Gluten-Free Panera Bread Bowl

Ingredients:

2 1/2 cups gluten-free all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon xanthan gum (if your flour blend doesn't contain it)
1 egg, beaten (for egg wash)
Coarse sea salt for sprinkling

Instructions:

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if needed), and salt.

Pour the yeast mixture and olive oil into the dry ingredients. Stir until a dough forms. The dough will be sticky.

Cover the dough with a damp cloth and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the dough to release the air. Divide the dough into 4 equal portions.

Shape each portion into a round bread bowl shape, approximately 4-5 inches in diameter, with a hollow center. Place them on a baking sheet lined with parchment paper.

Brush the tops of the bread bowls with beaten egg and sprinkle with coarse sea salt.

Bake in the preheated oven for 25-30 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.

Allow the bread bowls to cool slightly before cutting off the top and hollowing them out to create your own gluten-free Panera-style bread bowls.

These gluten-free Panera Bread Bowl copycats are perfect for serving soups, stews, or dips, just like the ones you'd find at the popular bakery chain. Enjoy your gluten-free bread bowls with your favorite fillings!