This gluten-free Ciabatta recipe is created for clean eating and easy digestion without ultra-processed ingredients. This soft and pillowy bread combines natural flavours with wholesome ingredients, creating a rustic charm. Perfect for gatherings or personal enjoyment, it allows you to enjoy nourishing food with integrity.
Baking Pans
We utilized a rectangular tart pan (14” x 4.5”) with a removable bottom, as demonstrated in the video. Alternatively, a small aluminum baking sheet (approximately 12” x 8”) can be used. Both options should be lightly coated with avocado oil and dusted with rice flour. To create the necessary steam during baking, you will also need an oven-proof dish.
Extra Baking Utensils
You will also require these extra kitchen utensils:
● Dough whisk or electric mixer
● Spatulas
● Kitchen scale
● Kitchen thermometer
Ingredients
Carefully consider that each type of flour behaves uniquely; this is why substitutions may not always be effective, and recipes should not be followed blindly. Hydration plays a crucial role, and this recipe has been assessed based on the specific flours and starches utilized, and we used a scale for exact weights. The balance of ingredients is delicate, and altering one element can impact the overall texture and flavor of the final product. All ingredients should be at room temperature.
Yeast Mixture
● 18 grams instant yeast
● 12 grams honey or cane sugar
● 230 grams warm water
Dry Ingredients
Preparation can be done ahead of time; just remember to hold off on adding the honey or maple syrup until you are ready to use them. Store the dry ingredients in a sealed container to keep them fresh.
● 300 grams QUeen Milling Superfine White Rice Flour
● 60 grams fine gluten-free oat flour (or make your own in a spice blender using gluten-free oats)
● 30 grams potato starch
● 20 grams QUeen Milling Pancake Mix
● 8 grams psyllium powder
● 41 grams cane sugar, honey, or maple syrup
● 6 grams sea salt
● 12 grams double-acting baking powder
● 1 gram cream of tartar
Liquid Ingredients
● 50 grams egg whites (frothed together with applesauce)
● 25 grams applesauce
● 115 grams warm water
● 115 grams warm milk
● 25 grams olive oil, avocado oil, or coconut oil
● 10 grams apple cider vinegar
● 5 grams nutritional yeast (optional): for flavouring
Instructions
1. Yeast: Prepare the yeast by dissolving the honey (or sugar) and yeast in warm water in a medium bowl. Leave for 5 to 10 minutes to bloom.
2. Dry ingredients: Mix all the dry ingredients together—QUeen Milling Superfine White Rice Flour, oat flour, QUeen Milling Pancake Mix, potato starch, psyllium powder, sweetener, salt, baking powder, cream of tartar and nutritional yeast, if using.
3. Liquid Ingredients: Create a well in the center of the dry mixture and add the proofed yeast, frothed egg whites and applesauce, warm water, warm milk, oil, and apple cider vinegar. Mix until all ingredients are completely combined using a dough whisk or an electric mixer with dough hook attachments. The batter will have a moist consistency.
4. Rest: Allow it to rest for 5 to 10 minutes, during which some of the moisture will be absorbed by the dry ingredients. This will result in a soft, sticky dough.
5. Preheat: Meanwhile, preheat your oven to 500°F. Prepare a kettle to add steam at the beginning of your baking process. Once you have transferred the rolls, pour a small amount of water (approximately 50 ml) into the preheated oven-safe dish. Exercise caution, as it may sizzle and splatter.
6. Fold: Gently fold the dough to preserve its rise. Measure approximately 115 grams, using two spatulas to manage the sticky texture, or opt for lightly oiled hands on a lightly oiled surface. Even better, consider wearing lightly oiled, food-safe vinyl gloves. Place the dough on a baking sheet on the scale, then mold it into the prepared loaf pan. Sprinkle the tops with rice flour. Cover the dough with a clean, damp kitchen towel or a clear plastic bag. Allow it to rise for about 10 minutes, or until it slightly exceeds the height of the pan. Keep in mind that proofing time may vary depending on the ambient room temperature.
7. Bake: Place the dough in the oven, reduce the temperature to 450°F, and bake for 18 to 22 minutes. Humidity is essential for achieving oven spring, but remember that the oven should be ‘de-steamed’ after the first 10 minutes. At this stage, take out the water dish and let any remaining steam escape by opening the oven door. Once the water dish is removed, close the door to maintain a drier environment for the remainder of the baking.
8. Temperature Check: The rolls are perfectly baked when they develop a golden-brown color and their internal temperature reaches 99°C (210°F). Utilizing a thermometer for this check is highly advantageous.
9. Cool: Allow the gluten-free ciabatta rolls to cool completely. This crucial step guarantees that the crumb fully sets before you begin slicing. Enjoy!
These ciabatta rolls achieve a remarkably soft and fluffy texture because the quality ingredients work in perfect harmony. We are proud to package our flours in paper bags that are 100% recyclable and compostable, ensuring your baking is as kind to the planet as it is to your kitchen.