Gluten-Free Ciabatta Rolls
Gluten-Free Ciabatta Rolls
Ingredients
For the Ciabatta Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups gluten-free all-purpose flour blend, plus more for dusting (ensure blend contains xanthan gum)
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
For Baking
- 1 cup ice cubes
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the gluten-free all-purpose flour blend and salt to the yeast mixture. If using a stand mixer, attach the dough hook. Mix on low speed for 2 minutes, then increase to medium speed and mix for another 3-5 minutes, until a sticky, shaggy dough forms. If mixing by hand, stir vigorously with a sturdy spoon for 5-7 minutes until well combined and sticky.
⏱️ 7 min
- 3
Pour the 2 tablespoons of olive oil into the dough and mix for another 1-2 minutes until incorporated. The dough will still be very wet and sticky, which is characteristic of ciabatta dough.
⏱️ 2 min
- 4
Lightly grease a clean large bowl with olive oil. Transfer the dough to the greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 5
Preheat your oven to 450°F (230°C). Place an empty oven-safe pan or cast iron skillet on the bottom rack of the oven. Line a large baking sheet with parchment paper and lightly dust it with gluten-free flour.
⏱️ 10 min•🌡️ 450
- 6
Gently transfer the risen dough onto the prepared, floured parchment paper. The dough will be very soft and airy. Lightly dust the top of the dough with more gluten-free flour.
⏱️ 2 min
- 7
Using a dough scraper or a sharp knife, gently cut the large dough rectangle into 4-6 individual ciabatta rolls. Avoid overhandling the dough to maintain its airy texture. You can make them rectangular or triangular as desired.
⏱️ 3 min
- 8
Carefully transfer the baking sheet with the ciabatta rolls to the preheated oven. Immediately pour the ice cubes into the hot pan on the bottom rack to create steam. Close the oven door quickly.
⏱️ 1 min•🌡️ 450
- 9
Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. If they are browning too quickly, you can reduce the temperature slightly after the first 15 minutes.
⏱️ 30 min•🌡️ 450
- 10
Remove the ciabatta rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Ciabatta Rolls
For the Ciabatta Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups gluten-free all-purpose flour blend, plus more for dusting (ensure blend contains xanthan gum)
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
For Baking
- 1 cup ice cubes
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the gluten-free all-purpose flour blend and salt to the yeast mixture. If using a stand mixer, attach the dough hook. Mix on low speed for 2 minutes, then increase to medium speed and mix for another 3-5 minutes, until a sticky, shaggy dough forms. If mixing by hand, stir vigorously with a sturdy spoon for 5-7 minutes until well combined and sticky.
⏱️ 7 min - 3
Pour the 2 tablespoons of olive oil into the dough and mix for another 1-2 minutes until incorporated. The dough will still be very wet and sticky, which is characteristic of ciabatta dough.
⏱️ 2 min - 4
Lightly grease a clean large bowl with olive oil. Transfer the dough to the greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 5
Preheat your oven to 450°F (230°C). Place an empty oven-safe pan or cast iron skillet on the bottom rack of the oven. Line a large baking sheet with parchment paper and lightly dust it with gluten-free flour.
⏱️ 10 min•🌡️ 450 - 6
Gently transfer the risen dough onto the prepared, floured parchment paper. The dough will be very soft and airy. Lightly dust the top of the dough with more gluten-free flour.
⏱️ 2 min - 7
Using a dough scraper or a sharp knife, gently cut the large dough rectangle into 4-6 individual ciabatta rolls. Avoid overhandling the dough to maintain its airy texture. You can make them rectangular or triangular as desired.
⏱️ 3 min - 8
Carefully transfer the baking sheet with the ciabatta rolls to the preheated oven. Immediately pour the ice cubes into the hot pan on the bottom rack to create steam. Close the oven door quickly.
⏱️ 1 min•🌡️ 450 - 9
Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. If they are browning too quickly, you can reduce the temperature slightly after the first 15 minutes.
⏱️ 30 min•🌡️ 450 - 10
Remove the ciabatta rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 10 min