Outback Steakhouse Copycat Bread (Gluten Free)

• 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

1. Whisk together dry ingredients in a medium bowl.
2. 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.
3. 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.
4. Bake at 350 degrees for 20-25 minutes.

ingredients, tapioca flour, garbanzo flour, cornstarch, brown rice flour, sorghum flour, cocoa, sugar, instant coffee, xanthan gum, salt, yeast, ingredients, eggs, egg, warm milk, butter, honey

Taken from www.food.com/recipe/outback-steakhouse-copycat-bread-gluten-free-290760 (may not work)