Gluten Free Bread Bowls
For you gluten-free fans out there, these turn out great. they are dense and hold up beautifully filled with your delicious soup.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/3 cups | (280 ml) warm water, about 100°f |
| 1 tablespoon | (12 grams) rapid rise yeast |
| 1 tablespoon | (14 grams) granulated sugar or honey |
| 1 1/2 cups | (240 grams) brown rice flour |
| 1 cup | (125 grams) millet flour |
| 1 cup | (120 grams) tapioca starch/flour |
| 1/2 cup | (90 grams) sweet rice flour |
| 1/4 cup | (40 grams) potato starch (not flour) |
| 1/4 cup | (18 grams) dry milk powder |
| 1 tablespoon | (10 grams) xanthan gum |
| 1 teaspoon | (4 grams) salt |
| 1/2 teaspoon | garlic powder (optional) |
| 2 | large eggs, room temperature |
| 3 tablespoons | (45 ml) canola oil |
| 1 teaspoon | (15 ml) apple cider vinegar |
| 1 | egg white whisked with 1 tablespoon water, for an egg wash while baking |
Directions:
Line a baking sheet with parchment paper.
Combine warm water, yeast, and sugar (or honey) in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
In the bowl of a stand mixer fitted with a paddle attachment, combine the brown rice flour, millet flour, tapioca starch, sweet rice flour, potato starch, milk powder, xanthan gum, salt, and garlic powder (if using). Mix well.
Add the eggs, oil, and apple cider vinegar to the yeast mixture. Whisk to combine.
With mixer on lowest speed, slowly add the wet ingredients to the dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 2-3 minutes.
Grease your hands with some shortening, and divide and shape the dough into four even loaves.
Cover lightly with a lint-free towel and let rise in a warm, draft-free place for 30-40 minutes.
Meanwhile, preheat oven to 375°F.
Using a pastry brush, brush the loaves with half of the egg white wash (saving the remaining for a second brushing).
Bake for 15 minutes. Remove the baking sheet from the oven, and brush with the remaining egg white wash. Return loaves to oven, and bake for an additional 10-15 minutes.
Remove bread from baking sheet and place on a wire cooling rack. Cool for at least 30 minutes before removing the top and carefully scooping out the inside of the bread to make room for your soup or stew.
Source: faithfullyglutenfree.com
