These gluten free ciabatta rolls are incredibly easy to make and they turn out perfect every single time. They’re deliciously crusty with a soft, chewy open crumb filled with large irregular holes – just like any proper ciabatta bread should be. The dough comes together quickly and easily either by hand or with a stand mixer, and there’s no complicated shaping required. And they’re so good even non-gluten-free folks love them!
I’ve been having lots of fun with gluten free bread recently, I simply can’t stop experimenting with new recipes and trying to see what’s possible. Today’s offering are these incredible gluten free ciabatta rolls: they’re deliciously crusty with a gorgeous soft, chewy open crumb, filled with large, irregular holes – just like any proper ciabatta should be.
Just a few years ago, making gluten free ciabatta seemed impossible. Now, I can tell you that it’s not only possible but also incredibly simple! This is honestly one of the easiest gluten free bread recipes I’ve ever made: the dough comes together super easily and there’s no complicated shaping or scoring or anything like that. Plus, it’s a really forgiving recipe and I promise that you’ll get amazing results even if you’re a beginner when it comes to making gluten free bread.
The flavour, texture and appearance of these rolls are all incredibly close to those of regular ciabatta bread made from wheat flour. In fact, they’re so good that even non-gluten-free folks can’t get enough of them!
What is ciabatta?
Ciabatta is an Italian white bread known for its very open, chewy crumb, filled with large irregular holes. Traditionally, ciabatta is made from regular wheat flour, water, salt, yeast and (sometimes) olive oil, and it uses a very high hydration (very wet) dough, typically 80% hydration or higher.
The name “ciabatta” comes from the Italian word for “slipper”, referring to this bread’s typical elongated, broad and flat (slipper-like) shape.
How to make THE BEST gluten free ciabatta rolls
These gluten free ciabatta rolls are definitely one of the easiest gluten free bread recipes I’ve ever shared. The dough comes together super quickly and easily either by hand or with a stand mixer fitted with the dough hook attachment, and then you just need to roll it out into a rough rectangle on a generously floured surface, cut it into six smaller rectangles, transfer them to a sheet of parchment/baking paper, proof until doubled in size (about 1 hour) and bake.
It really is that simple! Unlike most other bread recipes, you don’t need to shape these ciabatta rolls – you just cut the dough into portions and that’s it. And don’t worry if your smaller dough rectangles are a bit uneven or wonky or of different shapes: ciabatta rolls are meant to be rustic, it’s all part of their charm.
For example, I’m pretty much incapable of creating end pieces that aren’t rather triangular in shape… and that’s okay! They’ll still taste and look amazing in the end.
It’s important that you flip the ciabatta rolls upside down when you transfer them to the parchment/baking paper, so that their generously floured bottoms face upwards. Ciabatta bread is known for its crusty, flour-streaked exterior, so don’t be tempted to brush off any of the excess flour.
Baking gluten free ciabatta rolls
The baking setup and the baking method are VERY important when it comes to these ciabatta rolls:
- Pre-heat the oven with a baking steel (or baking stone) on the lower middle oven rack and a cast iron skillet (or other metal baking pan) on the bottom of the oven. You’ll slide the proofed ciabatta rolls, along with the parchment/baking paper underneath, onto the hot baking steel/stone and place about 6 ice cubes in the bottom cast iron skillet, which will generate a lot of steam straight away. The high oven temperature, preheated baking steel/stone and high steam concentration in the oven will ensure that you get maximum oven spring and that the crust of your ciabatta rolls gets nicely crisp and browned (without the steam, it can dry out and get a white-ish appearance instead).
- If you don’t have a baking steel/stone, use a heavy-duty baking sheet turned upside down. You won’t get quite the same amount of oven spring, but it’ll still be very close and your ciabatta rolls will still turn out delicious with a nice open crumb.
- Don’t use a glass baking pan on the bottom of the oven. As you’ll place ice cubes in the preheated skillet or baking pan on the bottom of the oven, it’ll experience a rapid and large temperature change. If you use a glass baking pan (or glass baking tray), it could shatter.
- Pre-heat the oven to 475ºF (250ºC) and then immediately reduce the oven temperature to 425ºF (220ºC) after you’ve put in the ciabatta rolls. The high initial oven temperature will give you the maximum oven spring and ensure that your gluten free ciabatta rolls have that typical open crumb with plenty of large, irregular holes.
