Rustic Gluten-Free Ciabatta Bread Recipe

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This Rustic Gluten-Free Ciabatta Bread is an Italian heartier bread excellent for dipping into olive oil, soups, and stews and is especially tasty with dips. Or, make an Italian-style gluten-free sandwich or garlic bread. 

What is Ciabatta bread?

Ciabatta is an Italian bread in the shape of a flatter loaf. The bread is baked with higher hydration, making the crumb holes a little larger. This bread has a unique firmer but light texture, making it a super versatile bread to use for just about anything.

Ciabatta vs Focaccia

Ciabatta and focaccia are the two most consumed bread in Italy. However, ciabatta is the most popular one by far.

The main difference between the two bread is that ciabatta is a flatbread formed into loaves for proofing, and the dough is not as wet as focaccia loaf. However, the dough is much wetter than traditional bread, like the Gluten-Free French Baguette.

egg-free ciabatta bread recipe

Yes, this gluten-free Italian bread is egg-free and made with flour, yeast, water and salt. Since this ciabatta bread is a gluten-free version, I added a splash of olive oil, apple cider vinegar, xanthan gum, and baking soda to give the bread the ciabatta texture.

 

gluten-free ciabatta with a bowl of olive oil for dipping

 

What is the best flour to use in a gluten-free ciabatta recipe?

To get the delicate yet rustic flavour and the right texture of ciabatta bread, the best gluten-free flours to use are a combination of rice flour and one of the following, certified gluten-free oat flour, millet flour, sorghum flour or quinoa flour.

The secondary flour should be a higher protein flour for best results.

Is gluten-free flour blend good for ciabatta bread?

Yes, you can use gluten-free flour blend for ciabatta recipe. However, you will get more of a regular bread flavour and texture. This is because ciabatta needs higher protein flour.

 

high protein almond flour in a bowl

 

What is high protein flour?

High protein flour typically has 4 grams of protein or higher. The higher protein gluten-free flour gives ciabatta bread a good texture and flavour.

The popular higher protein flours used in gluten-free baking are certified gluten-free oat flour, sweet sorghum flour, millet flour and quinoa flour. 

Some other choices of high protein gluten-free flours are buckwheat, amaranth, teff, chickpea, almond, potato and soy flour. However, these flours are very dense, and I would not recommend using them in the gluten-free ciabatta bread recipe. 

storing

Once the bread has completely cooled, wrap the bread in foil paper, and it will keep for up to 3 days at room temperature. Do not refrigerate the bread, or it may dry up.

Can you freeze gluten-free ciabatta?

Yes, this gluten-free bread freezes beautifully. But, first, place the ciabatta in the freezer. 

Once frozen, wrap the loaves in double layers of plastic wrap followed by foil paper. The bread will keep up to 3 months in the freezer.

How do you heat gluten-free ciabatta?

As with all gluten-free baked goods, they are always best on the same day. When it comes to gluten-free ciabatta bread, the best way to heat it is to wrap the bread in foil paper and bake in a 350 F oven for 12 minutes. 

If the bread is frozen, place it first in the refrigerator overnight, then follow the instructions on how to heat ciabatta.

 

Step-by-step instructions on how to make gluten-free ciabatta bread.

 

Use a stand mixer fitted with the dough hook, mix the dry with wet ingredients, making sure that you scrape down the sides of the bowl as needed until the dough comes together. 

You can also use a rubber spatula for mixing and add some herbs like rosemary. The final dough will be relatively wet, soft and sticky and should pull away from the sides of the bowl. 

 

ciabatta dough in a mixing bowl

 

Liberally dust your work surface with flour and let the dough slide out of the bowl onto the floured surface. Using a well-floured dough scraper, carefully manipulate the dough from the sides to form a square or rectangle. 

 

ciabatta dough on pastry mat cut in half

 

 Cut the dough in half, down the middle of the square or rectangle. Gently shape each half into a 10-inch long cylinder using the dough scraper to manipulate the sides and place on a French bread pan.

Let the dough rise for 90 minutes.

 

bread dough shaped into loaves in a French baguette pan

 

Before you bake the ciabatta, place a large pan filled halfway up with water on the bottom rack in the oven, and preheat the oven to 450 F. This is where the hydration comes from. The steam from the water gives the bread the ciabatta texture.

Before baking, mist each loaf with water or lightly brush with water using a pastry brush.

Place loaves in the oven and bake until the crust is a deep golden brown, about 25-30 minutes. Cool completely on a cooling rack before slicing and serving.

 

sliced baked ciabatta on a napkin

 

When following the gluten-free diet, gluten-free bread is probably one of the most challenging recipes. This is why it’s essential to measure the ingredients correctly! This means filling the measuring cup with dry ingredients with a spoon and levelling the top off with a knife.

Gluten-free ciabatta dough is wet, sticky and soft. With proper kitchen tools such as a stand mixer with a dough hook, pastry mat, dough scraper and preferably French bread pan, even novice bakers will succeed with ease. Enjoy!

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Ingredients

  • 1 cup rice flour plus some for dusting
  • 3/4 cup certified gluten-free oat flour, or you can also use sorghum flour or millet flour
  • 3/4 cup tapioca flour/starch or arrowroot
  • 2 tsp. Sweetener (sugar, fine coconut sugar, maple syrup, honey)*if using wet sweetener, add it to the water
  • 1 1/2 tsp. Sea salt
  • 1 tsp. Baking soda
  • 1 packet (2 1/2 tsp.) rapid rise instant yeast
  • 1 1/2 cups warm water (120 -125 F)
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp. Apple cider vinegar
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • In the bowl of a stand mixer, whisk flours, xanthan gum, dry sweetener, salt, baking soda and yeast
  • In a small bowl, whisk warm water (120-125F), olive oil and apple cider vinegar
  • Make a well in the middle of the dry ingredients and add the water mixture
  • Use a stand mixer fitted with the dough hook, mix, making sure that you scrape down the sides of the bowl as needed until the dough comes together. You can also use a rubber spatula for mixing. The final dough will be relatively wet, soft and sticky and should pull away from the sides of the bowl
  • Liberally dust your work surface with flour and let the dough slide out of the bowl onto the floured surface. Liberally dust the top of the dough with flour. Using a well-floured dough scraper, carefully manipulate the dough from the sides to form a square or rectangle
  • Cut the dough in half, down the middle of the square. Gently shape each half into a 10-inch long cylinder by using the dough scraper, or floured hands to manipulate the sides
  • Using the dough scraper, transfer each log onto a French bread pan and loosely cover it with plastic wrap so that they don't dry up. Allow the loaves to rise for 90 minutes. If you don't have a French bread pan, shape the dough into two 8-inch rectangles and place them on a baking tray lined with parchment paper
  • Place a large pan filled halfway up with water on the bottom rack in the oven, and preheat the oven to 450 F
  • Just before baking, mist each loaf with water or lightly brush with water using a pastry brush
  • Place loaves in the oven and quickly close the door. Bake until the crust is a deep golden brown, about 25-30 minutes
  • Transfer to a rack to cool completely before slicing and serving *see notes in the blog on storing or freezing ciabatta
  • Leave a Comment

    2 Responses to Rustic Gluten-Free Ciabatta Bread Recipe

    • Liana R June 24, 2022

      This is the 2nd time I have made this recipe and it is such a big hit! Thank you for helping us Celiacs feel like we’re not missing out any longer. So delicious!

      • Kristina June 25, 2022

        thank you Liana xx

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