Rosemary Ciabatta Bread (Gluten-Free, Vegan)

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Since the weather has cooled, there is something about those comforting smells of homemade bread. One of my favourite bread is a really good loaf of crusty, flavourful ciabatta bread hot out of the oven. Have you ever attempted to make your own ciabatta bread, but the making of homemade gluten-free ciabatta bread has scared you off. I will show you how easy is to make this gluten-free ciabatta bread. Honestly, it is super easy! You will love it. In this recipe, I have added some rosemary for flavour and buckwheat flour for texture. The results, rosemary ciabatta bread perfection! Honestly, I have made this several times now because I love this bread for making sandwiches. For me, it is the easiest gluten-free bread recipe out there 🙂 What I love about this bread it is excellent with hot dips like the hot pizza dip or dunk it in soups, chilli or stews, it is super versatile. If you have leftovers, they make for a great toast in the morning with a slice of cheese or scrambled eggs. You will love this simple to make gluten-free ciabatta because there is nothing that beats homemade bread! 


  • 3/4 cup warm water
  • 1 Tbsp. Sweetener, I used coconut sugar

  • 1 1/2 cups gluten-free flour blend + 1 tsp. for dusting (I used 1 to 1 baking flour) add 1/2 tsp. Xanthan gum if your flour blend does not include it
  • 2 tsp. GF dried rosemary or 1 Tbsp. fresh rosemary
  • 1/2 tsp. Pure salt
  • 1 Tbsp buckwheat flour
  • 1 tsp. baking soda
  • 1/4 cup extra virgin olive oil
  • 1 tsp. apple cider vinegar
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  • Stir the warm water and sugar together until the sugar dissolves. Add the yeast and stir. Set aside until bubbly about 10 minutes
  • In a medium bowl, whisk together the 1 1/2 cups flour, rosemary, salt, buckwheat flour and baking soda
  • In the bowl of a stand mixer, mix the yeast mixture, olive oil and apple cider vinegar. Add the flour mixture and beat on low until creamy. The dough will be almost like a thick batter
  • Line a 9 x 5-inch loaf pan with parchment paper and pour the dough into it. Let the dough rise in a warm place for about 1 hour or until doubled in size
  • Place a large baking pan filled halfway with water on the lowest shelf of your oven, then preheat the oven to 425 F
  • Dust the loaf top with 1 teaspoon of GF flour and place the loaf pan on the middle shelf of your oven. Bake for 25 - 30 minutes until the crust is golden brown. Remove the loaf from the pan and cool on a rack
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    2 Responses to Rosemary Ciabatta Bread (Gluten-Free, Vegan)

    • David Cooke May 16, 2021

      Made this twice and both times the mixture was definately not like thick batter – it was very dryand stodgy. Looked like it needed kneading! In the first I added another half cup of water to get it useable. Loaf was ok. Second time used a cup instead of 3/4 cup warm water but still needed more. What’s the answer.

      • Kristina May 16, 2021

        Hi David, when you measure your flour do you fill your measuring cup with a scoop and then using a knife level the flour off? Or do you dip the measuring cup into the flour? If you dip the measuring cup into the flour you will get too much flour, thus making the batter too thick. Are you using the same flour? These are the only two things that could make the difference

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