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Gluten-Free Ciabatta Rolls
Bakery

Gluten-Free Ciabatta Rolls

2 h 30 minServes 6Nutri-Score C€€
from @theloopywhisk23 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • gluten-free flour blendGrains400 g
  • water (lukewarm)Beverages340 ml
  • psyllium husk powderPantry20 g
  • instant yeastPantry7 g
  • saltSpices8 g
  • olive oilPantry20 ml
  • honeyPantry10 g

per serving

Nutrition

254kcal

Carbs
50 g
Proteins
5 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • Baking tray
  • Oven
  • Kitchen scale

step by step

Method

  1. Make the dough

    • Whisk the gluten-free flour blend, psyllium husk powder, instant yeast and salt in a mixing bowl.
    • Add the lukewarm water, olive oil and honey and mix until a smooth, sticky dough forms.
    • Cover and let the dough rest until visibly puffed.
    Step 1

  2. Roll out and cut

    • Turn the dough out onto a lightly floured surface and roll it into a large rectangle.
    • Cut the rectangle into 6 equal pieces and place them on a lined baking tray.
    Step 2

  3. Second rise

    • Cover the rolls and let them rise until puffy and slightly doubled.
    Step 3

  4. Bake

    • Bake the rolls in a preheated oven at 230 °C until golden and hollow-sounding on the base.
    • Transfer to a rack to cool before slicing.
    Step 4
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