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Better Batter Ciabatta Bread

Better Batter Ciabatta Bread

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

Better Batter
Score (1-10)

Cup for cup replacement claim10
Cup for cup replacement result9
Ease of use9
Raw texture9
Cooked texture10
Finished appearance10
Finished taste10
Mouth feel10

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


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.

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