Description
A delicious gluten-free alternative, this ciabatta bread features a soft, airy texture and a crispy crust, perfect for sandwiches or as a side dish.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast
Instructions
- Mix warm water, sugar, and yeast in a small bowl. Let it sit for about 5-10 minutes until frothy.
- Combine gluten-free flour and salt in a mixing bowl.
- Add the yeast mixture and olive oil to the flour mixture. Stir until well combined.
- Cover the bowl with a clean cloth and let the dough rise in a warm place for about 60 minutes.
- Preheat the oven to 450°F (230°C).
- Transfer the dough to a baking sheet lined with parchment paper, shaping it into a ciabatta loaf.
- Bake for 25-30 minutes until golden brown.
- Allow to cool before slicing.
Notes
Serve fresh or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg