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Gluten-Free Ciabatta
Description
Ciabatta is one of my favorite sandwich breads. It is known for its open crumb, chewy texture, and slightly crispy crust.
This gluten-free version brings the same delicious experience using Caputo gluten-free flour and tapioca starch. I love using this bread for sandwiches, bruschetta, or simply enjoying warm with a bit of olive oil.
I love using this bread to make sandwiches packed with fresh greens like arugula and summer tomatoes, perhaps with a fermented homemade pickle spread. If you haven't explored our fermented series including over 100+ recipes, you should!
Ingredients
Instructions
Prepare the Dough
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Gather your required ingredients.
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In a large bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until the yeast is foamy.
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In another bowl, combine all dry ingredients: Caputo flour, tapioca starch, salt, and baking powder. Mix well.
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Add the yeast mixture into the dry ingredients and stir until combined. Add the olive oil and mix again.
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Knead the dough gently until it comes together. It should be sticky but structured.
Shape and Proof
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Stretch the dough into a rectangular or square shape.
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Place the dough into a square or rectangular mold lined with parchment. Cover with a towel and let rise in a warm place for 1–1.5 hours until puffy and airy.
Preheat and Bake
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Preheat the oven to 220°C (430°F) and place a baking tray inside to heat.
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Once risen, transfer the dough onto parchment paper on your work surface. Cut into two even loaves and gently separate them on the parchment to allow room to expand.
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Carefully slide the parchment with the dough onto the preheated tray.
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Bake at 220°C (430°F) for 30–35 minutes until golden and crisp on the outside.
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Slice, assemble your favorite sandwich, and serve!
Note
Let the loaves cool completely before slicing. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
