Credit: Sauce Boss ShelbyCheck out the recipe here!
Credit: Sauce Boss ShelbyGluten-Free Bread Bowl with Pumpkin Soup by Sauce Boss Shelby
Rated 5.0 stars by 1 users
Prep Time
25 minutes
Cook Time
45 minutes
Make this savory and comforting Gluten-Free Bread Bowl with Pumpkin Soup by Sauce Boss!
Ingredients
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3 ¼ cups Judee’s All Purpose Gluten-Free Bread Flour Mix
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3 tbsp Judee’s Milk Powder
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3 tsp xanthan gum
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4 egg whites, beaten slightly
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1 ¼ cup warm water
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2 tbsp granulated sugar
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2 packets rapid rise yeast
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1 ½ tsp salt
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1 tsp garlic powder
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1 ½ tbsp dried Italian herb seasoning (equal parts dried basil, oregano, rosemary, parsley, & thyme)
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1 tsp white vinegar
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3 tbsp unsalted butter, melted
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Corn meal for dusting pan
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½ cup Judee’s Gouda Cheese Powder
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1 ½ heavy cream or whole milk
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3 tablespoons butter
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1 yellow or sweet onion, chopped
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2 tsp minced garlic
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3 cups vegetable broth (or chicken)
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28 oz canned pumpkin
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Salt & pepper, to taste
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½ teaspoon nutmeg
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½ teaspoon cinnamon
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½ cup shredded gouda cheese, plus more for topping if desired
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Fresh or flash pan-fried sage leaves, for topping (optional)
Bread Bowl:
Soup:
Directions
In warm water (115 degrees) stir in granulated sugar until dissolved. Add yeast and stir to mix. Set aside.
Using a stand mixer, blend flour, milk powder, gum, herbs, and salt on low until incorporated.
In a separate bowl, whisk together egg whites, 2 tablespoons melted/cooled butter, and vinegar.
On low, alternate adding egg mix and yeast mix to the dry ingredients until combined.
Beat on high for two minutes.
Sprinkle corn meal onto a parchment paper covered baking sheet.
Divide dough into 3 equal balls/rounds. Smooth with wet hands before placing on baking sheet.
Brush each round with the remaining melted butter.
In a warm area, cover the pan loosely and allow the bread to rise for about 25 minutes, until doubled in size. Do not let them overproof.
In a 400-degree oven, bake for 30-35 minutes or until internal temperature of bread reaches 195 degrees.
Remove bread and cool on a rack.
Once cooled, use a serrated knife to cut a circle out of the top of each bowl. Remove inside bread without going through the bottom. Save the “lid” and “innards” for serving on the side. The bowls are now ready to be filled with your soup!
Making the Soup:
Meanwhile, start the soup! Using a heavy-bottom pot (Dutch oven works best), heat butter over medium heat and add the onion, sautéing until translucent. Add in the garlic and cook until fragrant.
Stir in the broth, pumpkin, and spices. Bring to a boil, reduce heat, and simmer for about 15 minutes, uncovered.
Cool for 15 minutes, then blend (blender or immersion blender) until smooth. Return to pot and add cheese powder. Over low heat, stir in heavy cream.
Add shredded cheese and stir until fully melted.
Serve in bread bowls and top as desired.