Delicious gluten-free ciabatta

Ingredients for 1 servings:

• 600 g flour mix, gluten-free (e.g. bread mix from Schär)
• 600 ml water, lukewarm
• 1 packet of dry yeast
• 2 tbsp olive oil
• 2 tsp salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Mix water with oil. Add flour, dry yeast, and salt. Knead the dough with a mixer fitted with a dough hook (or in a food processor/bread maker) for at least 5 minutes, until all ingredients are well blended. Cover the dough with a wet kitchen towel and let it rise in a warm oven for about 45 minutes. Gluten-free dough needs both heat and moisture to rise. It’s best to set the oven to 50 to 60°C 5 minutes before letting it rise, then turn the oven off. Knead the dough briefly again. This will make one large or two medium-sized loaves of bread. Shape the loaf with your hands and place it on a baking sheet lined with parchment paper. Cover and let it rise in the warm oven for another 30 minutes. Remove from the oven and preheat the oven to 225°C. Score the loaf with a large knife (preferably moistened). Bake for about 30 minutes, then let it cool. You can also add Italian herbs, dried tomatoes, olives, etc. to the dough.