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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Sourdough bread bowls are a nutritious choice due to the natural fermentation process, which improves digestibility and lowers the glycemic index. They provide 10g of protein per 100g and contain prebiotics that support gut health, though they are calorie-dense and should be consumed in moderation.
A 100g serving of sourdough bread contains approximately 270 calories and 53g of carbohydrates. Keep in mind that a standard-sized bread bowl often weighs between 150g and 250g, which can significantly increase the total calorie count per serving.
Yes, sourdough has a lower glycemic index compared to standard yeast-leavened bread. The fermentation process slows down the rate at which glucose enters the bloodstream, leading to a more gradual impact on blood sugar levels.
Most traditional sourdough bread bowls are vegan, as they are typically made from just flour, water, salt, and a sourdough starter. However, some commercial brands may add honey, milk, or butter, so it is best to check the specific ingredient list.
No, sourdough bread bowls are not gluten-free because they are made from wheat flour. While the fermentation process breaks down some gluten and phytic acid, making it easier to digest for those with mild sensitivities, it remains unsafe for individuals with Celiac disease.
No, sourdough bread bowls are not keto-friendly. With 53g of carbohydrates per 100g, a single bread bowl would likely exceed the daily carbohydrate limit for a standard ketogenic diet.
sourdough bread bowls is a versatile ingredient found in cuisines around the world. With 270 calories per 100g and 10 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 2 recipes featuring sourdough bread bowls with step-by-step instructions.
Browse recipes →Cut a circle out of the top of the loaf and hollow out the center, leaving about an inch of bread against the crust to prevent leaks. Toast the hollowed bowl in the oven at 350°F (175°C) for 5-10 minutes to crisp the interior before adding hot soup.
They are most commonly used for thick, creamy soups like clam chowder, broccoli cheddar, or chili. They also make excellent vessels for warm dips, such as spinach artichoke dip, or can be used for hearty breakfast scrambles.
Store fresh bread bowls in a paper bag at room temperature for up to 2 days to maintain their crusty texture. Avoid plastic bags, as they trap moisture and make the crust soft; for longer storage, freezing is recommended.
Yes, sourdough bread bowls freeze very well for up to 3 months. Wrap them tightly in plastic wrap and then a layer of foil to prevent freezer burn, and reheat them in the oven directly from the freezer or after thawing to restore the crisp crust.