Bread Bowls
Servings Prep Time
36″ bowls 15minutes
Cook Time Passive Time
40-45minutes 20-25minutes
Servings Prep Time
36″ bowls 15minutes
Cook Time Passive Time
40-45minutes 20-25minutes
  1. In warm water (110-115 degrees,) stir in granulated sugar until dissolved. Add yeast and stir to mix. Set aside.
  2. 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.
  3. In a separate bowl, whisk together egg whites, 2 tablespoons of the melted, cooled butter and vinegar.
  4. With stand mixer on low, alternate adding egg mix and yeast mix to the dry ingredients until all are combined.
  5. Beat dough on high for two minutes.
  6. Sprinkle corn meal onto a silicone baking mat or parchment paper covered baking sheet.
  7. Divide dough into three equal rounds, using very wet hands to smooth before placing on the baking sheet.
  8. Brush the rounds with the remaining 1 tablespoon of melted and cooled butter and set pan in a warm area.
  9. Cover loosely and allow the bread to rise for 20-25 minutes or until about doubled in size. Do not let them overproof.
  10. Bake in a 400 degree oven for 40-45 minutes or until the internal temperature of the bread reaches 210 degrees.
  11. Remove bread and allow to cool on a rack.
  12. 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.
Recipe Notes

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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