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.

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!

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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.



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