Gluten free bread comes in all shapes and sizes, just like all bread does. Gluten free bread shaped like a slipper? Let’s do it! If you’re afraid of gluten free … more
Gluten free bread comes in all shapes and sizes, just like all bread does. Gluten free bread shaped like a slipper? Let’s do it! If you’re afraid of gluten free bread with yeast, you shouldn’t be! We’ll do it together.
What’s groovy about ciabatta bread is that it’s crusty without being hard. You can bite into it, even if you’re 6 and have, like, nearly no teeth in your poor little head since The Tooth Fairy seems to be hoarding all of them. Save some teeth for the kid, ya fairy.
These little gluten free breads are great riding side saddle with a nice, hot minestrone. Mmmmm… winter. They’re also mighty fine if you slice into them along the horizontal, and layer in some thinly sliced prosciutto and some brie, a nice piece of basil. I’m not even hungry, and now I’m hungry.
First start off with the dry ingredients. Put in everything but the salt, and whisk well. Then add the salt and whisk again. You don’t want to put your yeast in contact with a lot of salt all at once. It could kill it. Dead!
Then add in the cider vinegar, olive oil and egg whites, and then the water.
The dough should be smooth and relatively thick, but still tacky to the touch.
Then preheat your oven to 425 degrees F and put a pizza stone on a rack in the bottom third of the oven.
Divide the dough into 8 equal portions, each about 180 grams.
Place each on a lightly floured piece of parchment paper. I really, really prefer the unbleached kind.
Then top with another piece of parchment, and roll gently into a rectangle about 8x4x1 inches.
Sprinkle lightly with flour.
Spread the flour evenly over the top. And slide them, 4 at a time, onto the pizza stone.
And set your Piggy Timer to 20 minutes at 425 degrees F. They should be browned and puffy. They’ll squeal a bit as you remove them from the oven.
It’s okay. They’re happy.
- 5¼ cups (735g) all-purpose gluten-free flour (I use Better Batter), plus more by the tablespoon
- 3 teaspoons xanthan gum (omit if using Better Batter)
- ½ teaspoon cream of tartar
- 3 tablespoons sugar
- 4 teaspoons instant (or rapid-rise or breadmaker) yeast
- 4½ teaspoons kosher salt
- 1 teaspoon apple cider vinegar
- 6 tablespoons (84g) extra-virgin olive oil
- 2 extra-large egg whites
- 1½ cups warm water (about 105 degrees F)
- In the bowl of your stand mixer, place 5¼ cups flour, xanthan gum, cream of tartar, sugar and yeast, and whisk to combine. Add the salt and whisk again. You want to be sure you don’t place the salt right on top of the yeast. Attach the mixer’s paddle attachment, and, with the mixer on low speed, add the vinegar, olive oil and egg whites, and then the water in a slow and steady stream. Turn the mixer a bit higher to incorporate all of the ingredients. The dough should start to come together. It should be smooth and relatively dense, if a bit tacky to the touch (see photo). If the dough isn’t clumping together or seems to wet, add more flour by the tablespoon and mix well after each addition. Switch out the paddle for the dough hook, and turn the mixer on high. Let it work for about 5 minutes.
- Spray the dough in the mixing bowl with some warm water to moisten it, cover it with plastic wrap and place in a warm, draft-free spot to rise until it is about 150% of its original volume (about 30 minutes).
- Preheat your oven to 425 degrees F. Place a pizza stone on a rack in the lower third of the oven. If you don’t have a pizza stone, use an overturned rimmed baking sheet.
- Turn the raised dough out onto a large piece of parchment paper. Gently, with a sharp knife or bench scraper, divide the dough into 8 equal pieces, each weighing about 180g (see photo). Flour a piece of parchment paper very lightly, and place one piece of dough onto the paper (see photo). Turn the dough a bit in the flour, handling it gently. Cover with another piece of parchment paper, and roll and press the dough into a rectangle about 8 x 4 x 1 inch (see photo), and place it aside to rest, covered loosely with a tea towel. Repeat with the remaining pieces of dough. Sprinkle each piece of dough lightly with flour, and gently spread the flour around the tops (see photo). Allow to rest about 10 minutes.
- Place the dough, 4 pieces at a time, on the pizza stone or overturned baking sheet, and bake for 20 minutes, or until lightly golden brown and puffy. Remove from the oven and place on a wire rack to cool. Repeat with the remaining pieces of dough.
- Serve warm.