Gluten-Free Ciabatta Rolls
Soft, gluten-free rolls made with Caputo flour and herbed olive oil. Mix, shape, bake, and enjoy warm. Perfect crust, fluffy inside—ready in under an hour.
- Yield: 6 Rolls
- Prep Time: 56 min
- Cook Time: 25 min
Ingredients
Instructions
- Mix wet ingredients: In the bowl of a stand mixer, whisk together warm water, Olitalia Extra Virgin Olive Oil, and vinegar by hand. Fit mixer with the paddle attachment.
- Add dry ingredients: In a separate bowl, whisk together Caputo Gluten Free Flour, salt, yeast, and sugar. With mixer on low speed, gradually add dry ingredients to the wet mixture. Beat until combined, about 1 minute. Increase speed to medium and beat for 5 minutes, stopping to scrape the paddle and bowl. Dough will be very soft but should hold together.
- Rest dough: Cover dough and let stand for 20 minutes.
- Shape rolls: Spray a rimmed baking sheet with cooking spray. Heavily dust a work surface with flour. Turn dough out, flour the top, and gently pat into a 9x6-inch rectangle. Cut into 6 (3-inch) squares. Place on the prepared pan. Cover and let rise in a warm, draft-free spot (75°F/24°C) until puffed, about 30 minutes.
- Preheat oven: Position rack in the top third of the oven and preheat to 500°F (260°C).
- Bake: Bake until lightly browned and the center registers at least 210°F (99°C), 20–25 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with Olitalia Extra Virgin Olive Oil if desired.
NOTES:
The crust will soften as it cools. For a darker, thicker crust, bake up to 10 minutes longer.