- Bake the ciabatta rolls with steam for the first 10 minutes, and then without steam for a further 15 minutes. The initial steamy oven environment will help with oven spring and prevent the crust from drying out, so that it can brown nicely (even without brushing it with egg wash or oil). After the 10 minutes, you need to vent the oven (open the oven door to let out the steam) and remove the bottom skillet or baking pan and bake the rolls for 15 minutes longer, until they’re deep golden brown. In this second part of baking, they’ll lose enough moisture so that their interior won’t be in any way sticky or gummy when you cut into them – instead, it’ll be perfectly soft and chewy with plenty of holes, like any proper ciabatta should be.
- Don’t use a convection/fan oven. A convection or fan oven usually removes any steam from the oven very quickly, which means you won’t be able to build up a high enough concentration of steam during the first part of baking – this can result in reduced oven spring and a dry, white-ish crust. That’s why I recommend using a conventional, non-fan oven (or oven setting).
Once baked, allow the gluten free ciabatta rolls to cool completely to room temperature before you cut into them. If you slice into them while they’re still hot or warm, you’ll find that the interior can still be quite sticky, as it needs some time to cool and set.
What makes this recipe work?
- Psyllium husk acts as a gluten substitute (binder) and gives you a gluten free dough that you can easily handle and shape. It also gives the dough enough flexibility and extensibility so that it can expand, first during proofing and then during the first part of baking (oven spring). You can read more about the role of psyllium husk in gluten free baking here!
- The high hydration of the dough (~114%) results in a very open crumb with plenty of irregular holes – just like with regular ciabatta bread made from wheat flour.
- A custom blend of gluten free flours, relatively low in starches, ensures that despite the high hydration your ciabatta rolls won’t turn out sticky or gummy. It’s VERY important that you don’t use a shop-bought 1-to-1 gluten free flour for this recipe, as those tend to have a high starch content and they won’t give you the correct texture (your ciabatta rolls will turn out sticky, gummy and/or dense if you use a 1-to-1 gluten free flour).
- The high oven temperature and adding steam during the first part of baking maximise oven spring and prevent the crust from drying out. If your oven runs cold or if there’s not enough steam, your rolls can turn out flat and with a dull, white-ish, very dry crust.
- Baking the ciabatta rolls on a pre-heated surface (baking steel, baking stone or heavy-duty baking sheet) also maximises oven spring and ensures that your rolls aren’t too flat.
Storing & reheating gluten free ciabatta rolls
These gluten free ciabatta rolls are definitely at their very best fresh, on the day of baking. However, they keep really well in a closed container for 3-4 days, you just need to reheat them briefly before serving and eating them. Reheating re-softens the interior and it actually makes the crust even crisper than it is on the freshly baked (and then cooled) rolls.
When it comes to reheating, you have two options:
- Reheat the ciabatta rolls in a 350ºF (180ºC) oven for 6-8 minutes.
- Toast/reheat them in a toaster.
Both options work great and allow you to enjoy delicious gluten free ciabatta rolls even 4 days after you’ve baked them (if they’ll actually last that long is a whole other story).
Can I scale up the recipe and make a larger number of ciabatta rolls?
Yes, absolutely! I typically make six gluten free ciabatta rolls because that’s how many I can comfortably fit inside my oven on the preheated baking steel.
But if you’re working with a larger oven and larger baking steel/stone, you can easily scale up the recipe by however much you fancy – just multiply all the ingredients quantities by the same factor and you’re good to go.
Can I make one large ciabatta loaf instead?
I don’t recommend baking this dough as one large ciabatta loaf, it’s specifically optimised to work in the form of several smaller ciabatta rolls. (When I tried baking this as one large loaf, I got a large amount of tunnelling with a huge hole running down the centre of the loaf, right underneath the crust.)
From my initial experiments, it looks like a larger ciabatta loaf requires a slightly different baking method, and I’ll share a separate recipe for a gluten free ciabatta loaf as soon as I’ve perfected it.
Possible substitutions
Although all the ingredients in the recipe should be easily accessible either in your local grocery store or online, I still wanted to include a list of substitutions you can make. (NOTE: all substitutions should be made by weight and not by volume.)
