Gluten-free ciabatta rolls

Gluten-Free Ciabatta Rolls (Crusty Outside, Chewy Inside!)

Perfect for sandwiches, soups, or dipping in olive oil—no gluten, no compromise on texture.

🍞 Ingredients (Makes 6 rolls)

• 2 cups (280g) gluten-free bread flour blend (like Bob’s Red Mill 1:1 or Caputo Fioreglut)

• 1 tsp xanthan gum (omit if your blend includes it)

• 1 ½ tsp instant yeast

• 1 ½ tsp sugar

• 1 tsp salt

• 1 ¼ cups (300ml) warm water *(110°F/43°C)*

• 2 tbsp olive oil

• 1 tsp apple cider vinegar (for rise and tang)

• Rice flour for dusting

📝 Instructions

1. Mix the Dough

1. In a stand mixer, whisk together GF flour, xanthan gum, yeast, sugar, and salt.

2. Add water, olive oil, and vinegar. Mix with a paddle attachment for 4-5 mins until sticky and elastic.

3. Cover with damp cloth and let rise 1 hour (until bubbly and nearly doubled).

2. Shape the Rolls

1. Dust a surface with rice flour. Scrape dough out (it’ll be wet—handle with wet hands).

2. Divide into 6 portions. Gently stretch each into a 3×5-inch oval (like mini ciabatta loaves).

3. Place on a parchment-lined tray, dust tops with rice flour, and cover. Rise 30 mins.

3. Bake

1. Preheat oven to 425°F (220°C) with a baking stone/steel (or upside-down tray).

2. Slide rolls (on parchment) onto the hot stone.

3. Bake 20-25 mins until golden and hollow-sounding when tapped.

4. Cool on a rack for 15 mins before slicing.

💡 Pro Tips

✔ For extra crust: Place a pan of boiling water in the oven during baking.
✔ Stickier dough = better texture! Don’t add extra flour.
✔ Store in a paper bag for 1 day or freeze for later.

Why These Work

• No grittiness—thanks to quality GF flour.

• Chewy crumb like traditional ciabatta.

• Vegan-friendly (just skip the egg wash).

Serve warm with soup or as sandwich rolls! 🥖

Need a faster version? Try a GF focaccia dough baked as rolls! 😊