Gluten-free Italian Ciabatta

Gluten-free Italian ciabatta

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 8

Calories: 165

I love these ciabatta rolls because they just taste like freshly baked from the bakery, without the typical gluten-free taste. Crusty airy ciabatta bread is perfect for dipping in a good olive oil. Or serve with a steaming bowl of your favorite soup.

Italian ciabatta is a type of bread that originated in Italy and is known for its rustic, chewy texture and open crumb. The crust of ciabatta is also distinctive, with a dark, crispy exterior that contrasts with the soft, airy interior. The name ciabatta means “slipper” in Italian, and the bread is so named because of its shape, which is similar to a slipper.

Ciabatta is a versatile bread that can be used in a variety of dishes. It is delicious on its own, either plain or toasted, but it is also a great bread for sandwiches and panini. The open crumb of ciabatta makes it perfect for soaking up sauces and spreads, and it is also a great bread for dipping in olive oil or balsamic vinegar.

Overall, Italian ciabatta is a delicious and versatile bread that is a favorite around the world. Its rustic texture and flavor make it the perfect bread for any occasion.

Baking tools and kitchen utensils

If you’re looking to start baking bread at home, there are a few essential basic baking tools that you’ll need to get started. First and foremost, you’ll need a large mixing bowl, a scale, a dough scraper, a bread knife, and a baking sheet. *I like to use reusable reusable baking mats. They come in all different sizes. You can find them here on Amazon (#ad).

A stand mixer or a hand mixer with dough hooks can also be helpful. I just love my Artisan stand mixer from KitchenAid and can’t do without, buy here (#ad) on Amazon.

Besides, you may also want to invest in a bread proofing basket, a digital thermometer, measuring cups and spoons and a bread lame for scoring the dough. With these basic tools, you’ll be well on your way to baking delicious homemade bread.

Notes on ingredients, substitutions and measurements for this gluten-free Italian ciabatta recipe

For this recipe I used, and recommend, Schär Bread Mix B but you could also use another similar high quality gluten-free flour blend like:

  • King Arthur Measure for Measure Flour Blend
  • gfJules gluten-free flour
  • Bob’s Red Mill 1 to 1 baking flour

Other high quality gluten-free flour blends should work well in this to so try your favorite and let me know in the comments how it turned out!

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

If you’ve tried this ciabatta recipe, let us know in the comments down below how you liked it!

Print Recipe

Gluten-free Italian Ciabatta

  • Prep time: 30 minutes
  • Cook time: 25 minutes
  • Total time: 1 hour 55 minutes
  • Serves: 8
  • Calories 165


  • 240 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 8 g yeast, dried
  • 5 g salt
  • 1 pinch psyllium husk powder
  • 1 pinch Xanthan gum
  • 1/2 tsp sugar
  • 50 g yoghurt
  • 40 g oil, (e.g. Sunflower oil)
  • extra gluten-free flour, for dusting


  • 1)

    Mix the yeast with the sugar in 200 g of cold water.

  • 2)

    Put the flour, salt, psyllium husks, xanthan gum, yogurt and oil in a bowl, add the yeast-water and mix with the dough hooks of a hand mixer for 1 minute at slow speed and 3 minutes at medium speed. Cover the bowl with a cloth towel and let the dough rise for 15 minutes.

  • 3)

    Gently knead the dough with a little bit of extra flour. With lightly dusted hands, flatten the dough to the thickness of a finger and divide into 8 pieces of approx. 5 x 10 cm.

  • 4)

    Take both ends of a piece of dough and twist the dough piece once. Place on a baking sheet lined with baking paper*, cover with a cloth towel, and let the rolls rise for 40 to 50 minutes.

  • 5)

    Preheat the oven to 225 degrees Celsius conventional heating (top-bottom heat). Place the rolls in the oven and bake for 20 to 25 minutes until golden brown.


  • 1)

    *I like to use reusable reusable baking mats. They come in all different sizes. You can find them here on Amazon (#ad).


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.




  • Kathleen Barber

    January 6, 2022 at 03:19

    What can be substituted to make this dairy-free?

    1. Gluten-free Kitchen

      January 11, 2022 at 14:31

      Hi Kathleen,
      you could use a plant-based yogurt, for example soy, coconut or almond yogurt.
      Substitute 1 to 1. Enjoy!

  • Chelsae

    June 10, 2022 at 03:34

    They didn’t rise and I’m not sure what went wrong. I measured everything

    1. Gluten-free Kitchen

      July 5, 2022 at 09:10

      Hey Chelsae, thanks for your comment. What kind of yeast did you use? You could try fresh yeast as an alternative. I’d recommend using 21 g of fresh yeast with luke-warm water to dissolve the yeast.

  • Tamara

    February 12, 2023 at 07:54

    Very tasty bread! Crispy outside and soft and well baked inside. I made it in the oven with steam. Very fast cooking. Thank you for recipe!

    1. Gluten-free Kitchen

      March 13, 2023 at 09:46

      Hi Tamara, that’s great! 🙂

      1. Maria João

        October 7, 2023 at 22:10

        Posso dar uma dica?
        Experimente ativar primeiro o fermento, ou seja, coloque o fermento numa tacinha, misture um 1 c sopa da farinha da receita (já pesada) e um pouquinho de água. Misture bem e deixe ativar durante algum tempo… enquanto prepara tudo da receita. Se fizer bolinhas e crescer ótimo, se não fizer é porque o fermento já não está bom e terá de comprar outro.
        Espero que esta dica ajude.

  • Trae

    February 24, 2023 at 18:45

    Have you tried this with bobs red mill or cup4cup flour?

    1. Gluten-free Kitchen

      March 13, 2023 at 09:46

      Hello Trae! I’ve used Schär Mix B Bread flour for this recipe. Let me know if you tried bobs red mill or cup4cup flour! 🙂

  • Summer Koontz

    June 21, 2023 at 23:08

    What is the purpose of the psyllium husk powder? The

    1. Gluten-free Kitchen

      June 23, 2023 at 07:54

      Hi Summer, Psyllium husk powder is used in gluten-free bread recipes as a binding agent, providing structure and elasticity to the dough in the absence of gluten.

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