- Instant yeast: You can use active dry yeast instead, in which case you’ll have to activate it first. Mix it together with the sugar and 120g (½ cup) of the water listed in the recipe and allow the mixture to sit for 5-10 minutes or until it starts frothing and bubbling. Then, add it to the dry ingredients along with the psyllium gel, olive oil and vinegar.
- Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder as opposed to the whole psyllium husk, use only 85% of the weight listed in the recipe.
- Millet flour: You can use an equal weight of finely ground/milled brown rice flour instead.
- Tapioca starch: You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.
- Sorghum flour: You can use an equal weight of white teff flour, light buckwheat flour or oat flour instead (the latter only if you’re not sensitive to oats).
- Olive oil: You can use an equal weight of sunflower, vegetable or your favourite cooking/baking oil instead. I haven’t tested this with coconut oil, so I can’t guarantee how well it will work.
A note on measurements (tl;dr: if possible, use a scale)
While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN.
They’re much more precise and produce more reliably delicious results. This is true for pretty much all of baking – a kitchen scale will invariably give better results than cups and tablespoons.
And that’s it! This covers everything you need to know in order to make the most amazing gluten free ciabatta rolls, with a deliciously crusty exterior and that characteristic open crumb. I’ve been making these on repeat for several weeks now, I simply can’t get enough of them – and I still can’t get over just how ridiculously easy they are to make.
I really hope you’ll love them as much as I do.
Happy baking!!
More gluten free bread recipes
If you’re looking for more amazing gluten free bread recipes (that are nearly indistinguishable from their “regular” equivalents made from wheat flour), you’re definitely in the right place!
- Gluten Free Soft White Bread
- Easy Gluten Free Pita Bread
- Easy 5-Ingredient Gluten Free Flour Tortillas
- The Best Gluten Free Baguettes
- The Softest Gluten Free Cinnamon Rolls
- Gluten Free Challah Bread
- The Ultimate Gluten Free Bread (Artisan Style Loaf)
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Easy Gluten Free Ciabatta Rolls
Ingredients
- 15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
- 360 g (1½ cups) lukewarm water
- 120 g (¾ cup + 2 tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)
- 115 g (1 cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
- 80 g (½ cup + 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
- 15 g (1 tbsp) caster/superfine or granulated sugar
- 8 g (2½ tsp) instant yeast (If using active dry yeast, use 10g.)
- 6 g (1 tsp) salt
- 25 g (2 tbsp) olive oil
- 8 g (1½ tsp) apple cider vinegar
Instructions
Making the dough:
- You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.
- Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
- In a large bowl or the bowl of a stand mixer (if using), whisk together the millet flour, tapioca starch, sorghum flour, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the sugar and 120g (½ cup) of the water listed in the recipe (note that that means you'll use less water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, olive oil and vinegar.
- Make a well in the middle of the dry ingredients and add the psyllium gel, olive oil and vinegar.
- Knead the dough until it's smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.The final dough should be smooth, supple and fairly soft, with no lumps of un-mixed flour or psyllium gel, and it should come away from the sides of the mixing bowl. It will be slightly sticky to the touch, but resist the temptation to add more flour to it, as that can make your ciabatta rolls too dense and dry.
Shaping & proofing the ciabatta rolls:
- Turn out the dough onto a lightly floured surface and give it a gentle knead, shaping it into a ball.
- Generously flour your work surface and roll out the dough into a rough rectangle, about 10x8½ inches (25x22cm) in size and just over ½ inch (1.5cm) thick.
- Use a bench scraper or a sharp knife to divide the dough into six fairly equal smaller rectangles. Don't worry if they're a bit uneven or wonky or of different shapes: ciabatta rolls are meant to be rustic!
- Flip the ciabatta rolls upside down, so that their generously floured bottoms face upwards, and transfer them onto a large sheet of parchment/baking paper. Make sure that they're evenly spaced apart and not touching. (Ciabatta bread is known for its crusty, flour-streaked exterior, so don’t be tempted to brush off any of the excess flour.)Make sure that your parchment/baking paper will comfortably fit onto your baking steel, baking stone or baking sheet.
- Lightly cover the ciabatta rolls with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, this should take about 1 hour.Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.
