Gluten-free Ciabatta rolls

Crispy on the outside, airy on the inside – and completely gluten-free.

We just tried these rolls for the first time – and were instantly hooked: a thin golden crust, a soft and fluffy crumb, and that smell… absolutely irresistible.

They’re perfect for a relaxed weekend breakfast, but still taste great the next day – whether plain, with butter, or as a sandwich.

Ingredients

For the preferment

• 150 g oat-based sourdough starter
• 80 g filtered water (approx. 24–29 °C)
• 70 g finely ground brown rice flour, plus more for dusting

For the dough

• 20 g psyllium husk powder
• 325 g filtered water (approx. 24–29 °C)
• 25 g extra virgin olive oil, plus more for greasing
• 12 g apple cider vinegar
• 120 g tapioca starch
• 120 g potato starch
• 90 g buckwheat flour
• 1 g salt

 

How to make them

1. Prepare the preferment

Mix rice flour and water until smooth. Cover and let sit at room temperature for 3–6 hours, until light and bubbly.

2. Mix the dough

Stir psyllium husk powder with water, oil and vinegar and let it sit for 5 minutes to form a gel. In a mixing bowl, combine the remaining flours. Add the preferment and the psyllium mixture, then knead everything together (using a dough hook) into a smooth, slightly sticky dough (about 3–4 minutes).

3. Rest overnight

Lightly oil a bowl, place the dough inside and turn it once so it’s coated all around. Cover tightly and let rest in the fridge for 12–15 hours.

4. Shape & proof

Dust a work surface with rice flour and gently flatten the dough into a rectangle. Cut into 6 equal pieces. Place on a lined baking tray, cover, and let rise at room temperature for 1.5–2 hours.