Gluten-free ciabatta with sourdough
Gluten Free Ciabatta with Sauerkraut
Doses
6
fromTotal time
12
hoursLet the flavours speak for themselves. Start a new taste adventure by discovering sourdough baking!
For the instructions, you need 200 g of active sourdough root.
Click here for instructions on how to revive and feed dried sauerkraut.
Ingredients
335 g water
150 g tapioca starch
90 g Virtasalmi Cereal Product Gluten Free Whole Wheat Thyme Flour
6 g sea salt
6 g sugar
11 g apple cider vinegar
23 g oil
200 g active gluten-free sourdough root
Preparation
- Prepare the psyllium gel: mix 385 g water and 13 g psyllium. Allow to rest for 2-3 minutes until the gel forms.
- Mix the dry ingredients: in a bowl, combine the tapioca starch, rice flour, sorghum flour, sea salt and sugar. Mix well.
- Combine the wet ingredients: add acidic root, apple cider vinegar and oil to the psyllium gel. Mix until smooth.
- Make the dough: gradually add the flour mixture to the wet ingredients. Knead the dough with an electric mixer for about 5 minutes or by hand until smooth and sticky.
- Shape the ciabatta: Tip the dough onto a floured board. Shape into a disk and cut into 6 - 8 loaves.
- Rise: Cover the bread lightly with a cloth and leave to rise for 6 - 12 hours.
- Bake: Preheat the oven to 230 °C and place a container on the oven base for the steam. When you put the bread in the oven, pour hot water into the pan or add 2 to 4 ice cubes. Bake for 25 to 30 minutes, until the bread is golden brown and crispy.
- Cool: Let the bread cool on a wire rack for at least 30minutes before cutting.
Dried durra sauerkraut is now on trial and I thought I'd try this recipe when the sauerkraut is ready. What can I substitute for tapioca starch? Is cornstarch okay?
Hello,
With corn starch you can replace tapioca starch in a 1:1 ratio. If necessary, you can add a little liquid if the dough feels too dry. Corn starch is more prone to drying out the dough, while tapioca starch makes the pastry more elastic and slightly more chewy.