Ah, an Italian favorite! I definitely plan to make this gluten free ciabatta this weekend! I know my husband will be coming in the kitchen asking, “Is it done yet?” If I make it just for the hubby I’ll add the sun dried tomatoes (made fresh ones yesterday); or if we share it I’ll have to substitute the tomatoes for roasted peppers. We’ll see! This recipe is compliments of Robert Rose Inc. publishers. Stay tuned in for tomorrow’s review and giveaway of 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt! Meanwhile, enjoy this gluten free ciabatta recipe.
There's nothing like warm gluten free ciabatta on a cold winter's day, though any time of year can be perfect. However, this gluten free recipe is much healthier than others!
- 8-inch (20 cm) round baking pan, lightly greased
- 1/2 cup hazelnut flour 125 mL
- 1/2 cup whole bean flour 125 mL
- 1/4 cup quinoa flour 60 mL
- 1/4 cup tapioca starch 60 mL
- 2 tbsp granulated sugar 30 mL
- 2 tsp xanthan gum 10 mL
- 1 tbsp bread machine or instant yeast 15 mL
- 1 tsp salt 5 mL
- 1 tbsp dried oregano 15 mL
- 1 tbsp dried rosemary 15 mL
- 3/4 cup water 175 mL
- 2 tbsp extra virgin olive oil 30 mL
- 1 tsp cider vinegar 5 mL
- 2 eggs, lightly beaten
- 3/4 cup sliced pitted kalamata olives 175 mL
- 3/4 cup sliced pitted green olives 175 mL
- 1/2 cup chopped hazelnuts 125 mL
- 2 to 3 tbsp sweet rice flour, brown rice flour 30 to 45 mL or whole bean flour
- In a large bowl or plastic bag, combine hazelnut flour, whole bean flour, quinoa flour, tapioca starch, sugar, xanthan gum, yeast, salt, oregano and rosemary; mix well and set aside.
- Pour water, oil and vinegar into the bread machine baking pan. Add eggs.
- Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle. Remove baking pan from the bread machine. Fold in kalamata olives, green olives and hazelnuts.
- Gently transfer dough to prepared pan and spread evenly to the edges, leaving the top rough and uneven. Generously dust top with sweet rice flour. With well-floured fingers, make deep indents all over the dough, pressing all the way down to the pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes or until almost doubled in volume. Meanwhile, preheat oven to 400°F (200°C).
- Bake for 20 to 25 minutes or until top is golden. Remove from the pan immediately and let cool on a rack. Cut into 8 wedges and serve warm.
Black and green olives and a good-quality olive oil combine to make this strong-flavored, irresistible Italian bread. We’ve adapted the shape to accommodate the batter-like gluten-free dough. To ensure success, see page 15 for information on using your bread machine and page 18 for general tips on bread machine baking. When dusting with sweet rice flour, use a flour sifter for a light, even sprinkle. Be sure olives are well drained and pat dry with paper towels. VARIATIONS: To make 4 to 6 individual ciabatta, use English muffin rings on a floured rimmed baking sheet and fill two-thirds full. To turn this into a Mediterranean-style ciabatta, add 12 cup (125 mL) finely chopped red onion with the kalamata olives and substitute 1 tbsp (15 mL) snipped fresh cilantro or mint for the green olives. Substitute pecan flour for the hazelnut flour and pecans for the hazelnuts. To make this recipe egg-free: Omit eggs from the recipe. Combine 12 cup (125 mL) flax flour or ground flaxseed with an additional 1/4 cup (60 mL) warm water. Set aside for 5 minutes. Add with the liquids.
|Nutritional values per serving|
|Fat, total||16 g|
|Fat, saturated||2 g|
Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt
© 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.