Amazing Homemade Gluten-free Bread Bowls

Amazing homemade gluten-free bread bowls used to be a fantasy, but now you can easily make them yourself today.

These rolls are easily made from gluten-free pantry items and can be made as extra-large dinner rolls or as giant bread bowls.

The extra-large dinner roll size will fit about one cup of soup and is pictured here. The giant bread bowl size will fit two cups of soup and would make for an extremely hearty meal. My family usually uses the dinner roll size with our favorite soups like Broccoli Cheddar Soup, Chicken & Bean Soup, or Hearty Chili.

These bread bowls require you to measure out flour using a kitchen scale. This allows us to create a special blend that will provide the lift and texture desired in a bread bowl.

One key component to the bread bowls is whole psyllium husk. Psyllium husk allows us to replace the gluten in bread and still end up with a desirable and tasty product.

If you are looking for more information about the ingredients in the bread bowls, the other flours and starches are all explained in my gluten-free pantry guide.

Making the Amazing Homemade Gluten-Free Bread Bowls

To start the bread bowls, measure the ingredients into three separate containers. Separating the yeast and gel mixtures allows both to have time to bloom and set up as desired.

Add all three bowls to a mixer and start to knead. You can also do this by hand, just be aware it may take a few more minutes. At first, the dough will be very crumbly. As you continue to knead the dough it will become much more uniform and begin to clean the bowl. 

Add the apple cider vinegar at this point. If you add it any earlier, it will turn the dough purple. This is because the vinegar and psyllium husk react without a flour barrier. There is no harm if your dough turns purple, it just won’t look like regular bread dough. 

Knead the dough for at least five minutes in a mixer, 10 minutes if by hand. The dough should be smooth and uniform. It will clean the sides of the bowl and then start to get a tiny bit sticky when it is done kneading.

Remove the dough from the mixture and place it on a lightly floured surface. Separate into the number of rolls you desire: 8 rolls are 200 g each, 6 rolls are 260 g each, and 4 rolls are 395 g each. Shape each piece of dough into a smooth ball by rolling it under your cupped hand until smooth. 

Place on a cookie sheet lined with parchment paper. Cover and let rise for 60 minutes.

Preheat the oven to 450. Place a metal pan on the bottom rack. We will fill this pan with water when we add the rolls to the oven. This creates a steam bath and helps the dough to stay soft longer so that it can have a good oven spring. The oven spring makes for a softer and larger crumb or holes on the inside of the dough.

After the rise, slice 3-4 slits in the top of each roll to allow for expansion during baking.

Place the dough in the oven. Add water to the metal pan at the bottom and bake for 40 minutes. When finished remove from the oven and let cool before serving.

My favorite food to eat with these bread bowls is Broccoli Cheddar Soup. They are the perfect combination for a cold winter day.

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