Better Batter Ciabatta Bread
7

You might wonder, how can I possibly be objective in this Gluten-Free Flour Test blog series? Well, it’s no secret that I’ve been using Better Batter gluten free flour for quite … more »

You might wonder, how can I possibly be objective in this Gluten-Free Flour Test blog series?

Well, it’s no secret that I’ve been using Better Batter gluten free flour for quite a while now.  So how can I possibly test 4 flour blends (Better Batter, Cup4Cup, Jules Gluten Free & Tom Sawyer) and provide you with reliably objective results?

Simple. I want you to have options.

You see, even the best all-purpose flour, whether it is conventional or gluten-free, is good for all purposes. But not great for all purposes. And not only that. Some of you simply have your own loyalties, like I have mine. And you might wonder why your chosen flour blend behaves the way it does when you use it my recipes, and your own.

So let’s get down to brass tacks. Better Batter did a fabulous job in this ciabatta recipe. It was easy to handle (I didn’t even have to flour my hands or the dough really very much), and browned really nicely. And you can see the nice, tight crumb inside. Crispy outside, toothsome inside. Everything you want in a nice crusty loaf of ciabatta bread.

Here it is shaped, before it rose.

And after the rise. Since it was shaped before I set it to rise, the rise isn’t as obvious. But you can see how the pieces of dough are closer together than they were before the rise. They also rose taller, but it’s a bit hard to tell in the photo.

For more process photos (including photos of the dough before it’s divided), and the bread recipe, click here: Gluten-Free Ciabatta Bread.

*sigh* Look how pretty. I love the rustic cracks on top. These are my children’s lunch for today. They cheered! Yes, really. They may be a bit more interested in food than the average child.

If I could do nothing but bake bread all day long, you’d never hear me complain. Okay, maybe I’d complain about a few things now and again, but quietly enough that you could safely expect to ignore me.

Here are Better Batter’s scores. It didn’t get 10s across the board, though. Gluten-free flour is just different than conventional flour, especially in bread, much as I hate to admit it:

Bread Challenge
Attributes

Better Batter
Score (1-10)

Cost 93¢/cup
Cup for cup replacement claim 10
Cup for cup replacement result 9
Ease of use 9
Raw texture 9
Cooked texture 10
Finished appearance 10
Finished taste 10
Mouth feel 10
Smell 10

Don’t be afraid of yeast bread. We’ll do it together.

Love,
Me

P.S. Time once again for my public self-service announcement. Did you know that I wrote a cookbook, called Gluten-Free on a Shoestring? If you already bought a copy, thank you! If not, what are you waiting for? Your support makes all this possible.

  • http://www.glutenfreecanteen.com Lisa @ GF Canteen

    That’s a nice crumb in that bread. I’d like a ham and swiss with a little lettuce, tomato and mustard please. Or wait. Tuna with tarragon and mayo. Oh wait, a BLT. Ok. Surprise me. Seriously. All that makes me want to do is get in the kitchen and make some of those and have a sandwich. Looking forward to the rest of the usual suspects in this round. It is nice to know what each of their strengths might be and how to make them all great performers.

    • http://glutenfreeonashoestring.com/ Nicole

      I’ll whip up a surprise for you, Lisa. The best-tasting sandwich is always the one someone else makes for you anyway. :)
      xoxo Nicole

      • Kristi

        That is the truth Nik. These look so good! I may need to surprise Jordan with a turkey, pesto and tomato sandwich this week!

        • http://glutenfreeonashoestring.com/ Nicole

          Hi, Kristi!
          They do make great sandwiches. Just the right size and shape. :)
          xoxo Nik

  • M Nicole Morrow on Facebook

    I dunno you should send me some so I can tell you =P hehehehe, had to try =) Thank you again for doing all of these tests, fantastic info that saves us money and time!

  • http://www.glutenfreegourmand.com Gina

    Good job on the kids who love food. And on the cracks on the tops of the ciabatta. Nice. the bread looks delicious!

    • http://glutenfreeonashoestring.com/ Nicole

      Thanks, Gina. :)
      xoxo Nicole

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/better-batter-ciabatta-bread/
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