Discover a delicious gluten free ciabatta rolls recipe from Loopy Whisk. Perfect for those with gluten sensitivities, easy to make and full of flavor.
Fluffy and Delicious Gluten Free Ciabatta Rolls
These Gluten Free Ciabatta Rolls are a must-try recipe from “The Loopy Whisk”. This recipe stands out for being gluten, egg, and dairy free, making it suitable for various dietary restrictions. The instructions are clear and easy to follow, and the results are delicious. The combination of millet flour, tapioca starch, and sorghum flour creates a light and airy texture that is perfect for sandwiches or as a side to a meal.
The process of making these rolls involves creating a psyllium gel, mixing the dough, shaping the rolls, and finally baking them to perfection. The end result is a batch of golden-brown ciabatta rolls that are crispy on the outside and soft and chewy on the inside. Whether you follow a gluten-free diet or not, these rolls are sure to impress with their flavor and texture.
Whisking up a Taste of Italy: Gluten-Free Ciabatta Rolls Recipe Test
hear that welcome to the channel today I’m going to be making some easy glutenfree chabata rolls I’m super excited to share this with you I found it on the website the loopy whisk I’ve done one of her recipes before came out amazing it’s for her white bread that’s gluten-free these I think are going to.
Be just as good as an added bonus for those of you that are dairy free or egg free neither of those ingredients are in this recipe either I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your glutenfree lifestyle easier so let’s get started real quick before we get started on the.
Recipe I just want to go over a couple things on the recipe and why I like cats recipes for one her instructions are very well done I understand everything if I don’t understand something her blog post usually explain something so I really like how intricate the directions are it looks like a lot of directions on the recipes I’ve done from her but.
They’re easy to follow and I just think they’re very well done even though it looks like a lot it really isn’t and they’re easy to understand the other thing she always gives the flour she uses and substitutions if you don’t have that gluten-free flour for instance the main gluten-free flour in this one is millet flour but if you don’t have that.
She says you could also use an equal weight of brown rice flour instead so I like that she’s giving me those options she does do most of her recipes by weight so I try to do weight where I can because it saves on dishes and it’s more accurate she also gives the equivalents as volume so if you do not bake by weight you can still bake her recipes by.
Volume so let’s get started you’re going to start with 360 G or about a cup and a half of lukewarm water that should be between 98 and 105° F to that you want to add psyllium husk I am using husk powder she typically uses rough or whole psyllium husk so the weight is a little different if you’re using whole or rough.
Celum husk you’re going to use 15 G or 3 tablespoons but because I’m using the powder I’m only using 13 G so a little less but because I’m baking by weight that’s not a problem I just measured out less you’re going to add the celium husk to the water we’re going to give it a mix and it’s going to take about 35 seconds 45 seconds for it to gel up and.
Hydrate itself I love that she does this first because it gives it a chance to all mix together and then it’s ready to go it doesn’t have to do it as we’re mixing up the the dough got a couple lumps in here I’m going to try to work those out and then put it off to the side all right it’s all whisked up let’s.
Put it to the side cat does say you can do this by hand I’m going to use the stand mixer because it makes it a little easier on me I have already put the gluten-free flowers into the bowl because I’ve done them by weight and it’s just easier than you guys having to watch me do it so to the bowl of the stand mixer I have 120 g of millet flour.
Which is about 3/4 of a cup plus 2 tablespoons I also have 115 G or about a cup of tapioca starch and the final gluten-free flour is 80 g or about a cup and 2 tablespoons of sorghum flour so all these are easy to find either in your grocery store or online I will link below that to all of them to make it easier for you they are Bob’s Redmill.
All right I gave it a quick wh you don’t have to do at this point I just did next let’s add some granulated sugar I’ve got a tablespoon or 15 G I’m adding 8 G of instant yeast that would also be one packet or about one packet one packet’s actually 2 and 1/4 teaspoons she actually calls for 2 and 1/2 teaspoons and if you’re using dry active yeast you.
Would need to do the recipe different because you would need to activate it in your warm water and you would also use a different amount you would use 10 G instead of the eight with the instant I can add it right to the recipe let’s give it just another whisk the reason I whisked it one more time is because I’m adding salt.
Sometimes salt and yeast don’t get along at the beginning stages of the baking process so I’m now going to add 1 teaspoon or 6 G of salt it’s time to add our wet ingredients and get this mixed up so let me move the stand mixer over all right kind of got a little weld there in the center to hold the liquids so let’s add.
Those let’s add that psyllium husk gel I know it doesn’t look super appetizing but it’s about the color of like cinnamon applesauce so think of it that way and that it doesn’t look so unappealing I’m also going to add 2 tablespoon or 25 G of olive oil so there’s one and two and a teaspoon and a half of.
