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 335 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 in a warm place for 6 to 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 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.
Hello! In this ciapatta recipe there are two different amounts of water - which one is correct? The ingredient list says 335g and the recipe says 385g. A 50g difference can be quite significant.
Hi Aino,
Unfortunately, we have had a misprint in our prescription. Thanks for noticing 🙂 The correct amount of water is 335 g. We will correct it in the recipe.