Delicious Gluten-free Ciabatta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g flour mix, luten-free (e.. bread mix from Schär)
- 600 ml water, lukewarm
- 1 pack dry yeast
- 2 tablespoon olive oil
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Mix water with oil. Add flour, dry yeast and salt. Knead the dough with a mixer with a dough hook (or in the food processor / bread maker) for at least 5 minutes, until all the ingredients are well mixed together.
- Cover the dough with a wet kitchen towel and let it rise in the warm oven for about 45 minutes. Gluten-free dough needs both heat and moisture to rise. It is best to set the oven to 50 to 60 ° C 5 minutes before proofing, then switch the oven off.
- Then knead the dough again briefly. The amount makes one large or two medium-sized loaves of bread. Shape the loaf with your hands and place on a baking sheet with parchment paper. Cover and let rise for another 30 minutes in the warm oven.
- Remove and preheat the oven to 225 ° C. Cut the loaf with a large knife (preferably moistened). Bake for about 30 minutes and then let cool down.
- You can also add Italian herbs, sun-dried tomatoes, olives, etc. to the dough.
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