Ciabatta

Ingredients for 3 servings:

• 500 g flour, light gluten-free
• 1 tsp cream of tartar baking powder and 1 tsp fiber husk (ground psyllium husks)
• 380 ml milk
• 1 packet of dry yeast
• 1 pinch(s) of sugar
• ½ tsp salt
• 30 ml olive oil
• e.g. olives or dried tomatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 20 minutes

gluten-free, makes three ciabattas

Mix the flour with the baking powder and fiber husk. Place it in a mixing bowl and make a well in the center. Add the yeast, sugar, and lukewarm milk, stir in a little flour, then wait until the yeast bubbles. Add the oil and salt and knead everything with a food processor for about 5 minutes until you have a smooth dough. Turn the dough out onto a floured work surface and knead again. Form the dough into three loaves. Let the ciabattas prove in the oven at 45°C for 40 minutes. Place a bowl of water in the oven and hang a damp cloth over the oven rack. Remove the damp cloth from the oven. Dust the ciabattas with flour. Preheat the oven to 240°C. Bake the ciabattas on the middle rack for 25-30 minutes. Pour a cup of water into the oven’s drip tray (be careful of steam). Variations: Knead 2 tablespoons of finely chopped black olives or sun-dried tomatoes marinated in oil into the dough.