Outback Steakhouse Copycat Bread (Gluten Free) - cooking recipe

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

Preparation

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.