These bread bowls can hold nearly any soup, I chose a Cheesy Potato Chowder because Shawn and I both love potato soup of all kinds. First let’s make the bread bowls. Preheat oven to 350 degrees and grease your cookie sheet.
Thoroughly mix these dry ingredients in a separate bowl and set aside.
1 cup soy flour
1 cup brown rice flour
1 cup tapioca flour
½ cup sugar
¾ teaspoon salt
2 teaspoons Xanthan gum
Mix these ingredients together and set aside to “bloom”
¼ cup warm water (about 110 to 120 degrees)
2 ½ tablespoons of active dry yeast (one packet)
1 teaspoon sugar
Mix these ingredients in a separate bowl and set aside to come to room temperature.
1 cup milk
2 tablespoons of apple cider vinegar
Final ingredient is 3 large eggs. Set all ingredients out until they have reached room temperature. (when cooking with yeast you don’t want to use cold ingredients.)
Mix all ingredients together in a large bowl and if necessary add additional warm water to get the dough to the right consistency to ball up. I had to add ¾ cup warm water to mine. When thoroughly mixed, oil your hands and divide the dough into 2 equal balls. (use as much oil as is necessary, the dough should be very sticky.) Place the balls on the greased cookie sheet and allow to rise for around 20 minutes or so in a warm place. Bake at 350 degrees for approximately 30 minutes or until golden brown crust has formed.
Allow these Gluten-Free Bread Bowls to cool on a wire rack while you prepare the Cheesy Potato Chowder.
Fill a large stockpot with approximately 6 cups of water and begin bringing to a boil. Add about 5 large russet potatoes diced into 1 inch chunks and 1 large Vidalia sweet onion diced, and a dash of salt. Bring to a boil until potatoes are softened.
After the potatoes are softened, drain off 2/3 the remaining water then add 2 cups of milk and 1/4 cup of Velveeta cheese. Continue stirring while adding 1 cup of instant mashed potato flakes (check to see if gluten-free). Salt and pepper to taste.
Carefully cut a circle in the tops of the bread bowls, being careful not to remove bread too close to the bottom or sides. The main piece of the removed bread makes a great dinner roll for dipping. Ladle the soup into the gluten-free bread bowls and serve.
Here is a picture of this dish served with My gluten Free Thanksgiving Dinner. The bread is thick and hearty while being sweet to the taste and light and spongy in texture.