Gluten-Free Artisan Ciabatta Rolls
Description
Turn these rolls into a delicious sandwich by layering peppery arugula, creamy hummus, sun-dried tomatoes, and crispy oyster mushrooms for a satisfying meal that’s both wholesome and full of flavor.
Whether enjoyed fresh or toasted, these gluten-free ciabatta rolls are a versatile and tasty addition to your gluten-free kitchen!
Ingredients
For the Psyllium Gel
Wet Ingredients
Dry Ingredients
Instructions
Make the Psyllium Gel
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In a small bowl, mix the psyllium husk with lukewarm water. Let it sit for 1-2 minutes until it forms a gel.
Make the Dough
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In a large bowl, whisk together the dry ingredients: brown rice flour, teff flour, cornstarch, sugar, yeast, and salt.
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Add the psyllium gel, olive oil, and apple cider vinegar to the dry ingredients. Knead until the dough is smooth and all ingredients are well combined. The dough should be slightly sticky but manageable.
Shape and Proof the Ciabatta Rolls
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Transfer the dough to a lightly floured surface and shape it into a ball. Roll out the dough into a rectangle, about 25x20 cm (10x8 inches) and 1-2 cm (½ inch) thick.
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Cut the dough into 4-8 smaller rectangles, depending on the size you prefer for the rolls.
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Place the shaped rolls on a baking tray lined with parchment paper. Cover them with a damp kitchen towel and let them proof in a warm spot for about 1 hour, or until doubled in size.
Bake the Ciabatta Rolls
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Preheat the oven to 260ºC (500ºF). If your oven has a fan setting, switch it off for this bake.
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Place a baking tray with ice cubes on the lower rack of the oven to create steam.
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Bake the ciabatta rolls at 220ºC (425ºF) for 15 minutes. Then, open the oven door briefly to release the steam and bake for another 10 minutes until golden brown.
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Remove the ciabatta rolls from the oven and transfer them to a cooling rack. Allow them to cool completely before slicing.
