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Cup4Cup Ciabatta Bread

Cup4Cup Ciabatta Bread

Ah, the romance of baking bread. The kneading, the shaping – not to mention the warm and comforting smell of freshly baked bread. If you’ve never had the experience, gluten-free or otherwise, it’s time.

This is the part where we see how Cup4Cup gluten-free flour stacks up when it comes to my recipe for ciabatta bread. New around here? No problem. You can catch up on the Flour Test page.

Cup4Cup is a very starchy flour. That’s why it makes such amazing gluten-free puff pastry. That stuff is world class. All that starch also makes for very fluffy bread. Compare the loose crumb you see here to Better Batter’s crumb from the other day.

When you first make the dough*, before adding more flour by the tablespoon, it’s very soft and batter-like.

A few more tablespoons of flour, and it really holds together beautifully.

Here it is divided into pieces.

After shaping and before it rises.

After the rise. It doesn’t rise very high (even under optimal conditions in my bread proofer), but it does rise.

There’s a fair amount of “oven spring,” which is a result of its not rising as much as I would like before going in the oven. But it browns so beautifully, which means it’s certainly not all starch.

*Here’s where you’ll find my my recipe for gluten-free ciabatta bread.

All in all, I’d call it a win. Here are all the details:

Bread Challenge

Score (1-10)

Cup for cup replacement claim10
Cup for cup replacement result9
Ease of use10
Raw texture9
Cooked texture8.5
Finished appearance9
Finished taste9
Mouth feel9


P.S. Stay tuned for a chat about making substitutions in baking. I do so cherish our chats. :)

P.P.S. If you like this post, you’ll love My Cookbook. And if you buy my cookbook, you’ll help sustain this blog so I can keep writing posts like this forever and ever. I really appreciate your support.

Comments are closed.

  • April 18, 2012 at 1:03 PM

    wow. fluffy. like pastry. the texture is something.

    • April 18, 2012 at 1:06 PM

      I know, right, Lisa? So fluffy. I guess it’s a matter of taste, but as far as objective suitability, it’s not a great bread flour. Not a bad one, either. Just not great.
      xoxo Nicole

  • Jen
    April 18, 2012 at 12:03 PM

    Did these rise and get bigger than the BB? They look nicer from the pictures.

    • April 18, 2012 at 12:06 PM

      Hi, Jen,
      No, they didn’t rise more. They actually rose less. The reason they look “bigger” is because they had more “oven spring” (which is usually due to an incomplete rise) and because Cup4Cup is much higher in starch than Better Batter so the bread is fluffier.
      xoxo NIcole

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