Gluten-Free Ciabatta Rolls - A Recipe from Scratch
You don't need to miss out on the light, chewy texture of traditional ciabatta if you're gluten-free. Made in Italy and designed for optimal results in all your baked treats, Caputo Gluten Free Flour can be substituted cup for cup in your favorite baking recipes.
Makes 6 rolls
1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C)
1½ tablespoons (21 grams) olive oil
1 teaspoon (5 grams) apple cider vinegar
2½ cups (343 grams) Caputo Gluten Free Flour, plus extra for dusting
2½ teaspoons (7.5 grams) kosher salt
2¼ teaspoons (7 grams) Caputo Lievito Dry Yeast
1½ teaspoons (6 grams) granulated sugar
Herbed olive oil, for serving (optional)
Mix wet ingredients: In the bowl of a stand mixer, whisk the warm water, olive oil, and vinegar by hand. Attach the paddle attachment to the mixer.
Add dry ingredients: In a separate bowl, combine the flour, salt, yeast, and sugar with a whisk. With the mixer set to low speed, gradually add the dry ingredients to the wet mixture. Beat until well combined, about 1 minute. Increase to medium speed and continue beating for 5 minutes, stopping occasionally to scrape down the paddle and the sides of the bowl. The dough will be very soft but should maintain its shape.
Rest dough: Cover the dough and let it rest for 20 minutes.
Shape rolls: Lightly spray a rimmed baking sheet with cooking spray. Generously dust a work surface with flour. Transfer the dough, flour the top, and gently shape it into a 9x6-inch rectangle. Cut the dough into 6 squares, each 3 inches in size, and place them on the prepared baking sheet. Cover and allow the rolls to rise in a warm, draft-free area (at 75°F/24°C) until puffed, around 30 minutes.
Preheat oven: Adjust the oven rack to the top third and preheat to 500°F (260°C).
Bake: Bake until the rolls are lightly browned and the center reaches at least 210°F (99°C), which should take 20–25 minutes. Allow them to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve with herbed olive oil if desired.
Note: The crust will become softer as it cools. For a darker, thicker crust, you may bake for an additional 10 minutes.
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