Baking the ciabatta rolls:
- Place a baking steel, a baking stone or a heavy-duty baking sheet turned upside-down on the lower middle oven rack and a cast iron skillet or metal baking tray (not glass!) on the bottom of the oven.Preheat the oven to 475ºF (250ºC). Make sure to thoroughly preheat your oven, start preheating it after your rolls have been proofing for about 15 minutes. Tip: Because you'll add ice cubes to the hot baking tray on the bottom of your oven to generate steam, it will experience quite a huge temperature change. So, don't use a glass baking tray/pan as it could shatter. I recommend cast iron, but a metal baking tray also works great.
- Once your rolls have doubled in size, slide them (along with the parchment/baking paper) onto the hot baking steel, baking stone or baking sheet. Place 5-6 ice cubes into the bottom skillet or baking tray, close the oven door and immediately reduce the oven temperature to 425ºF (220ºC).
- Bake the ciabatta rolls at 425ºF (220ºC) with steam for 10 minutes. Don’t open the oven door during that time.
- After the 10 minutes, open the oven door to let out the steam and remove the bottom skillet or baking tray. Close the oven, keep the oven temperature at 425ºF (220ºC) and bake for 15 minutes longer until the rolls are deep golden brown.
- Remove the ciabatta rolls from the oven and cool them on a wire rack. It's very important that you allow them to cool completely to room temperature before you cut into them. If you slice into them while they’re still hot or warm, you’ll find that the interior can still be quite sticky, as it needs some time to cool and set.
Storage & reheating:
- These gluten free ciabatta rolls are definitely at their very best fresh, on the day of baking. However, they keep very well in a closed container for 3-4 days, you just need to reheat them briefly before serving and eating them. You can reheat them either in a 350ºF (180ºC) oven for 6-8 minutes, or toast/reheat them in a toaster.
Brilliant soft rolls with a great texture.
Hi kat! Unfortunately I had no success with this recipe. I’m unsure where I could have went wrong as I was very careful and meticulous with my measurements. I preheated oven at 475 for an hour with a pizza stone. My yeast was definitely active, i used 105 degree F water to activate it and it downed a lot. Despite this my ciabatta turned out rather gray and flat. It was definitely not golden brown with white interior. I’m unsure if it could be the brand of whole husks I am using? It also tasted sour. When proofing, it spread out instead of rising. Any idea what could be causing this?
Hi Elsa, so sorry to hear that! Did you weigh your ingredients or did you use cups/volume measurements? The latter can be imprecise (measuring cups are often incorrectly calibrated and GF flours cab vary A LOT in terms of density) so I always recommend using grams for best results.
Regarding the colour:
1) The internal colour will depend on your ingredients: the flours and the psyllium husk. The flours I get here in the UK are quite light in colour (the millet flour I use – it’s a variety closely related to foxtail millet – is light golden and the sorghum flour is light greyish-brown) and the psyllium husk I use doesn’t add any colour to my bakes. Maybe try a different brand and see if that helps?
2) The external colour (colour of the crust) and the amount of browning depends on your oven setup. Firstly, you oven needs to be hot enough – it sounds like your oven was properly preheated so that shouldn’t be a problem (but you can use an oven thermometer if you want to be 100% sure). Secondly, you need to have a high enough steam concentration in the oven during the first part of baking: this prevents your crust from drying out and developing a dull, greyish-white appearance. Are you by any change using a fan oven or is your oven prone to venting out the steam? That could be the reason for why your rolls aren’t browning properly.
Regarding the flatness: this depends on the texture of the dough (which will depend on your measurements and your ingredients), the oven spring you’re getting and on proofing. The oven spring mainly has to do with a hot oven and steam, so I don’t think that’s the main issue. It could be that you’re slightly overproofing the rolls, that will result in a flat appearance. Try proofing them for a shorter amount of time and see if that helps.
And the sour taste definitely indicates that there’s a problem with your ingredients. The small amount of vinegar won’t make the rolls taste sour (honestly, you can’t even taste it in the final, baked rolls), so it’s probably one of your flours or the psyllium. So, if you can, try a different brand, it should work.
Hope this helps!
I have tried this twice…both times failed. I am using Psyllium Husk powder… per amount named and I just cannot figure out what is wrong.
So sorry to hear that! What was the problem with your rolls?
