My friends love to meet for lunch at a popular restaurant that offers soup or chili in bread bowls. The smell is amazing and I could never help but wish that there was a gluten free version available.
Now, I make my bread bowls at home. This bread works beautifully for soups and chili. It has a crunchy crust that is easy to cut with a soft inside.
Bread bowls are a fun way to eat food. I like to cut mine into triangles and eat it with a fork. My daughter prefers to rip the outside of the bread up to dip into the center, while the boys eat it all at once. My son loves to eat buttered gluten free pasta inside of a bread bowl. The possibilities are endless. If you can eat it out of a bowl, you can eat it out of a bread bowl!
Try it with our Chili for a delicious cold weather meal.However you like to eat your bread bowl, now you can enjoy your own, deliciously gluten free.
For more delicious gluten free recipes, please visit our recipe page.
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| Prep Time | 15 minutes |
| Cook Time | 40-45 minutes |
| Passive Time | 20-25 minutes |
| Servings |
6" bowls
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- 1 1/4 Cup warm water
- 2 tbsp granulated sugar
- 2 pkts rapid rise yeast
- 3 Cup all purpose gluten free flour mix with xanthan gum
- 3 tbsp dry milk powder
- 3 tsp xanthan gum
- 1 1/2 tsp salt
- 4 egg whites slightly beaten
- 1 tsp vinegar white
- 3 tbsp butter unsalted, melted and cooled
- 1 1/2 tbsp corn meal for dusting pan
Ingredients
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- In warm water (110-115 degrees,) stir in granulated sugar until dissolved. Add yeast and stir to mix. Set aside.
- In the bowl of a stand mixer, measure out flour, milk powder, gum and salt. If your all purpose gluten free flour blend does not contain xanthan gum, add 1 1/2 tsp of additional xanthan gum to bowl. Blend on low until well incorporated.
- In a separate bowl, whisk together egg whites, 2 tablespoons of the melted, cooled butter and vinegar.
- With stand mixer on low, alternate adding egg mix and yeast mix to the dry ingredients until all are combined.
- Beat dough on high for two minutes.
- Sprinkle corn meal onto a silicone baking mat or parchment paper covered baking sheet.
- Divide dough into three equal rounds, using very wet hands to smooth before placing on the baking sheet.
- Brush the rounds with the remaining 1 tablespoon of melted and cooled butter and set pan in a warm area.
- Cover loosely and allow the bread to rise for 20-25 minutes or until about doubled in size. Do not let them overproof.
- Bake in a 400 degree oven for 40-45 minutes or until the internal temperature of the bread reaches 210 degrees.
- Remove bread and allow to cool on a rack.
- To serve as a bread bowl, using a serrated knife, cut a circle out of the top. Remove inside bread without going through the bottom. Fill with your favorite soup or chili and enjoy.
These bread bowls will last nicely wrapped in a towel on the counter for 2-3 days without serving. If not using within three days, wrap tightly in plastic wrap and freeze in a plastic freezer bag.
This Bread Bowls recipe is gluten free and vegetarian.
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