Gluten-free ciabatta with dry yeast
Gluten-free ciabatta with dry yeast
Ciabatta bread baked with dry yeast rises beautifully. When baking with yeast, the bubbles are usually nice and even. This crispy-crusted bread tastes great on its own – or with your favorite fillings.
Servings
6
servingsIngredients
385 g warm (37°C) water
11 g dry yeast
13 g psyllium
150 g tapioca starch
6 g sea salt
6 g sugar
11 g apple cider vinegar
23 g oil
Preparation
- Activate the yeast. Heat 100 g of water to 37 degrees Celsius. Add 11 g of dry yeast, stir and let stand for 2–5 minutes until the mixture bubbles.
- Prepare the psyllium gel. Mix 285 g of water and 13 g of psyllium, allow the gel to form for 2–3 minutes.
- Mix the dry ingredients: combine tapioca starch, rice flour, sorghum flour, salt, and sugar.
- Combine the wet ingredients: add the activated yeast mixture, apple cider vinegar, and oil to the psyllium gel. Mix.
- Mix the dry and wet ingredients together and knead the dough at medium speed in a food processor for about 5 minutes or by hand until the dough is smooth and slightly sticky.
- Shape the ciabatta: Sprinkle rice flour on the table and turn the dough out onto the surface. Shape the dough into a rectangular sheet and cut it into 6–8 pieces.
- Rise: cover with a cloth and leave the bread to rise in a warm place for 45 minutes to 1.5 hours.
- Bake the ciabatta rolls at 230 degrees for 25–30 minutes until they are golden brown and crispy.
- Cool: Let the bread rest for 30 minutes before cutting.