Hi, I do not have the stand mixer. How long do I need to knead the dough by hand. My ciabattas were ok but they weren’t brown from the top, instead they were pale.
Thank you for the recipe!!
I usually knead it by hand for 6-8 minutes, to get it perfectly smooth. The paleness could be due to one of two things:
1) Your oven wasn’t hot enough: make sure it’s thoroughly preheated and you can check the temperature with an oven thermometer.
2) You didn’t have enough steam in the oven during the first part of baking (this makes the crust dry out, which gives it a dull, whiteish appearance): make sure that you’re adding a steam source (e.g. ice cubes into a baking pan/skillet on the bottom of the oven) and avoid using the fan oven setting – that will vent the oven and remove the steam.
Hi, I’ve just started trying some gluten free bread recipes and surprisingly I’ve had some delicious results (and some not so good ! ) I’ve just made your ciabatta roll’s for the first time and they turned out fantastic 🎉🎉🎉 thank you so much for sharing your recipe with us all it’s much appreciated 🙂 , can you tell me if you calculate the calories for your recipes ? I know that homemade gf bread is usually much higher calories and I would like to make this work for my diet ( otherwise I will convince myself they are 10 calories per roll 😂 and just inhale these tasty rolls ) thanks again.
Jules 🙂
I’m so glad you loved the rolls!! I don’t calculate the calories for my recipes, but if you plug the ingredient quantities into an online calculator, it should give you a fairly reliable estimate. 🙂
So crunchy on the outside and pillowy on the inside – amazing recipe!
I made quite a few flour replacements but they still turned out so well.
Hi Kat! I’ve made this recipe twice now, using a scale to measure. The only thing I replaced was the tapioca for potato starch. My rolls are spreading and not rising as much as yours. Do I need to knead it for longer, or add more flour? I’m not over proofing, so I don’t know what’s going on. Still tasted yummy even though they were flat lol!
Glad that they tasted great, even if the appearance wasn’t quite spot on! What’s your dough texture like? Also, are you using cups/volume measurements or grams? The latter will give much better results, cups can be super unreliable.
INSANE! So delicious. My husband said “best bread he’s had” since being GF. Easy to make- a quick afternoon bake!
Can I use a 1-1 Gluten Free flour (Jules, King Arthur, etc) mix or is the blend of different flours essential to the success of the rolls?
The blend is definitely essential if you want to get the best possible crumb!
Hey Kat! My crust keeps turning out pale (although the crust is solid, the bread is baked through, and the part of the crust that touches the pan is brown). I’m following the recipe exactly. Any ideas on how to troubleshoot?
Thanks!!
It sounds like your crust dried out too much before it could start browning, it’s a common problem with GF bread – if the crust dries out too much, it won’t brown and it’ll instead get a dull, white-ish appearance. There are two possible reasons for this:
1) Your oven wasn’t hot enough: make sure it’s thoroughly preheated and you can check the temperature with an oven thermometer.
2) You didn’t have enough steam in the oven during the first part of baking: make sure that you’re adding a steam source (e.g. ice cubes into a baking pan/skillet on the bottom of the oven) and avoid using the fan oven setting – that will vent the oven and remove the steam.
These turned out great! I had to use the psyllium powder and oat flour, but worked out perfectly
Quick, easy and reliable. This is a new recipe but I have already made it many times. My family can’t believe it is GF and I can’t believe how light and fluffy the crumb is. I absolutely love your recipes and I hope you consider releasing another cookbook sometime soon! I use your original one so much it has started to fall apart!
Just excellent! Ours looks a bit different, but had amazing texture and flavor. No compromising on this… ????
Absolutely Amazing! Mine are not as perfect by any means but the taste is wonderful. Will continue to make these.
These are DELICIOUS! I subbed oat flour for the sorghum flour and they turned out beautifully. Thanks for the recipe!
These are truly delish! Well, all your stuff is ????. I don’t bother buying bread at all anymore because I can make better, fresher and crunchier Gf bread thanks to you! My only Q… in all the recipes, I follow them to a T, but my bread never ends up dark like yours on top. I did these and cooked an extra 5 mins and they got a bit darker than they were at the 15 min mark (post steam) but they are still very light. Same thing happens when I make the crusty breads. Any advice?! Thank you!
