Serve your favorite party dip in this sweet Gluten Free Hawaiian Bread Bowl and watch the dip AND edible bowl disappear!
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Anyone else grow up eating dips from a hollowed out King's Hawaiian Round Bread? They were HUGE in the 80's (when I grew up) and I think it's time we bring them back, don't you? What's better than a dip served in a bowl that you can eat??? I can't think of much better than that!
The Ingredients for a Hawaiian Bread Bowl
If you've been around this site for long, you probably already know about my gluten free sweet dough. It's a workhorse in my gluten free kitchen and has been made into too many recipes to count (really!). And as far as I'm concerned, there's really no end to the uses for this brilliant sweet dough.
How to Make Hawaiian Bread Bowl
Make gluten free sweet dough according to recipe directions; proof and refrigerate overnight as instructed.
Knead dough until smooth.
Divide dough in half.
Shape each dough into rounds.
Place dough rounds in small (6-inch) pie plates (affiliate link).
Place dough rounds on parchment-lined baking sheet and cover loosely with plastic wrap. Proof until doubled in size.
Bake for 40-45 minutes (tenting with foil if bread is getting too dark on top) until a thermometer registers 190 degrees F when poked into center of bread.
Use a serrated knife to cut into top of bread to create a bowl for filling with dip.
Bonus Dip Recipes
Who doesn't love dips? Dips are the first thing that people head to at a party because they're easy to manage when you just want a nibble. And they're usually packed with flavor in one bite. So in case you don't already have dip recipes to fill your bread bowls, let me give you a couple!
Ham Dip
I've had this ham dip recipe for years and years and it never fails to impress. With just four easy ingredients (most of which you may already have on hand) you can whip it up in (literally) seconds! Break up the canned ham with a fork in a bowl and add the rest of the ingredients. Stir to combine. Scoop it into your hollowed-out bread bowl and serve. It's just that simple and so surprisingly delicious!
Cold Spinach Dip
There are spinach and artichoke dips and then there are cold spinach dips. The cold spinach dips of days past used to contain a dry vegetable soup mix, but I couldn't find one that didn't have gluten. So I combined my own mix of ingredients that made for an outstanding spinach dip. Using frozen (thawed and squeezed) chopped spinach makes this a quick and easy appetizer just dying to be scooped into that bread bowl and devoured.
Hawaiian Bread Bowl FAQs
Yes! Don't divide the dough and place it in an 8-inch disposable (or otherwise) pie plate. Because the bread will be the same thickness, cooking times should be identical but be sure to check with a thermometer for accuracy.
You can definitely do that! Place the bread bowl on a baking sheet, fill it with your desired dip, and cover the entire sheet tray with foil. Bake for the alloted time in your recipe.
You can make them a few days in advance and store them in well-sealed containers or ziptop bags. If you want to store them longer, they can be frozen, well wrapped, for up to 3 months.
More Gluten Free Dips and Appetizers
- Easy Cheesy Pizza Dip
- Gluten Free Beer Cheese Dip
- Gluten Free Lettuce Wraps
- Butter Roasted Pecans
- Gluten Free Blue Cheese Bites
- Gluten Free Sausage Balls
- Out of This World Gluten Free Meatballs
- Tomato Crostini with Bacon
- Gluten Free Veggie Pizza
- Hot Mushroom Dip with Bacon
- Gluten Free Corn Fritters
So there you have it guys. There's no way why we can't continue to have these delicious edible bread bowls in our life again. They're easy to make, perfect for parties, and everyone will be amazed you made it yourself!
Gluten Free Hawaiian Bread Bowl
Ingredients
Dough
- 495 grams Kim's gluten free bread flour blend
- 200 grams granulated sugar
- 10 grams whole psyllium husks (or 7 grams psyllium husk powder)
- 1¾ tsp baking powder
- 24 grams instant yeast
- 6 grams kosher salt
- 300 grams whole milk
- 169 grams butter, softened or melted
- 2 large eggs, at room temperature
Ham Dip
- 1 5-oz can canned ham (Hormel is what I use), shredded with a fork
- 1 cup (240g) mayonnaise
- ½ cup (120g) sour cream
- 1 pkg (1 oz) dry ranch dressing mix (make sure it's gluten free)
Spinach Dip
- 1½ cups (360g) sour cream
- ¾ cup (180g) mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon worcestershire sauce (gluten free)
- ½ cup (60g) shredded carrots
- 2 small scallions, fined diced
- 1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
For the bread
- Whisk together all the dry ingredients in bowl of a stand mixer. Using the beater blade OR dough hook, slowly beat in the milk and eggs, followed by the softened or melted butter. Increase the mixer to medium high and beat for 5 minutes.
- Use a bowl scraper to scrape the dough together and cover the bowl. Allow the dough to rise in a warm, draft-free area until it doubles in size, about 2 hours (but it can take as long as 4 hours, depending on the temperature in your home). Refrigerate for at least 6 hours, preferably overnight.
- Remove the dough from the refrigerator and knead on a well-floured surface until smooth. Add more flour if necessary. Shape into one large round loaf or two small round loaves. Place in a pie plate (6-inch for two smaller loaves and 8-inch for one large loaf). Press down on the dough to flatten it.
- Cover with plastic wrap and allow to proof in a warm, draft-free area until doubled, about an hour (can take up to 2-3, depending on the temperature of your proofing area).
- Meanwhile, preheat oven to 350 degrees. Remove plastic wrap and bake bread for about 35-40 minutes, or until a thermometer inserted into the center registers 190° F. Remove from oven and cool completely before cutting.
How to cut bread into a bowl
- Slowly cut an angled circle around the top with a serrated knife until it comes loose, and cut or tear removed bread into chunks. Place alongside bread bowl and scoop dip into center of bread. Serve with fresh veggies.
Ham dip
- Flake ham apart with a fork and add the remaining ingredients. Mix well and scoop into bread bowl. Serve immediately or cover and refrigerate for up to 3 days.
Spinach Dip
- Mix together all ingredients in a large bowl and spoon into bread bowl. For best results, cover and refrigerate until chilled. Serve with pieces of bread and/or fresh veggies.
Emily says
Sounds delicious. What is your recipe for your gf flour blend? Emily
Mary Ocamb says
Loved this!
Kim says
Thanks, Mom! I thought it was pretty tasty, too!!
Wendy Jensen says
This is my favorite dip! I didn't know you had the recipe. It goes so well with the sweetness of the bread. So good!
Kim says
I know, I love it! I think it was Vicky's recipe. Scott thought it was going to be gross and took a bite and loved it. Do you remember the other bread that someone made with dried beef?