Gluten Free Bread Bowl

Using The Really Great Food Company All-Purpose Flour



  • 5-6 cups RGF All-Purpose Flour
  • 1 1/2 tablespoons active dry yeast
  • 2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons olive oil


  1. Line 2 pans with parchment paper or a baking mat and set aside.
  2. Dissolve the yeast and sugar in a small bowl with warm water. Cover with saran wrap until it blooms.
  3. In a large bowl, combine 4 cups flour, salt, 1 teaspoon olive oil and the yeast mixture. Beat on medium speed (using a dough hook if you have one).
  4. Add 1/2 cup flour at a time until the dough becomes smooth, not sticky. Knead 3 minutes with a dough hook or 5-6 minutes by hand.
  5. Cover the dough ball with 1 teaspoon oil and place in a large bowl. Cover with saran wrap or a towel and allow to rise until doubles in size.
  6. Punch down the dough and then divide into six balls. Pinch the bottom of each ball to round it. Place seam down on pan. Cut an X on the top and allow to rise for 30 minutes, or until the bread doubles in size.
  7. Preheat the oven to 400°F while bread bowls are rising. Bake for 25-30 minutes, or until golden brown.
  8. To serve, cut a large round piece out of the top of the bread bowl and then hollow out the center.


*Makes 6 bread bowls


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