Apple cider vinegar now I’ve got my dough hook on cat says to knead the dough until it’s smooth and all the ingredients are evenly Incorporated use a rubber spatula to occasionally scrape the sides and the bottom of the bowl to prevent any dry patches the final dough should be smooth.
Supple and fairly soft with no lumps of unmixed flour or celium gel it should also come away from the sides of the mixing bowl it will be slightly sticky but you shouldn’t need to add any more flour or it will dry the rolls out and make them dense so I’m going to start mixing it I’m going to mix it for a minute to 2 minutes I’ll look at it.
Scrape the bowl see where I’m at then I’ll continue mixing and I’ll give you guys a rough estimate of time once we get to the Finish Point all right let’s mix it up and I’m going to start it off slow and then I’ll bump it up till probably probably four to six on the mixer all right guys this is about a.
Minute in a lot of it is mixed but the sides are pretty high and it’s not really getting to that so I’m going to actually scrape it down now now I’ll mix it for another minute or so then I will definitely check the bottom so we’ll look at it in just a minute so that’s about a 2 minute total mix time and I don’t see anything dry.
Even down at the bottom yeah I’m not seeing any dry ingredients so that’s great I love how everything is coming together I really like that about her white bread recipe I mean glutenfree and look it actually is all together one cohesive piece of dough now I’m going to take this and probably mix it for about 5 minutes and then I’ll.
Look at it I do want it to be smooth and it should be fairly soft like it says but that’s going to take a little bit of mixing time so let’s mix it for 5 minutes and see where we’re at this is going to mix at level six on my mixer so that’s a good nice medium speed so we’ll see what it does so I mixed it for 5 minutes and.
While I didn’t show you guys I do want to show you now that when I push it down the bowl it does come away from the bowl easily it does not it’s not in a round ball like traditional rolls or bread dough would be but it does come away from the sides it is pretty smooth and if I remember correctly from the bread.
Recipe once I put it out on the board it was wonderful so it is a little sticky but not too bad so I don’t want to add any more flour to this per cat’s instructions so let’s get this transferred over to the board and see how it does all right so I’ve got my board down I use this silicone mat a lot for gluten-free baking because it does.
Help with the sticking and with me having to clean the counter quite as much I’m going to take some millet flour and lightly dust the board because we’re going to knad it for two reasons one it’s going to help her from sticking still but two chabat rolls tend to have a flowery outside to them because of how they’re made so that’s going to help.
With that as well couple other things I’m using I’m going to bake mine on a pizza stone i’ love this for things like this because it really does does help give those rolls or a loaf of bread a great crust or or your pizza as well so I’ve been using this a lot more recently they’re not super expensive so I’ll link below.
To some options I’m also going to use a pizza screen because that is going to help me transfer these rolls to the stone and I’m going to put them on parchment paper so I will put the rolls on the parchment paper on the screen and then that will be in the oven ready for me hot when I need.
it Millet flowers on the board let’s get our dough down now it says to knead it into a ball so I’ve lightly flowed my hands let’s make it into a ball and while it didn’t knead into a ball for the mix it is doing it now just took a minute now that I’ve worked it into a ball I’m just going to.
Move it to the side side because I’m going to cover this heavily with that gluten-free millet flour because that’s what going to give us our chabata style roll look so let’s move this over let me get this re flowered all right heavily flowed we’re aiming for a rectangle so let’s start that process off now chabat rolls tend to have a square.
Shape to them I’ve got my rolling pen one thing that this selum husk is you can actually roll some dough a little bit so I’m going to roll it out to about 10 in by 8 and 1/2 I think I’m pretty much spoton I actually it looks pretty good as a square too so now what we need to do is.
Cut it into rolls so cat cuts her chabata rolls into six so I’m going to go down the middle and then try to do it in thirds which not always great at so there’s going to be some good size rolls so if you want them smaller I don’t see why you can’t do that we did.
It in six they don’t have to be exact but look how easily they pick up so now you want to put it flowered side up onto your parchment paper so I’ve left myself an edge so I don’t throw any on the floor so let’s finish those look at those they all cut great they’re a good size if you want it.
Out on a sandwich so I’m hoping they puff up like they’re supposed to now we need to let them rise so I turned my oven on to the lowest setting for about a minute to a minute and a half which was 170° and then I turned it off before it preheated it’s cooled down a little bit now but that’s going to give me a nice draft free warm place for the yeast.
