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.
For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.
If you’ve tried this ciabatta recipe, let us know in the comments down below how you liked it!
Mix the yeast with the sugar in 200 g of cold water.
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.
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.
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.
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.
| Calories | 165 |
| Fat | 5.5g |
| Carbohydrates | 27g |
| Protein | 2g |
