This Gluten Free Bread Bowl recipe is versatile, savory and crave worthy. The mini bowls can be enjoyed with savory or sweet fillings—which is one of my absolute favorite parts about them! With a crispy, biscuit like texture—they don’t require any time to rise, they’re made with almond flours, naturally gluten free, and use greek yogurt and eggs. So delish!
This post may contain affiliate links, please see our privacy policy for details.
How To Make A Gluten Free Bread Bowl
There’s nothing quite like enjoying a hearty soup served in a warm, crusty bread bowl. For those following a gluten-free diet, finding delicious and satisfying bread options can be a challenge. That’s why I’m excited to share this amazing recipe for gluten-free bread bowls. Today I made the Gluten Free Bread Bowl into a perfect, savory breakfast using an egg, tomato, basil, and my favorite garlic salt! This is one of my many favorite uses. I’ll share how to do that below but feel free to fill them with whatever you like best!
Bread Bowl Ingredients
- 2 1/2 Cups Almond Flour
- 1/2 Cup Greek Yogurt
- 2 Eggs
- 2 Tablespoons Olive Oil
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Garlic Powder optional
Optional Egg Filling Ingredients
- 1 Egg
- 1 Tomato Slice
- 1 Teaspoon Fresh Basil
- Spicy Garlic Salt
Gluten Free Bread Bowl Step-By-Step Instructions
Start by preheating your oven to 375℉. This temperature is perfect for achieving a beautifully crisp and golden exterior on your gluten-free bread bowls.
Prepare the Wet Ingredients
In a medium-sized bowl, combine the wet ingredients. Add 1 cup of Greek yogurt, 2 large eggs, and 2 tablespoons of olive oil. Mix these ingredients well until they are thoroughly combined and smooth. The Greek yogurt and eggs provide moisture and structure, while the olive oil adds a subtle richness to your gluten-free bread bowls.
Combine the Dry Ingredients
In another bowl, gather your dry ingredients. Combine 2 cups of almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of garlic powder. Mix these dry ingredients well to ensure the baking powder is evenly distributed, which helps your gluten-free bread bowls rise properly.
Mix Wet and Dry Ingredients
Slowly add the wet ingredients to the dry ingredients. Stir the mixture until it forms a thick, cohesive dough that you can mold with your hands. The consistency should be thick enough to hold its shape when formed, ensuring your gluten-free bread bowls will be sturdy and perfect for holding soups or stews.
Prepare the Ramekins
If you have small ramekins or oven-safe bowls, these work best for shaping your gluten-free bread bowls. Alternatively, muffin tins or any oven-safe bowl will also work. This recipe makes approximately 4 bread bowls using standard ramekins. Line each ramekin or bowl with tinfoil and lightly coat with olive oil. This step is crucial to prevent the dough from sticking to the sides.
Shape the Bread Bowls
Take portions of the dough and press them into the prepared ramekins or bowls. Push the dough up against the sides to create a bowl shape. Make sure the dough is evenly distributed to ensure even baking.
Bake the Bread Bowls
Place your ramekins or bowls on a baking sheet and transfer them to the preheated oven. Bake for 20-25 minutes or until the bread bowls are lightly browned and crisp on the outside. The baking time may vary slightly depending on the size of your bowls, so keep an eye on them to avoid over-baking.
Optional: Make Basil Egg Gluten-Free Breakfast Bowls
For a delicious twist, you can transform these gluten-free bread bowls into Basil Egg Gluten-Free Breakfast Bowls. Once the bread bowls have finished baking, remove them from the oven. Place a slice of tomato at the bottom of each bread bowl, then crack an egg into each one. Sprinkle with fresh basil and a pinch of garlic salt. Return the bread bowls to the oven and bake for an additional 15 minutes, or until the eggs are cooked to your liking.
Enjoy Your Gluten-Free Bread Bowls
Remove the bread bowls from the oven and let them cool slightly before serving. These gluten-free bread bowls are perfect for serving savory breakfasts or filling with your favorite soups, stews, or dips. Enjoy the perfect blend of crisp exterior and soft, flavorful interior!
Fun Ways To Fill These Bowls!
I decided to transform these gluten-free bread bowls into breakfast bowls this time, but their versatility is truly endless! Whether you’re in the mood for something sweet, savory, breakfast-like, or soupy, these bread bowls are the perfect base. Let’s dive into some of the fun and delicious ways you can fill them!
Soup in a Bread Bowl
Who can resist a comforting bowl of soup served in a crusty bread bowl? It’s a classic for a reason! These gluten-free bread bowls are incredible when filled with a creamy homemade tomato soup, hearty white chicken chili, or my favorite Healthy Asian Noodle Soup. Whatever your favorite soup might be, these bowls are ready to elevate it to the next level!
Hummus Bowls
Another fun and tasty way to use these bread bowls is by filling them with hummus. Imagine a delicious hummus nestled in the middle of a charcuterie board, surrounded by an array of crackers and fresh veggies. It’s a cute and creative addition to any gathering!
Cheese, Jam or Honey Bowl
If you’re in the mood for something sweet, these bread bowls have got you covered. One of my favorite flavor combinations is the subtle hint of garlic in the bread bowls paired with a bit of creamy goat cheese and a dollop of fig jam. It’s a true delicacy!
Another go-to sweet option is a delightful banana and peanut butter combo. For this version, skip the garlic powder and substitute it with cinnamon. Chop up a banana, pile it inside the bowl, drizzle with honey and peanut butter, then top with a sprinkle of cinnamon. It’s a sweet treat that’s both satisfying and nutritious!
Basil Egg Gluten-Free Breakfast Bowls
And of course, let’s not forget the breakfast option. Once the bread bowls are baked, lay a slice of tomato in each bowl, add an egg, sprinkle with fresh basil and garlic salt, and bake until the egg is cooked to your liking. These Basil Egg Gluten-Free Breakfast Bowls are the perfect savory start to your day!
What Makes This Gluten Free Bread Bowl Recipe Healthy?
When you hear the word “bread bowl,” you might think of a splurge meal—something that doesn’t quite fit into a balanced eating plan. But let me tell you, these are not your typical gluten-free bread bowls! Made with almond flour, eggs, and Greek yogurt, these bread bowls are nutrient-dense and taste like a savory biscuit.
Nutrient-Packed Ingredients
Almond Flour: This isn’t just any flour. Almond flour is a powerhouse of essential nutrients. It’s an excellent source of heart-healthy fats, which can help reduce the risk of cardiovascular diseases when consumed in moderation. Plus, almond flour is rich in vitamin E, magnesium, and fiber, making it a nutritious choice for your gluten-free baking needs.
Eggs: Eggs are a nutritional marvel, packed with high-quality protein, vitamins, minerals, and beneficial fats. They help keep you full for longer periods, making them a fantastic addition to a balanced diet. The protein in eggs is especially valuable for maintaining muscle mass and supporting overall health.
Greek Yogurt: Greek yogurt adds a delightful creaminess and a boost of nutrition to these bread bowls. It contains probiotics that promote a healthy gut, and just one serving can provide as much protein as a typical protein shake. To keep the calorie and sugar content low, opt for a plain, no-sugar-added variety. I personally love using the brand Fage for its creamy texture and nutritional benefits.
These gluten-free bread bowls are not just a delicious treat; they’re a healthier choice that fits well into a balanced diet. They offer a satisfying blend of flavors and textures while providing essential nutrients to keep you energized and full. So, go ahead and enjoy these versatile and nutritious bread bowls without any guilt!
Frequently Asked Questions
For this recipe, almond flour works best due to its nutrient density and ability to provide a savory, biscuit-like texture. It’s also gluten-free and packed with heart-healthy fats, vitamin E, magnesium, and fiber.
Yes, you can substitute Greek yogurt with other types of yogurt, but Greek yogurt is preferred for its higher protein content and thicker consistency. Make sure to choose a plain, no-sugar-added variety to keep the bread bowls healthy.
To make these bread bowls dairy-free, you can substitute Greek yogurt with a dairy-free yogurt alternative, such as almond milk yogurt or coconut milk yogurt. Ensure the alternative is plain and unsweetened.
Yes, you can freeze gluten-free bread bowls. After baking, allow them to cool completely, then wrap each bowl tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. To reheat, thaw at room temperature and then warm in the oven.
To prevent sticking, line your ramekins or oven-safe bowls with tinfoil and lightly coat with olive oil before adding the dough. This will make it easier to remove the bread bowls after baking.
Yes, you can adjust the size of the bread bowls by using different-sized ramekins or oven-safe bowls. Just be sure to adjust the baking time accordingly—smaller bowls will require less time, while larger bowls may need a bit more.
Enjoy!
These gluten-free bread bowls are delicious and packed with essential nutrients that make them a healthier choice. Whether you fill them with eggs, savory soups, creamy hummus, or sweet treats, these bread bowls will surely impress and satisfy. Enjoy experimenting with different fillings and discover your new favorite way to enjoy this wholesome, gluten-free delight. Happy baking! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨🌿
Gluten Free Bread Bowl
Ingredients
- 2 1/2 Cups Almond Flour
- 1/2 Cup Greek Yogurt
- 2 Eggs
- 2 Tablespoons Olive Oil
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Garlic Powder optional
Egg Filling (Per Bowl)
- 1 Egg
- 1 Tomato Slice
- 1 Teaspoon Fresh Basil
- Spicy Garlic Salt
Instructions
- Preheat the oven to 375℉.
- In a bowl combine the wet ingredients. This includes the greek yogurt, eggs, and olive oil—mix well.
- In another bowl combine the almond flour, baking powder, salt, and garlic powder. Mix, then add the wet ingredients and stir. The mixture should be thick enough to be able to mold with your hands.
- If you have small ramekins or oven safe bowls, use those to make this recipe. Otherwise, muffin tins, or really any size bowl you want will work! This recipe made about 4 ramekins.
- Line the bowls with tinfoil, and use a light coat of olive oil so the bread bowls won’t stick.
- push the mixture up against the side of the bowls. Transfer your ramekins or bowls to the oven and bake for 20-25 minutes. The bread bowls should have a light browning and crisp!
Basil Egg Bread Bowls
- Once the bowls have finished baking, lay a slice of tomato in each bowl, add and egg, fresh basil, and garlic salt—bake for another 15 minutes, or until the egg is cooked to your liking. ENJOY
I just tried these with tomato soup & love the flavor. Thank you Emmy
I’m so glad you loved them Fran!!!