Gluten-Free Bread Bowls
This Gluten-Free Bread Bowl is moist on the inside, with a golden savory crust, made using whole ingredients, and ready in just 35 minutes with no yeast or rising time required.
Servings: 4 Servings
Calories: 409kcal
Ingredients
- 2 Cups Almond Flour
- ½ Cup Greek Yogurt full fat
- 1 Tablespoon Psyllium Husk Powder
- 2 Eggs
- 1 Tablespoon Olive Oil
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Tablespoon Garlic Powder
Instructions
- Preheat your oven to 375°F (190°C). Line 4 small ramekins (about 4-inch diameter) with aluminum foil and brush lightly with olive oil to prevent sticking. This ensures the dough releases cleanly and the exterior crisps evenly.
- Whisk together Greek yogurt, eggs, and olive oil until smooth and fully emulsified. In a separate bowl, combine almond flour, baking powder, garlic powder, and salt. In a third small bowl, combine the psyllium husk with ¼ cup of water to create a gel. Mix the wet and dry ingredients, then add the psylium husk until a thick, moldable dough forms. The dough should be slightly sticky.
- Divide the dough into 4 equal portions and press each firmly into the prepared ramekins, starting at the bottom and pushing up the sides to form walls approximately 0.75 inches thick, slightly thicker at the base to prevent leaks. Brush the tops with olive oil for a golden, crisp crust. Bake for 30 minutes, until lightly golden.
- Let the bread bowls cool in the ramekins before carefully removing. They should feel sturdy and hold their shape. Serve immediately with soups or chili, or store unfilled in an airtight container for 4-5 days.
Notes
- Maintain Wall Thickness: Keep walls at least 0.75 inches thick; the walls of the bread bowl will absorb liquid quickly due to the hygroscopic properties of almond flour.
- Finish with Olive Oil: Brushing the surface of the bread bowl dough with olive oil before baking gives the crispiest crust.
- Add Psyllium Husk: For extra strength, be sure to hydrate psyllium husk with ¼ cup of water separately before adding it, as it creates a natural binder for sturdier bowls.
- Prevent Soggy Bottoms: You can add a layer of shredded cheese in the base when serving very liquid soups.
Nutrition
Calories: 409kcal | Carbohydrates: 17g | Protein: 18g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 729mg | Potassium: 90mg | Fiber: 8g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 0.03mg | Calcium: 218mg | Iron: 3mg
