Gluten-Free Ciabatta Rolls

Ingredients

• 1 1/4 cups white rice flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 1 1/2 tablespoons psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 1 teaspoon sugar
• 1 1/4 teaspoons salt
• 1 3/4 cups warm water (110°F / 43°C)
• 2 tablespoons olive oil

Instructions

1. 1

   Whisk together the rice flour, sorghum flour, tapioca starch, potato starch, psyllium husk powder, yeast, sugar, and salt.

2. 2

   Add the warm water and olive oil. Stir vigorously with a wooden spoon for 2-3 minutes. The dough should be very wet and batter-like — wetter than most bread doughs.

3. 3

   Cover the bowl and let rest for 10 minutes to allow the psyllium to fully hydrate and thicken the dough.

4. 4

   Line a baking sheet with parchment paper and dust generously with rice flour.

5. 5

   With very wet hands or an oiled spoon, scoop the dough into 6 rough, rectangular portions on the prepared sheet. Don't try to smooth them — the rustic shape is authentic.

6. 6

   Dust the tops lightly with rice flour. Cover loosely and let rise for 40 minutes.

7. 7

   Preheat your oven to 450°F (230°C). Place an oven-safe pan on the bottom rack for steam.

8. 8

   Place the rolls in the oven and pour 1 cup of hot water into the bottom pan. Bake for 22-25 minutes until crusty and golden.

9. 9

   Cool on a wire rack for at least 10 minutes before serving.

Recipe Variations

• →Olive Ciabatta: Fold in 1/3 cup chopped Kalamata olives and 1 teaspoon dried oregano.
• →Sun-Dried Tomato Ciabatta: Add 1/4 cup chopped sun-dried tomatoes and 1 teaspoon Italian seasoning.

Nutrition Facts

Per serving