Great British Bake Off – Gluten Free Ciabatta
Where to start with this? You may have seen the trouble the GBBO contestants had with ciabatta when Paul set it as a technical challenge. Now imagine removing the gluten which makes the dough behave just so and try to get the same results (the ones Paul was after, not the ones that many of the contestants came up with). Hmn.
It’s not easy. Or quick. But if you were after a quick and easy gluten free loaf, you wouldn’t be making ciabatta. Ciabatta rewards the patient amongst us.
I’ve done a lot of experimenting with this and am finally pleased with the results. I hope you are too.
- 250g gluten free bread flour
- 1 tsp xantham gum
- 1/2 tsp salt
- 200ml warm water
- 2tblsp caster sugar
- 7g (1 sachet) fast action yeast
- 1 egg
- 1 egg white
- 2 tblsp olive oil
- 1 tsp cider vinegar
- maize meal for dusting
- In a jug or bowl, dissolve the sugar in the warm water and then stir in the yeast. Set aside.
- In a mixing bowl, mix the flour with the xantham gum and salt. Set aside.
- In a small bowl, whisk the eggs until you have large bubbles. Whisk in the olive oil and the cider vinegar.
- When the yeast mixture had a bubbly head on top, pour it into the egg mixture and stir carefully.
- Add all the liquid into the flour bowl and with a silicone spatula, mix until all the flour and liquid are combined and smooth.
- Oil a clean mixing bowl and put the dough into it. Cover with oiled clingfilm and leave in a warm room (a sunny windowsill is ideal) for around 4 hours.
- After 4 hours the dough should have at least doubled in size and have lots of large air bubbles showing.
- Preheat the oven to 220c
- Dust a worksurface with a mix of flour and maize meal and gently turn the dough out on to it.
- Be gentle with the dough so as not to knock out any of the air.
- Gently shape the dough into a loosely square shape and divide into two.
- Shape each half into a rounded rectangle and dust with maize meal.
- Place on a baking tray and leave to rest for 10 minutes.
- Bake in the oven for 20-25 minutes, until the loaves are golden brown and sound hollow when knocked on the bottom.
- Leave to cool on a wire rack