You don’t need to forgo having fun with the ethereal, chewy crumb of basic ciabatta if you’re gluten-free. Crafted in Italy and specifically formulated for superior efficiency in all of your baked items, Caputo Gluten Free Flour can be utilized cup for cup in all of your favourite baking recipes.
Gluten-Free Ciabatta Rolls
Makes 6 rolls
Elements
- 1¼ cups (300 grams) heat 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 extra 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 (optionally available)
Directions
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Combine moist components: Within the bowl of a stand mixer, whisk collectively heat water, olive oil, and vinegar by hand. Match mixer with the paddle attachment.
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Add dry components: In a separate bowl, whisk collectively flour, salt, yeast, and sugar. With mixer on low pace, progressively add dry components to moist combination. Beat till mixed, about 1 minute. Improve pace to medium and beat for five minutes, stopping to scrape paddle and bowl. Dough shall be very gentle however ought to maintain collectively.
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Relaxation dough: Cowl dough and let stand for 20 minutes.
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Form rolls: Spray a rimmed baking sheet with cooking spray. Closely mud a piece floor with flour. Flip dough out, flour prime, and gently pat right into a 9×6-inch rectangle. Reduce into 6 (3-inch) squares. Place on ready pan. Cowl and let rise in a heat, draft-free spot (75°F/24°C) till puffed, about half-hour.
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Preheat oven: Place rack in prime third of oven and preheat to 500°F (260°C).
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Bake: Bake till calmly browned and the middle registers no less than 210°F (99°C), 20–25 minutes. Let cool on pan for 10 minutes, then switch to a wire rack to chill fully. Serve with herbed olive oil if desired.
Notes
Word: The crust will soften because it cools. For a darker, thicker crust, bake as much as 10 minutes longer.
