1. Activate the Psyllium Husk: In a large mixing bowl, combine the warm water and psyllium husk powder. Whisk them together thoroughly until the mixture thickens into a gel-like consistency. This usually takes about 5 minutes. This step is crucial for giving your gluten-free dough the structure it needs.

2. Combine Wet Ingredients: Add your active gluten-free sourdough starter, sugar (or maple syrup), and salt to the psyllium gel mixture. Stir well until all ingredients are fully incorporated. The mixture should look somewhat milky and slightly thick.

3. Mix in the Flour: Gradually add the gluten-free all-purpose flour blend to the wet ingredients, mixing with a sturdy spoon or a stand mixer with a dough hook attachment. Continue mixing until a soft, slightly sticky dough forms. Avoid overmixing, but ensure there are no dry pockets of flour.

4. First Rest and Shaping: Lightly oil your hands and a clean surface. Turn the dough out onto the oiled surface. Gently knead for about 1-2 minutes, just enough to bring it together into a cohesive ball. Divide the dough into 4-6 equal portions, depending on your desired bowl size. Shape each portion into a smooth, round ball.

5. Second Rest and Preheat: Place the shaped dough balls onto a baking sheet lined with parchment paper. Cover them loosely with a clean kitchen towel and let them rest in a warm spot for 30 minutes. During this time, preheat your oven to 375F (190C).

6. Bake the Bread Bowls: Once rested, place the baking sheet in the preheated oven. Bake for 30-35 minutes, or until the bread bowls are golden brown on the outside and sound hollow when tapped on the bottom. The internal temperature should reach 200-210F (93-99C) if you’re using a thermometer.

7. Cooling and Hollowing: Remove the bread bowls from the oven and let them cool completely on a wire rack. Once cool, use a sharp knife to carefully cut a circle from the top of each bread bowl, creating a lid. Scoop out some of the soft interior bread, leaving a sturdy wall and bottom, to create the “bowl” for your soup. Save the scooped-out bread for dipping or snacking!