Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Ciabatta
Our gluten free ciabatta is 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.
-
Cook: 25 mins
Prep: 4 hrs 20 mins - 4-8portions
- Medium
- Suitable for home freezing
Go back
Ciabatta
Our gluten free ciabatta is 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.
-
Cook: 25 mins
Prep: 4 hrs 20 mins - 4-8portions
- Medium
- Suitable for home freezing
Ingredients
| 2tbsp caster sugar | |
| 200ml warm water | |
| 7g dried yeast | |
| 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
- Dissolve the sugar in the water and stir in the yeast.
- In a large bowl, combine the gluten free Mix, xanthan gum and salt.
- In a separate bowl, whisk the eggs for a few minutes until bubbles are formed. Add the olive oil and white wine vinegar.
- 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.
- 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.
- The dough should have almost doubled in size and have large air bubbles.
- Preheat your oven to 220°C/200°C Fan/425°F/Gas Mark 7
- 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).
- 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.
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