To to do its job so now I need to get it in there to proof so I do need to cover these lightly with plastic wraps so let’s do that okay I’ve got them covered it’s going to keep them from drying out so I’m going to proof these for about 40 minutes and then I’ll pull them out of the oven and at that point I’ll show you.
Guys how to set up the oven for so you guys can get some great results with these rolls and we’ll go over temperatures of baking so these chabata rolls are probably actually ready to go in the oven but I need to preheat it so this is how the oven is set up in the bottom portion of the oven the lowest rack I have a cast iron pan because.
We’re going to throw some ice cubes in here at the start of the baking process to provide Steam and that’s going to help make those rolls nice and crusty above it I have my pizza stone if you don’t have a pizza stone she says you can use a heavy duty cookie sheet that’s big enough to hold your rolls upside down here I do have a pizza stone I love.
Using this so I do highly recommend getting one if you do enough baking where it will be advantageous for you so look at me using the big words all right let’s get this closed I’m going to preheat the oven to 475° you want a good preheat so about 20 minutes or so probably I should have taken those rolls out a little sooner.
But I think 20 minutes will be fine cat suggests preheating it for up to 45 minutes the oven is almost preheated so while it finishes let’s go over the baking steps for this recipe so then I can just show you guys what they look like going into the oven and then we can skip ahead to the end and give them a taste so for the baking process we are.
Starting at 475° when I open that oven door I’m going to put those rolls on the baking stone along with the parchment paper of course I’m going to throw the ice cubes in the cast iron pan down below you don’t want to use glass because we don’t want to risk breaking a glass casserole dish but I’m going to put those ice.
Cubes in there shut the door and I’m going to set it a timer for 10 minutes during that 10 minutes that steam created in the oven is going to help give a good crust on those rolls the other thing I’m going to do after I shut that oven I’m going to drop the oven temperature down to 425° after the 10 minutes I’m going to.
Open up the oven I’m going to take out the pan just in case there’s any other water left over in that pan because the steaming process is done I’m going to close the oven back up and I’m going to bake the rolls for an additional 15 minutes until they are a deep golden brown once they come out of the oven we’re going to cool them on a wire rack.
Until they’re completely cool cat says that if you cut into them too soon they can be sticky so that tells us that we are going to need some carryover baking time to finish off those rolls guys let me show you what they look like as they go into the oven then we’re going to give them a taste once they cool so here’s one of the finished chapata.
Rolls kind of a triangle I’m okay with that it’s actually the smallest of the rolls I definitely think we could have gone a little smaller maybe gotten eight out of this because this one is huge but that’s really good for a sandwich guys they smell really good smell like bread they’ve got some interior softness I can tell.
Already crusty on the outside nice and golden all over so let me cut into this I don’t know if I’m going to try it with butter or not yet but I’m going to cut into it across because if you’re using it as a sandwich that’s what you would do let’s move you guys down to the counter so you can see me cut into.
It look at that nice pockets in there let’s give it a taste okay so I’ve cut it down smaller but look at that crumb you want to let these cool completely to make sure they bake completely because one of the things that cat said again is that they can get a little sticky when they first come out.
Of the oven so let them cool completely so they’re not they honestly shouldn’t take that long to cool they’re not like a thick loaf of bread so half hour to an hour you know an hour would be better let’s see what it tastes like good texture crisp on the outside chewy on.
The inside that is a good roll I don’t think it needs butter I think I’m going to put butter on anyway though butter on this piece these rolls are fantastic they would make a great sandwich good for dinner to have with some soup good to cut them in half and.
Make some kind of sandwich out of it especially if you keep them with the sixc count guys I nothing bad to say about this recipe again I did make her gluten-free white bread recently which another amazing recipe I think cat has some really good stuff over her website so definitely check them out.
Before we go let’s go over how to store these cat says you can store them for 3 to 4 days at room temperature as long as they are in an airtight container she does recommend using them on the first day of course because that’s when they’re the freshest after day one you’re going to want to reheat these in a 350° oven for 6 to8 minutes or even.
Pop them in your toaster oven for a few minutes in our house if they don’t get eaten on day one we usually do freeze them unless we know tera’s going to have one one the very next day I will say with cat’s bread that I made it did well the next day but then we did freeze it if you’re going to freeze these we like to wrap them individually in plastic.
Wrap and then put them in a ziplock freezer bag that way there we can just pop one out when terara wants one or if I don’t have any regular bread in the house or anything I will pop one out for myself as well but Tara tends to get the gluten-free goodies like this because I can eat the regular stuff guys nothing bad to say about this.
Recipe another good one from cat I really appreciate that she comes out with these great recipes that’s all I have for today so be sure to subscribe like this video and leave your comments below and I’ve got some bread to finish off so I hope to see you in the next video
