Who doesn’t love a light, chewy ciabatta roll as the base for a sandwich, or alongside a plate of pasta or bowl of soup? Turns out our Gluten-Free Pizza Flour isn’t just for pizza: it makes wonderful ciabatta as well.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large bowl or the bowl of your stand mixer, beat all of the ingredients together to make a soft, smooth, sticky dough.
Scrape down the sides of the bowl, cover, and let the batter rise for 45 minutes.
While the batter is rising, preheat the oven to 425°F with a baking stone or steel on the middle rack.
To shape the rolls: Turn the dough out onto a very well-floured surface and gently stretch it into a 6” x 9” rectangle.
Divide the dough into six pieces about 2” x 3” each. Very gently transfer them to a piece of parchment; the parchment should be no larger than your stone or steel.
Cover the rolls and let them rise until slightly puffy, 15 to 20 minutes.
To bake the rolls: Transfer the rolls (still on the parchment) onto the stone. Bake until golden brown, about 30 to 35 minutes.
Remove the rolls from the oven and transfer them to a rack to cool.
Storage information: Store any leftover rolls, well wrapped, at room temperature for up to two days; freeze for longer storage. Rolls may be reheated just before serving, if desired; tent lightly with foil and heat in a 350°F oven just until warmed through.
For added flavor, include up to a total of 1/2 cup of mix-ins: caramelized onions, shredded Parmesan cheese, and cured meats are some of our favorites. Mix directly into the dough in step 2 and proceed with the recipe as written.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
To use your bread machine to prepare the dough, add all of the ingredients to the bucket of your machine and then allow it to go through the mixing, kneading, and rising cycles in the machine. Remove the dough after the first rise, and then proceed with the recipe as written, shaping by hand and baking in the oven.
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