenly distribute the dry ingredients.
In a separate bowl, mix the warm water, brown sugar, honey, molasses, and olive oil until well combined.
Slowly add the wet ingredients to the dry ingredients. Use a stand mixer with a paddle attachment or mix by hand until a smooth, sticky dough forms. The dough should hold its shape but still be slightly tacky.
Lightly grease a bowl with olive oil and transfer the dough into it. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until the dough has doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Sprinkle the parchment paper with cornmeal to create a rustic texture on the bottom of the bread.
Once risen, divide the dough into two or three equal portions, depending on your desired loaf size. Shape each portion into small loaves or rolls and place onto the prepared baking sheet.
Let the shaped dough rest for an additional 15 minutes while the oven preheats to allow a slight second rise.
Bake in the preheated oven for 20-25 minutes, or until the loaves are firm and sound hollow when tapped lightly on the bottom.
Remove from the oven and let cool on a wire rack before slicing and serving. Serve warm with butter or your favorite dipping oil.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 395.4 g | 144% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 108.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