I’m so glad you loved them!! The browning can be an issue with GF bread and it’s all to do with the oven setup. Basically, GF bread has a greater tendency to dry out, which limits how much it can brown and instead it gets a dull, dry, white-ish crust. There are two possible reasons for this, both to do with the baking setup:
1) Your oven wasn’t hot enough: make sure it’s thoroughly preheated and you can check the temperature with an oven thermometer.
2) You didn’t have enough steam in the oven during the first part of baking: make sure that you’re adding a steam source (e.g. ice cubes into a baking pan/skillet on the bottom of the oven) and avoid using the fan oven setting – that will vent the oven and remove the steam.
These were easy to make and came out really well. We will definitely be making them again…soon.
I am so intolerant of gluten and every now and again feel urge to try to bake some gluten free bread. I have had varying success in this but these rolls are the best I’ve baked so far. Thank you for sharing such an easy and tasty recipe ????
Wow, this looks amazing! Finally, I found a recipe that does not ask for a GF flour blend! Thanks.
So mine didn’t come out looking quite like the photos, but MAN these were totally AMAZING…taste and texture! I’m going to continue making these until I get them picture perfect like Kat’s! I used this batch for hamburger buns and they were PERFECT!
I’ve tried so many GF recipes in the past that were a let down, but this one 100% lived up to the expectation! So much so, that I ran to Amazon and ordered her cookbook! Can’t wait to dive in to more recipes!
Amazing recipe! I’ve been gluten free for over 10 years and never thought I’d have delicious quality bread again! This recipe is amazing, the texture is crazy good, and they’re super easy to make!
These are absolutely delicious and so fast and easy to make. Thank you! Reminded my whole family of our pre GF sourdhough days . Wanted to see how they go the next day for kids school sandwiches… but they are all gone (and I doubled the batch!). Will be on repeat in our house.
Fantastic recipe – thank you. Great texture and super crust and very straightforward to make
Mine aren’t rising as high as yours probably about half that, after an hour. The first batch I messed up because I didn’t activate the yeast. We do live at a high altitude and it’s winter. I’m afraid to put them in the oven since they haven’t Risen as high. Any suggestions. I used the same dry active yeast as some other of your recipes.
It could be the high altitude that’s causing the problems. I bake at around sea level, so I really don’t have much experience with high altitude baking, unfortunately. It could be that you need to tweak the dough texture a bit (maybe by adjusting the hydration?) and based on a quick Google search, you apparently need a shorter baking time or less yeast at high altitude… could it be that your rolls overproofed, so they rose OK and then collapsed?
Thank you so much for this recipe. I couldn’t be happier with the results.
I took a picture but there’s no option here. Do you have an IG where I can show them ?
Sorry, I couldn’t resist having one of them for lunch!! ????
A dream come true! words can express the gratitude I have for you! I made the baguettes, the white bread, and now I’m going to make the rolls! Your recipe for gluten-free bread is a game changer, and I am absolutely ecstatic that I was able to find you. I do have a question regarding the recipe. Is there another substitute for vinegar? I try to avoid it as much as possible. Do you think swapping lemon for apple cider vinegar in your bread recipe would be successful?
I’m so glad you’ve been enjoying my bread recipes! I haven’t tried using lemon juice in my bread recipes so I’m really not sure – maybe give it a try in a recipe you’ve made before and see how it turns out? Let me know if you give it a try, I’d love to know! 🙂
Is there any substitute for yeast If we have yeast intolerance? Thank you
You could use a GF sourdough starter, that’s really the only viable alternative…
these ciabatta rolls are really delicious and really easy to make! thank you so much for this fabulous recipe! It will be my “go to” bun recipe from now on!
The ciabatta rolls turned out perfectly. Thank you very much for the precise recipe!
About how long should it take in the stand mixer? I’m trying it now (followed the recipe exactly) and it doesn’t seem to want to come together.
Thank you!
I usually knead it for about 5-6 minutes in the stand mixer (with a dough hook) on the lowest speed setting.
I quite love your recipes… the psyllium husk is a game changer for breads! I have one question, though: I find a bit of a bitter aftertaste with the breads. My husband notices it less…so my tastebuds might be just weird, but is that a common occurrence with psyllium husk? I checked my millet and it’s not rancid. If you have any insights I’d appreciate it!
Psyllium husk shouldn’t really add any flavour to your bakes – maybe try another brand and see if that helps? Also, the bitterness could be because of an incorrectly processed millet flour (you need to remove the saponins from the millet before milling) – try a different brand or batch, that might help as well.
Okay so I just made these and overall they turned out great!
The taste is amazing and the crumb turned out fantastic! It feels really close to actual ciabatta crumb.
However mine didn’t look too great,I possibly didn’t knead it very well.
Also they turned out pretty dark, much darker than your pictures….I’m guessing that’s from the Sorgum flour? Did I maybe use a type of Sorgum that made it darker?
Again overall they are great and taste pretty darn amazing! Looks matter way less than taste IMO.
I’m so glad you loved how they taste! You definitely need to knead the dough until smooth and the dark colour could be because of your flours. My millet flour if fairly light in colour – if yours was darker, that will translate through to the bread. Maybe try a different brand (with a lighter) colour, that should help!
Hi Kat
Can you please share which millet flour?
I use the millet flour from Shipton Mill and I’ve been told that they use golden millet. From my research, it looks like it’s closely related to foxtail millet.
Been making the ciabatta rolls every couple of days for my celiac shaped like Kaiser rolls! They come out perfect every time! So so good!
Just made a double recipe and this bread is delicious. Great texture. They do taste a bit healthier than traditional ciabatta – almost like a whole wheat ciabatta roll. But they are very tasty.
I will say that it bothers me that the author says that these are “incredibly easy to make.” They are not. They are very time consuming and laborious to make. The directions are straightforward and accurate, but it is certainly not “incredibly easy” by any means, as there are many detailed steps to follow and so many different ingredients. Regardless, it is a great recipe for ciabatta and I will certainly use it again. Thank you!
They actually are extremely easy in my opinion. I have been baking all types of gf recipes for almost 8 years. These recipes are so simple and easy to follow! They’re also fast! My husband has a hard time waiting for the breads to cook????
These are fantastic! I made a batch and froze several. They reheated perfectly after defrosting and toasting. After my girls and I were diagnosed with celiac two years ago I’m so thankful for your blog and cookbook, we love your recipes!
UNREAL!! You are an absolute genius. These are so delicious, and I’m not even gluten free. My son is allergic to wheat and egg and your recipes have been life changing for us. I cannot even believe how you’ve managed to replicate the texture of gluten. So thankful for your recipes!!
10/10! These were so good! I just wish I had made a double batch. Im starting my gf journey and thought I had under mixed the dough but they were absolutely perfect.
“Generously flour your work surface “, what flour do you use? Loved the recipe and cannot stop smiling.
So glad you loved it!! I always use millet flour for flouring my work surface when making GF bread.
wow, wow, wow, this recipe is ridiculously easy and the result is beyond amazing. Because I didn’t have the indicated flours, I had to work with the alternative ones and instead of apple cider vinegar, I used kombucha vinegar. My oven is unreliable in the conventional mode and I baked them in a convection oven without steam as I can’t use water/ice in my oven without giving problems. So, although I couldn’t follow the correct instructions, I baked the most delicious ciabatta rolls that have everything they should have. Yesterday, I tried the French-style crepes and also these were a big hit. After some trials, I finally got the pitta bread right baked on the stovetop. Ready to finally try out some recipes from the book 🙂 Thanks for these very tasty recipes.
Delightful.
I did sub the millet flour with brown rice flour.
I also shaped them into six individual rolls, then flattened to 1/2″, rather than rolling out the dough and cutting into six portions.
A big hit! Thanks for sharing this recipe.
Works exactly as promised. Easy. Still good with a little reheat 3 days later.
Yet another fabulous recipe! They were so good. My husband who is not a coeliac was really keen to try them and they got a big thumbs up from both of us! Thank you, definitely one of your many great recipes to make again.
With this dough, I made 3 ciabatta buns, and two baguettes at the same time. They turned out great! Thanks for this recipe!!
I was determined to bake more bread in 2024- and have been following your site for a while. I was intimidated by the psyllium husk but was amazing at how easy it was to use and the difference it made! I did feel a bit like a mad scientist, but the dough was luxurious, rise was glorious and the end result was heavenly! Thank you for sharing your wonderful recipes!! 5 STARS for the ciabatta bread!
