20% off all FREEE products. Use offer code COELIAC20 at the checkout. See T&Cs for full details.

Shop now!

Gluten Free Ciabatta

Makes 1 ciabatta

Here is a gluten free version of ciabatta, an Italian style slipper loaf.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  1. Put the white bread flour, chickpea flour, yeast, and sugar into a mixing bowl and blend them together.
  2. Pour the water into the bowl and stir to combine.
  3. Sprinkle the salt over the top and beat well.
  4. Add one spoon of the oil and stir the batter.
  5. Invert a large bowl over the batter and leave to rest in a warm place until risen, about 90 minutes.
  6. Rub some oil around the inside of a large baking tray or insert a baking liner.
  7. Sprinkle the remaining spoon of oil over the dough.
  8. Using a spatula, gently scrape around the edge of the swollen batter and ease it onto the baking tray.
  9. Gently shape the swollen batter into a 23 x 10cm/9” x 4” oval.
  10. Invert a large bowl over the oval and leave in a warm place to rise for 30 minutes.
  11. Pre-heat the oven 20 minutes before you are going to bake.
  12. Remove the inverted bowl and bake for 35 minutes.
  13. Leave to cool on a wire rack.
  14. Before serving the ciabatta, pre-heat the oven and bake for 7-8 minutes.
  15. Slice and serve warm.

Equipment

large baking tray and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35 minutes + 7-8 minutes
I made your Ciabatta today. I had no bread flour so used your plain flour which worked very well. It is absolutely delicious, really easy to make and tastes so good. My husband who is not gf thought it was great too
By Wendy Markel
15 Aug 2020

Write a review

 

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings