Last week, as I sat on the mountainside of Colorado, I read gf and me’s gluten free beef stew post. My mouth watered from the first picture until the very last word of her post. She even placed her beef stew in a homemade bread bowl! (Go read her recipe, it rocks!).
Now, when I returned home from Colorado, I went to my freezer to thaw out an individually frozen soup. Inspired by gf and me, I decided to make a quick bread bowl. It’s certainly not as elegant, but remains reminiscent of my gluten-eating days!
GF Trick: Turning a Schär Roll into a Bread Bowl
Step 1: Heat a Schär GF Sub Sandwich Roll in the oven for 5 minutes. I love Schär rolls because they don’t contain tapioca (my pesky allergy), but you can use any roll you want. (Tips here refer to Schär rolls of course!)
Step 2: Flip over the baked roll, and cut out a rectangle. Here’s the thing about Schär’s sub rolls, the inside can be dense, especially toward the bottom. If you cut the roll on top, the dense part will remain on the bottom. You’ll have to dig it out, and it can be difficult to tell if you’ll go through the bottom. BUT, if you flip the roll over, then the inside simply pops out (in the correct proportion too!). 🙂
The Schär sub roll holds the chili well. As the roll absorbs the soup, it begins to taste more like the gluten-filled bread you may remember. I find that as gluten free breads (especially the pre-packaged ones) taste more familiar when toasted or when it contains another flavor. For example, GF banana bread can be awesome!
Hope you enjoyed this simple GF tip. And, as always, Happy Cooking!