Crispy French Bread Bowl

Average Rating 5 from 2 ratings

Create your very own French Bread Bowl! Great for dip, soup and chili.

Crispy French Bread Bowl

Yield: 1 loaf/bowl

Crispy French Bread Bowl


  • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
  • 2-1/4 tsp yeast (yeast packet enclosed in the 19oz bag only)
  • 1-3/4 cups warm water
  • 1 tbsp olive oil
  • 2 tbsp vinegar


Preheat oven to 350°F.

Combine all ingredients (no eggs are used). Mix on medium for 3 minutes. Once ingredients are incorporated spoon dough into a round shape onto greased baking sheet or parchment paper. With rubber spatula, lightly drawl up dough from pan surface to fold over top to achieve a tall smooth round shape. Let dough rise for 1 hour, score top lightly with lines like a # sign.

Bake for 80 to 90 minutes. Crust will be crispy with a slight sour taste like sourdough French bread. To reduce this, cut back on vinegar or do not use any at all. Cool completely.

Once cooled, use a sharp bread knife to cut out the top. Do this by inserting the blade and cutting a circle deep into the center of the bread, be careful do not cut all the way through. Pull the top off and hollow out the inside for your dip, chili or soup. Do your best to keep the hollowed out bread in large chunks for dipping.

Chef's Note: Use fine corn meal on the pan to give the bottom of the loaf additional texture.

© Pamela's Products, Inc.

5 Reviews or Comments for Crispy French Bread Bowl

  1. Elisa April 12, 2015 at 2:03 pm #

    I used a pizza stone, and made 2 bowls instead of 1 and cooked for 60 min (due to the pizza stove + smalled loaves combination). It was delicious!!

    Recipe Rating: 5
  2. Jen December 31, 2015 at 9:34 am #

    This bread is great for dips 🙂

    Recipe Rating: 5
  3. meg k. August 23, 2016 at 4:17 pm #

    Not a huge fan of the vinegar at all! I’d leave it out or definitely do half. I did white vinegar, maybe that was my problem?

  4. Kate November 29, 2018 at 3:36 pm #

    Ive tried making these twice and the dough is SO STICKY, I can’t even knead it or roll into a ball.

    • Lee March 24, 2019 at 1:16 pm #

      Due to the nature of gluten free flours if you add enough to work it as you would wheat flour it becomes a brick when you bake it and it doesn’t raise well. To get around this wet your hands as you work with the dough I keep a bowl of water nearby so I can keep my hands wet as I shape the dough also I use a mixer with a “paddle” rather that a dough hook so I don’t kneed it by hand

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