Ciabatta

A rustic Italian loaf with a crisp crust and a soft inside - perfect for dipping in olive oil and balsamic vinegar, or as a bruschetta base.

20-25 mins
Makes 4-8portions
Medium
Suitable for home freezing

Ingredients

  • 2tbsp caster sugar
  • 200ml warm water
  • 7g dried yeast (supplied with Mix)
  • 250g Juvela Gluten Free White Mix
  • 1tsp xanthan gum
  • ½ tsp salt
  • 1 medium egg
  • 1 egg white
  • 2tbsp olive oil
  • 1tsp white wine vinegar
  • Method

    1. Dissolve the sugar in the water and stir in the yeast.
    2. In a large bowl, combine the gluten free Mix, xanthan gum and salt.
    3. In a separate bowl, whisk the eggs for a few minutes until bubbles are formed. Add the olive oil and white wine vinegar.
    4. Add the yeast mixture to the egg mixture and stir carefully, then add to the dry ingredients and mix together with a spatula or wooden spoon until smooth.
    5. Transfer the dough to a lightly oiled mixing bowl; cover with oiled cling film and allow to prove in a warm place for 4 hours.
    6. The dough should have almost doubled in size and have large air bubbles.
    7. Preheat your oven to 220°C/200°C Fan/425°F/Gas Mark 7
    8. Lightly dust your work surface with Mix; turn out the dough, divide in half, and shape into rectangles (be gentle with the dough so you don’t knock the air out).
    9. Place onto a non-stick baking tray, rest for 10 minutes and then bake in a preheated oven for 20-25minutes until golden brown. Allow to cool on a wire rack.