Favorite Ciabatta
Breakfast / Lunch / Various
Alyssa Bier
from Bonn, Germany
Category: Breakfast / Lunch / Various
Level: Easy
Prep time: 120 min. (incl. backing time)
Ingredients for 3 baguettes
450 grams gluten-free flour, light color
50 grams potato flour (potato starch or tapioca starch)
1 teaspoon cream of tartar
1 teaspoon psyllium husks, finely ground
420-milliliter unsweetened oats milk (can be made by yourself!)
1 packet of dry yeast
1 pinch of coconut blossom sugar
2 grated teaspoon Himalayan salt
40-milliliter coconut oil (organic, untreated)
bit water and lentil flour for dusting
Remarks
I’ve made a ciabatta nature, one with black olives and one with dried tomatoes. Personally, the normal version tastes best!
Instead of gluten-free flour, spelled flour can also be used.
Preparation
Mix gluten-free flour, cream of tartar, psyllium husks in a bowl.
Add dried yeast, coconut blossom sugar, and lukewarm unsweetened oats milk.
Add coconut oil and Himalayan salt. Mix for 5 to 10 minutes to a nice dough. Cover the dough and allow to rest for 15 minutes.
Knead well once more with a floured hand.
Form dough to a loaf (or two, or smaller rolls - as you like). Place baking paper on a baking sheet.
Rub with water so they do not dry out. Rub with water so they can’t dry out. Cover with whisked egg yolk and let it rest for another 15 minutes.
Cover ciabatta with baking paper and leave it in a warm place for at least 40 minutes.
Preheat oven to 464 °F (240 °C)
Dust ciabatta with lentil flour and bake (middle rack) for 25 to 30 minutes.
Place bowl (heat-resistant of water in the oven (bottom). After 10 minutes, reset the temperature to 392 °F (200 °C).
Allow finished ciabatta to cool down on a baking rack.
