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I never expected gluten free rolls to be this airy and crusty, but these ciabatta surprised me. Using a reliable gluten free all purpose flour blend with a little tapioca starch makes the crumb open up into big, irregular holes, the kind that make you pause before you take a bite.

They hint at things like Gluten Free Arabic Bread yet still carry that bakery feel of a proper Gluten Free Crusty Bread, funny right. I messed up timings once and they still turned out amazing, so if youve been scared of holey bread, this will make you curious.

Ingredients

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Gluten free all purpose flour blend: mostly carbs low protein varies by brand often enriched.
Tapioca starch or arrowroot: starchy carbohydrate gives chew and crisp crust nearly flavorless.
Active dry yeast: feeds on sugar to make gas adds mild yeasty flavor.
Sugar or honey: small sweetness boost feeds yeast adds tiny brown crust and flavor.
Olive oil: fat for tenderness it adds richness and little savory flavor.
Xanthan gum: mimics gluten elasticity improves structure and chewiness use sparingly.
Psyllium husk powder: optional fiber boost traps moisture for chewier crumb and better rise.
Sea salt: enhances flavor balances sweetness and tightens dough proteins slightly.

Ingredient Quantities

3 cups (420 g) gluten free all purpose flour blend, measure for measure (preferably one that already contains xanthan gum)

1 cup (120 g) tapioca starch or arrowroot starch

1 1/2 cups (360 ml) warm water, about 105 to 110 F

2 1/4 teaspoons active dry yeast (1 packet) or instant yeast

1 tablespoon granulated sugar or honey

1 1/2 teaspoons fine sea salt

2 tablespoons olive oil plus a little extra for greasing and brushing

1 teaspoon xanthan gum, only if your flour blend does not already have it

1 tablespoon psyllium husk powder, optional but helps chewiness and structure

Rice flour or extra gluten free flour for dusting the work surface

How to Make this

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1. Weigh and warm 1 1/2 cups (360 ml) water to about 105 to 110 F, stir in 1 tablespoon sugar or honey and 2 1/4 teaspoons active dry yeast if you’re using active yeast, let sit 5 to 10 minutes until foamy; if you use instant yeast mix the yeast into the dry ingredients and skip the proofing.

2. In a large bowl whisk together 3 cups (420 g) gluten free all purpose flour blend, 1 cup (120 g) tapioca or arrowroot starch, 1 1/2 teaspoons fine sea salt, 1 teaspoon xanthan gum only if your blend does not already have it, and 1 tablespoon psyllium husk powder if using; rice flour goes in a small bowl for dusting later.

3. Add 2 tablespoons olive oil to the foamy yeast water (or to the water if using instant yeast), then pour the liquids into the dry mix.

4. Mix with a wooden spoon or paddle on low in a stand mixer until combined, then beat 2 to 3 minutes until the batter is very sticky, wet and smooth, like a thick batter with lots of bubbles; avoid adding more flour, the dough should be wetter than regular bread dough.

5. Lightly oil a clean bowl, scrape the dough in, cover with plastic wrap or a damp towel and let rise in a warm spot about 45 to 60 minutes until puffed and slightly increased in size.

6. Meanwhile preheat oven to 450 F (230 C) with a baking stone or an inverted baking sheet on the middle rack and a shallow metal pan on the bottom rack for steam; preheat at least 30 minutes so it’s really hot.

7. Dust a work surface with rice flour or extra gluten free flour and oil your hands; gently scoop or turn the sticky dough out, divide into 8 to 10 portions with an oiled bench scraper or spoon, shape each portion into a loose oblong ciabatta roll using oiled hands, avoid pressing out all the air so you keep those big holes, place rolls on a piece of parchment.

8. Let the shaped rolls rest 20 to 30 minutes covered with lightly oiled plastic or a towel while the oven finishes preheating; just before baking pour a cup of hot water into the shallow pan to create steam or be ready to spray water into the oven.

9. Slide the parchment with rolls onto the hot stone or sheet, quickly add the hot water to the pan for steam, bake 15 to 22 minutes until deep golden and crusty and internal temp is around 205 F; remove and brush immediately with a little olive oil for shine, then cool on a rack at least 15 minutes before slicing so the crumb sets.

