Baking Gluten Free Bread in Pyrex Glass Bowl

I have been trying to find the best baking regime for protein enriched gluten free yeast bread with variety of flour mixes and baking pans used. One of the critical moments of gluten free bread baking is yeast dough proofing. The best results happen to be when baking tin is covered with plastic wrap, keeping the environment over the dough moist and the surface of the dough protected from drying out if the temperature in the oven where I keep the tin is a touch too high. Regular baking tins can’t be covered properly by cling film, it does not stick to baking pan material. The ideal material for that is heat resistant glass. Pyrex glass bowls have another three advantages in bread baking: they spread heat evenly and keep it for a long time, you can see what is happening with the crust when bread is baking, and the most significant one – they allow for plenty of space for the dough to rise, without worrying that the dough will stick to plastic wrap. I used 2 bowl sizes – medium 21cm and large 24cm in diameter. They give round loaves of different diameter and height, but baking regime stays the same for both bowls.



Gluten free yeast dough made with eggs, added to the dough, and sour cream as the source of fat, makes bread more nutritionally balanced. Higher protein content in the dough, compared to typical yeast bread recipes, based on water and some oil as wet ingredients, provides additional structural support to the loaf. This type of bread rises slightly in the oven during baking, while other gluten free yeast breads usually shrink during baking. Round glass bowls allow to bake upside down loaves with a nice upper and lower crust. This bread is also easier to bake, it does not need to be slowly cooled down in the switched off oven until it is completely rested and reached room temperature.


loaf I (large bowl 24cm)

  • 100g millet flour
  • 50g quinoa flour
  • 50g buckwheat flour
  • 100g tapioca flour
  • 20g flaxseed meal, or ground flax seeds
  • 20g sugar (you can decrease sugar quantity to 15g)
  • 6g sea salt (Saxa non-iodised)
  • 4g xanthan gum
  • 100g full fat 35% sour cream (Coles brand), room temperature
  • 2 large eggs, room temperature
  • 1 sachet (7g) instant dry yeast
  • 130g warm water
  • butter to grease the bowl

I had extra large eggs, 117g weight without shell, the dough was too soft and I had to add 1 heaped dessert spoon of psyllium husks. If flaxseed flour is used instead of ground flax seeds, adding psyllium husks might not be necessary.

loaf II (medium bowl 21cm)

  • 75g rice flour
  • 75g sorghum flour
  • 50g quinoa/buckwheat flour (I used the mix 1:1)
  • 100g potato starch
  • 20g  flaxseed meal
  • 20g sugar (you can decrease sugar quantity to 15g)
  • 6g sea salt (Saxa non-iodised)
  • 6g xanthan gum
  • 100g full fat 35% sour cream (Coles brand), room temperature
  • 2 large eggs, room temperature (104g without shell)
  • 1 sachet (7g) instant dry yeast
  • 130g warm water
  • butter to grease the bowl


Dough preparation with step by step photos can be found here.

  • grease glass bowl with butter
  • shape the dough as a flat disk with wet hands
  • drop the dough into a bowl
  • flatten the surface of the dough with wet palms

  • cover the bowl with cling film

  • place the bowl into warm (slightly preheated and switched off oven) oven
  • let the dough rise until it doubles in volume, in my cases it nearly tripled in size when the second recipe was used
  • I checked the temperature in the oven it was 55C, quite warm, but glass bowl protects the dough and yeast in it from overheating
  • take the cover off
  • bake in preheated to 200C fan forced oven for 45-55 minutes (I bake this dough either as scrolls or bread from the just warm oven, without preheating, I simply set the oven to 200C and start baking)
  • this baking regime allows the dough to rise even more during the first several minutes of baking, my baking took 50 minutes
  • turn the loaf over to a wire rack and let it rest, to be completely sure that the loaf does not have any extra wetness inside, rest the loaf in warm, but switched off oven
  • this bread can be sliced while still slightly warm


9 thoughts on “Baking Gluten Free Bread in Pyrex Glass Bowl

    1. Thank you, since I have discovered the advantages of using eggs and sour cream for gluten free bread it became quite easy to bake this dough. Two negatives that are characteristic for gluten free bread – shrinking during baking with flat or sunk upper crust and the necessity to take many precautions to avoid wetness inside the loaf – are practically eliminated. I tried many flour mixes, mainly of the ration 200g wholegrain, 100g starches, 20g flax in different sources, they all worked well. When using buckwheat or quinoa flour, Xanthan gum quantity can be lowered.

    1. I think you can, I personally did not try honey, but if anything it should work even faster. You might have darker crust, honey burns faster, but I saw many bread recipes using honey as a substrate for yeast.

  1. This is genius! I’m going to try it. I really like the shape of the bread slices. I love the pyrex dishes for baking and have recently taken to baking snack cakes and brownies in them, both gluten free and regular.

    1. For me crucial points were the perfect dome shape and plenty of room for the dough to rise. I used the larger bowl first, but the smaller one was even better with a decent height of the loaf.

      1. I’m going to try it this weekend, but don’t have any pyrex bowls. I’ll try it in my small high sided casserole. I think I’ll even try the no-knead regular bread in it too!

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