You don’t have to forgo enjoying the airy, chewy crumb of classic ciabatta if you’re gluten-free. Crafted in Italy and specially formulated for superior performance in all your baked goods, Caputo Gluten Free Flour can be used cup for cup in all your favorite baking recipes.
Print
Gluten-Free Ciabatta Rolls
Makes 6 rolls
Ingredients
1¼cups(300 grams) warm water (120°F/49°C to 130°F/54°C)
1½tablespoons(21 grams) olive oil
1teaspoon(5 grams) apple cider vinegar
2½cups(343 grams) Caputo Gluten Free Flour, plus more for dusting
2½teaspoons(7.5 grams) kosher salt
2¼teaspoons(7 grams) Caputo Lievito Dry Yeast
1½teaspoons(6 grams) granulated sugar
Herbed olive oil, to serve (optional)
Instructions
Mix wet ingredients: In the bowl of a stand mixer, whisk together warm water, olive oil, and vinegar by hand. Fit mixer with the paddle attachment.
Add dry ingredients: In a separate bowl, whisk together flour, salt, yeast, and sugar. With mixer on low speed, gradually add dry ingredients to wet mixture. Beat until combined, about 1 minute. Increase speed to medium and beat for 5 minutes, stopping to scrape paddle and bowl. Dough will be very soft but should hold together.
Rest dough: Cover dough and let stand for 20 minutes.
Shape rolls: Spray a rimmed baking sheet with cooking spray. Heavily dust a work surface with flour. Turn dough out, flour top, and gently pat into a 9x6-inch rectangle. Cut into 6 (3-inch) squares. Place on prepared pan. Cover and let rise in a warm, draft-free spot (75°F/24°C) until puffed, about 30 minutes.
Preheat oven: Position rack in top third of oven and preheat to 500°F (260°C).
Bake: Bake until lightly browned and the center registers at least 210°F (99°C), 20–25 minutes. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with herbed olive oil if desired.
Notes
Note: The crust will soften as it cools. For a darker, thicker crust, bake up to 10 minutes longer.
The post Gluten-Free Ciabatta Rolls first appeared on Bake from Scratch.
