We had a great Memorial Day weekend. I hope you all did too. We couldn’t have asked for better weather here in south central Alaska. I have tan lines (which is amazing… I am your typical halibut-belly-white Alaskan girl). The lawn now looks wonderful thanks to my husband, and the girls even got to jump in the sprinkler!
It’s raining today, but I’m relieved. I needed to catch up on a few things inside the house. Like cleaning out the refrigerator and baking bread. I detest cleaning out the refrigerator. It’s one chore I could live without doing, but unfortunately, it was so disgusting I would have been mortified if anyone else saw the inside of it. It’s sparkling clean now!
I really like my other bread recipes, but I needed something new… something a bit sweeter. I’ve seen other gluten free bread recipes using cocoa and instant espresso powder as ingredients, but have never tried them myself. Chocolate and coffee are some of my favorite things, so really, how could one go wrong using either of those ingredients?!
This bread recipe really turned out lovely. It has a wonderful light brown coloring, a great crust, and a nice sweet flavor.
I think you could split this recipe into two mini-loaves if you wanted, but I would recommend lowering the baking temp to 350 degrees (F), and start with a baking time of 20 minutes. We are a big loaf kinda family, so I made one big 9 x 5″ loaf.
Gluten Free Outback Steakhouse Copycat Bread Recipe:
1 cup sorghum flour
1 cup tapioca starch
½ cup arrowroot starch
½ cup brown rice flour
⅓ cup teff flour (brown teff flour, not ivory teff)
2 TBSP ground flax seeds
1 TBSP cocoa
2 ½ tsp instant yeast (I use the SAF-Instant brand)
2 tsp xanthan gum
1 ¼ tsp sea salt
¾ cup lukewarm water
½ cup honey
¼ cup coffee, room temperature
2 TBSP olive oil
Using heavy duty electric mixer, stir together all of the dry ingredients using the mixers paddle attachment.
In a separate mixing bowl, combine the eggs, coffee, honey and oil.
Slowly pour the wet ingredients into the dry and mix. When the dough is pasty, slowly pour in the lukewarm water and mix for 30 seconds at low speed. Beat for another 2 minutes at medium speed until the dough is well blended and all of the lumps are gone.
Here’s where the directions get a little tricky, so make sure you’ve had enough coffee and pay attention! =)
Pour dough into a greased 9 x 5″ metal bread pan and cover it with plastic wrap. Set a timer for 30 minutes. Preheat your oven to 350 degrees (F) and place the bread on top of the oven (not inside!). This is simply giving your loaf a nice warm place to rise on top of the oven. When your oven is up to temperature, turn it off immediately. When the 30 minute timer goes off, open the oven. It should be nice and warm inside the oven, but not hot enough to bake the bread. If you think it’s too hot inside still, simply give the oven a bit more time to cool off. Place your bread inside the oven and allow it to rise for another 40 – 60 minutes.
Remove the bread from the oven, and take off the plastic wrap. Preheat the oven to 375 degrees (F). Bake for 30 – 32 minutes. Remove the loaf from the bread pan and allow to fully cool on a cooling rack before slicing (if you can stand it – I never can!).
I recommend freezing this loaf in slices within 24 hours of baking to retain freshness.
Enjoy it! And please leave me a comment letting me know if you’ve tried it!