I’m new to GF bread baking. Based on the comments this recipe seems easy enough to try. 2 questions: What flour to use for rolling out the dough? And can you substitute finely ground white rice flour for the brown rice flour? Thanks. I’m going to give it a go!
I always use millet flour for flouring my surface when making GF bread. I don’t recommend using white rice flour instead, it won’t give you the correct crumb on your final, baked ciabatta rolls. Really hope you’ll love them, happy baking!!
FREAKING AWESOME! And, I even played with the flours. Due to that, they may not have risen as much, but the chew and texture and crust and taste are perfection! I used sprouted the amount of tapioca called for, 120 mg of sprouted brown rice flour, 40mg ivory teff and 40 MG Okara flour. DELISH!
Hi! Just tried this recipe and my dough looked great but it didn’t really rise a lot. Any ideas what could have gone wrong? I didn’t do any substitutions.
Hmm… it could be that your yeast is expired or you just got a bad batch? Maybe try a new batch and see if that helps.
So excited! I made this morning and they worked! Perfect texture and remind me exactly of ciabatta. Thank you!!
These came out great (even though I didn’t use steam).
These were delicious! The dough was easy to make, not super sticky so it rolled out well. Mine didn’t rise as much as Kat’s photos but they were still so yummy, even my non-GF kiddo reached for a second one. I don’t care for the taste of millet so used brown rice flour. Thank you for a great recipe!
These are good. Really, really good. I was a little surprised at just how moist and soft they are inside. And they really are rather easy to make!
I’ve made these several times now. I think my favorite may still be the Cheesy Garlic Dinner Rolls (though they’re all kind of my favorites!), but these are the most versatile so far. They work great as sandwich buns (something really missing in the GF world) – you can make them any shape and size, and they don’t overpower whatever you choose to put on them like ordinary GF buns often do. They’re great with a little butter and jam in the mornings. They’re great even 2-3 days later if lightly toasted. And they freeze well… though there usually aren’t many left over to freeze!
I have tried your receipe and it is excellent! Thank you Kat, your work is awesome and you give such a great gift to us people unable to eat regular bread. This is simply delicious! :)))
Yum! Just made this recipe, following exactly as written, with the exception of using avocado oil instead of olive oil as it’s all I had on hand. I love how quickly this recipe came together and will definitely be making it regularly! Thank you for the time and energy you put into creating these GF recipes!
These are amazing!! I’ve made lots and lots of loopy whisk gf bread but these ciabatta rolls are the simpliest and the best in my opinion!
I’ve also made pasteles de nata using puff pastry recipe from your book today and they were wonderful. Thank you so much for sharing your recipes. I have been baking recipes from your book and blog for 2 years now and I don’t know what would I eat without them haha.
Hello! Im very interested in trying this recipe but Im curious if the photos in this post is from this actual recipe because it looks like a real gluten-ciabatta loaf lol.
Haha I promise that all the ciabatta rolls in the photos are 100% gluten-free, but I’ll take your question as the best compliment ever. ???? That’s really the kind of texture and appearance you get with this recipe – and I promise that I’d never (and will never) cheat and use gluten-containing bakes in my photos if the recipe is meant to be gluten-free.
Can you freeze these?
I haven’t tried freezing them but I know that many people have successfully frozen many of my GF bread recipes so I think it should work OK with these as well. Maybe try freezing just a couple as a test run?
These are amazing! I’ve attempted them twice so far. The first attempt wasn’t a complete success, but the fault was mine for my proofing properly as well rolling the dough out too thin. They tasted amazing though!
The second attempt were almost perfect. I’m still fairly new to baking bread, so the technique took a minute to figure out, but these buns are lovely and crusty, have a wonderful soft inside. My daughter who is picky with her bread, is absolutely loving these as morning toast. I used the recommended substitutions of brown rice flour and oat flour, but they are still amazing. I’ve also used them to make sandwiches and holy cow! Amazing!
We’ve been following a gluten-free diet for many years and this is the first time I was actually excited and enjoyed having bread with my meal! Thank you for this fabulous recipe and for all your efforts!
I’ve frozen them with great resultats. I slice them before freezing and put them in the toaster. They’re wonderful. Can also be eaten just thawed, but are better reheated. They have become my go-to breakfast, even for the non-celiac in the house!