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.
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.
| Calories | 165 |
| Fat | 5.5g |
| Carbohydrates | 27g |
| Protein | 2g |
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