What I love about these gluten-free ciabatta bread is that not only it is both crusty and soft, but it also come together in less than 2.5 hours, from start to finish. These are my best option when I need fresh bread for the day after and I remember only at the end of the day. The airy and tasty rolls are perfect for sandwiches or for dipping in oil or sauces.
The recipe includes very few ingredients and it is also vegan, gum-free and dairy-free. I didn’t test many replacements, but you can sub potato starch for corn starch. Also, psyllium husks can be replaced by psyllium powder (1 tsp).