Equipment Needed

1. Kitchen scale (best) or measuring cups and spoons for the flour, water and yeast
2. Instant read thermometer to check the water and the bread’s internal temp
3. Large mixing bowl for the dough
4. Stand mixer with paddle attachment, or a sturdy wooden spoon if you dont have one
5. Whisk for the dry mix and a small bowl for the rice flour dusting
6. Bench scraper or spoon to portion the sticky dough, and oil for your hands
7. Baking stone or an inverted baking sheet, plus parchment paper to bake on
8. Shallow metal pan for steam, oven mitts, a cooling rack and a pastry brush for the oil finish

FAQ

Q: Can I swap the gluten free flour blend for something else? A: Yes, but use a measure for measure GF all purpose blend that already has xanthan gum for best results. If yours doesnt include xanthan, add 1 tsp xanthan gum. Avoid using a single flour like only rice flour or it will be crumbly.

Q: Do I need psyllium husk powder, and what if I dont have it? A: Psyllium helps chewiness and structure, but its optional. If you skip it rolls will be softer and a bit more fragile. A quick sub is 1 tbsp ground chia or flax mixed with 3 tbsp warm water, let gel 5 minutes, then add.

Q: Active dry yeast vs instant, any difference? A: If using active dry proof it in the warm water (105 to 110 F) with the sugar for 5 to 10 minutes until foamy. Instant yeast can be mixed straight into the dry ingredients. If the starter doesnt foam the yeast is probably dead, get fresh yeast.

Q: The dough is super sticky, how do I shape ciabatta rolls? A: Thats normal. Oil your hands and/or use rice flour on the bench, gently pull the dough into loaves instead of kneading. Use an oiled spatula to transfer to the pan, dust with rice flour for that classic ciabatta look.

Q: How should I bake them for the best crust and crumb? A: Bake on a preheated tray at 425 F (220 C) for about 20 to 25 minutes until golden. For a better crust create steam by placing a small pan of hot water in the oven or spritzing water on the walls right after you put them in.

Q: What about storing and freezing? A: Eat them the day you make em for best texture. Store in an airtight container at room temp up to 2 days. To freeze, cool completely, wrap well and freeze up to 3 months. Reheat in a 350 F oven 10 to 15 minutes from frozen.

Easy Gluten Free Ciabatta Rolls Recipe Substitutions and Variations

Gluten free all purpose flour blend: swap for any cup-for-cup GF blend that already has xanthan gum, measure-for-measure. If you only have single flours like brown rice or oat, use the same weight but add 1 teaspoon xanthan gum and expect a slightly denser loaf.
Tapioca starch or arrowroot starch: replace 1:1 with arrowroot, potato starch, or cornstarch. Arrowroot gives a lighter chew, potato starch keeps it moist, cornstarch works in a pinch.
Psyllium husk powder: use 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water (let sit 5 minutes) or 1 tablespoon chia seeds plus 3 tablespoons water. You can also use 1 teaspoon extra xanthan gum, but texture will be a bit different.
Olive oil: swap 1:1 with melted unsalted butter for richer flavor, or a neutral oil like canola or avocado oil for a cleaner taste.

Pro Tips

1) If your yeast wont foam after 8 to 10 minutes, toss it and start over. Old yeast or water that is too hot or too cold kills the rise, so check the temp with a thermometer and always proof if you are using active dry yeast.

2) For bigger holes and better chew, resist adding extra flour when mixing or shaping. Oil your hands and use rice flour only for light dusting; handle the dough very gently so you keep the air pockets instead of squashing them out.

3) Cold fermentation fixes a lot of flavor problems. After the first short rise you can refrigerate the shaped rolls overnight on parchment, then bake straight from the fridge the next day. It firms the dough slightly, boosts flavor, and makes them easier to score and transfer.

4) Create strong initial steam and a super hot surface to get a thin crispy crust. Preheat your stone or inverted sheet well, introduce steam right as the rolls go in, and remove the steam source halfway through bake so the crust can crisp up.