Gluten-Free Ciabatta
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!
Instructions
12 stepsPrepare the Dough
Gather your required ingredients.
In a large bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until the yeast is foamy.
In another bowl, combine all dry ingredients: Caputo flour, tapioca starch, salt, and baking powder. Mix well.
Add the yeast mixture into the dry ingredients and stir until combined. Add the olive oil and mix again.
Knead the dough gently until it comes together. It should be sticky but structured.
Shape and Proof
Stretch the dough into a rectangular or square shape.
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
Preheat the oven to 220°C (430°F) and place a baking tray inside to heat.
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.
Carefully slide the parchment with the dough onto the preheated tray.
Bake at 220°C (430°F) for 30–35 minutes until golden and crisp on the outside.
Slice, assemble your favorite sandwich, and serve!
Recipe Notes
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.
