Gluten-Free Ciabatta Rolls

These Gluten-Free Ciabatta Rolls bake up with a crunchy crust and a soft, open crumb full of irregular air pockets. They’re ideal for paninis, alongside hearty soups, or simply sliced and served fresh.

Notes on ingredients

Psyllium husk: This builds the “gluten-like” network. Use ground psyllium husk (not whole) for the strongest, most even gel.

Buckwheat flour: Despite the name, buckwheat is naturally gluten-free. It adds a slightly nutty, rustic flavor and helps the rolls brown.

Tapioca starch: Adds chew and helps create that open, ciabatta-style crumb. Keep extra flour on hand for dusting, as the dough can be sticky.

Sorghum flour: Mild and wheat-like in flavor, it balances buckwheat and improves texture.

Instant yeast: Works fast and reliably. Using active dry yeast will result in a slightly longer rise.

Apple cider vinegar: Helps strengthen structure and improves rise; it also brightens flavor without tasting “vinegary.”

Olive oil: Adds softness and helps the crust color nicely.

Salt: Don’t skip it; it controls yeast activity and prevents bland bread.

Why You’ll Love These Gluten-Free Ciabatta Rolls

• They have a crisp crust and a light, open crumb with those classic ciabatta air pockets.
• The dough is simple to mix, no kneading, no shaping stress, and no special equipment required.
• Psyllium husk gives the rolls structure and chew without any gluten, so they hold up well for sandwiches.
• They bake up beautifully with the steam method, giving you a more authentic bakery-style finish at home.
• The flavor is mildly nutty and balanced, which pairs well with soups, salads, and both savory or sweet toppings.
• They’re naturally gluten-free, using wholesome flours (buckwheat and sorghum) with tapioca for that signature chew.

How to Make These Gluten-Free Ciabatta Rolls

In a medium bowl, whisk together psyllium husk and lukewarm water.

Stir well and let it sit for 5–10 minutes until it thickens into a gel.

In a large mixing bowl, whisk together buckwheat flour, tapioca starch, sorghum flour, sugar, yeast, and salt.

Then add the psyllium gel, olive oil, and apple cider vinegar into the dry mix.

Stir with a silicone spatula (or dough hook) until a sticky dough forms.

Shape dough into a ball, then press into a 10×8 in (25×22 cm) rectangle on a tapioca-floured surface.

Cut into 6 pieces, then flip so the floured side is on top.

Place on a parchment-lined tray, spaced apart.

Cover lightly with a kitchen towel and let rise in a warm spot until doubled in size (about 2 hours).

Preheat the oven to 475∘F (250∘C) with a baking stone/steel and a tray on the bottom rack.

Slide rolls (on parchment) onto the hot surface. Add 5–6 ice cubes to the bottom tray, then reduce the temperature to 425∘F (220∘C).

Bake for 10 minutes with steam, then carefully remove the steam tray.

Continue baking for 15 more minutes, until golden brown.

Transfer your rolls to a wire rack and cool completely before slicing.

Tips For Making Gluten-Free Ciabatta Rolls

• Measure flours by weight if possible for consistent dough hydration; gluten-free baking is sensitive to small changes.
• Expect a sticky dough; flour your hands and surface with tapioca starch instead of adding extra flour to the dough.
• Let the rolls fully rise before baking; under-proofed dough will bake dense instead of airy.
• Keep the oven and stone/steel fully preheated; strong bottom heat helps set the crust fast.
• Use steam for the first 10 minutes; it improves oven spring and creates that signature ciabatta crust.
• Cool completely before slicing; the crumb finishes setting as it cools.

FAQs:

Are ciabatta rolls gluten-free?

Traditional ciabatta rolls are not gluten-free because they’re made with wheat flour. You can make Gluten-Free Ciabatta Rolls by using gluten-free flours and binders like psyllium husk, as in this recipe.

Can you buy gluten-free ciabatta bread?

Yes. Many specialty brands and some major grocery stores carry gluten-free ciabatta-style rolls or loaves in the freezer or gluten-free section. If you have celiac disease, it’s important to check the label for certified gluten-free.

What bread is naturally gluten-free?

Most “bread” in the typical bakery sense isn’t naturally gluten-free because it usually relies on wheat, rye, or barley. Foods that are naturally free of gluten include corn tortillas, cornmeal cakes, and flatbreads made from 100% gluten-free grains; just ensure that there is no cross-contact with wheat.

Is ciabatta sourdough gluten-free?

Not usually. Sourdough fermentation does not remove gluten enough to make wheat-based bread safe for celiac disease. Gluten-free sourdough ciabatta is only gluten-free if it’s made with gluten-free flours and a gluten-free starter.

Looking for more gluten-free baking recipes? Be sure to check these recipes out:

• Gluten-Free Pita Bread
• Gluten-Free Blueberry Muffins
• Gluten-Free Cheesecake Brownies
• Gluten-Free Star Bread
• Soft Gluten-Free Hamburger Buns

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