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.
Gluten-Free Ciabatta Rolls
Makes 6 rolls
Ingredients
- 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 more 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, 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.
Tried this recipe?Let us know how it was!
I just baked and samples my first batch and they are WONDERFUL! Caputo flour never disappoints. So happy you included GF recipes in the current issue. More Please!
Can you make sub “hoagie” rolls with this ciabatta rolls recipe???
Hi Cheryle,
This dough has a really high hydration, so there isn’t really a way to shape them. The dough isn’t very manageable. You could cut the dough to different sizes if you like, just look for the same indicators of doneness given in the recipe. Hope this helps and happy baking!