Gluten-Free Ciabatta Rolls - Prepared from Scratch

      You don’t need to miss out on the light, chewy texture of traditional ciabatta, even if you’re gluten-free. Made in Italy and specially designed for excellent performance in all your baking, Caputo Gluten Free Flour can be used in equal amounts in all your beloved recipes.

      Yields 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, combine warm water, olive oil, and vinegar by hand. Attach the paddle attachment to the mixer.

      **Add dry ingredients:** In another bowl, mix together flour, salt, yeast, and sugar. With the mixer on low speed, slowly incorporate the dry ingredients into the wet mixture. Mix until combined, about 1 minute. Increase the speed to medium and continue mixing for 5 minutes, pausing to scrape the paddle and bowl. The dough will be quite soft but should stay together.

      **Rest dough:** Cover the dough and let it sit for 20 minutes.

      **Shape rolls:** Lightly spray a rimmed baking sheet with cooking spray. Generously dust a work surface with flour. Turn out the dough, flour the top, and gently flatten it into a 9x6-inch rectangle. Cut into 6 squares, each measuring 3 inches. Arrange on the prepared pan. Cover and allow to rise in a warm, draft-free area (75°F/24°C) until puffy, approximately 30 minutes.

      **Preheat oven:** Place the oven rack in the top third and preheat to 500°F (260°C).

      **Bake:** Bake the rolls until lightly browned and the center temperature reaches at least 210°F (99°C), about 20–25 minutes. Allow to cool on the pan for 10 minutes, then move to a wire rack to cool completely. If desired, serve with herbed olive oil.

      **Note:** The crust will soften as it cools. For a darker, thicker crust, extend baking time by up to 10 minutes.

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