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).
Gluten-free ciabatta recipe step by step:
Gluten-free ciabatta bread (without gums)
2
servings10
minutes1,5
hours30
minIngredients
¼ cup white rice flour (45 g)
¼ cup potato starch (or corn starch) (40 g)
2 tbsp buckwheat flour (20 g)
2 tsp psyllium husks (4 g)
½ tsp dry yeast (3 g)
½ tsp sugar (3 g)
⅛ cup lukewarm water (to dissolve the yeast) (25 g)
½ cup water (100 g)
a pinch salt
How to
- In a medium bowl, mix the dry yeast with sugar and the small portion of lukewarm water. Leave aside for a few minutes until the yeast is activated (see process photos).
- Add the psyllium husks and give it a good stir. Then add all the three flour and the remaining water. Mix with a spoon until the dough has absorbed all water and has no lumps. At last, add the salt and mix again thoroughly.
- Cover the dough and let it rest for 1 hour.
- After this time, pre heat the oven to 395°F/200°C. Line a baking sheet with parchment paper. Take the dough and divide it into 2 balls. Grease your hands with some olive oil and shape the ciabatta rolls, then place on the parchment paper. Leave to rest for another 30 minutes, while the oven is heating.
- Bake at 395°F/200°C for 15 minutes, then lower the temperature to 355°F/180°C and bake for other 15 minutes.
- Remove from the oven and let them cool (for at least 1 hour) before slicing.
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is it husk powder or flakes , thank you !
Hi! Here it is flakes!
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