Gluten-Free Brown Ciabatta Bread
Best toasted, this rustic vegan bread is perfect for making panini sandwiches, bruschetta, and garlic bread, to
name a few. At easpoon or so of dried herbs—such as rosemary, thyme, and/or oregano—can be added when
mixing the dry ingredients, if desired.
MAKES 1 LOAF
- Cornmeal, for dusting
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1 cup warm water (105F to 115F; 40C to 45C)
- 1 (1/4-ounce) packet active dry yeast (about 1 tablespoon)
- 2 teaspoons sugar
- 1/2 cup brown rice flour
- 1/2 cup garbanzo bean (chickpea) flour
- 1/2 cup amaranth flour
- 1/2 cup tapioca flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
Preheat oven to 400F (205C). Generously grease a baking sheet and dust with cornmeal; set aside.
Grease a large mixing bowl with 2 teaspoons of the oil and set aside.
In a small bowl, combine the warm water and yeast, stirring to dissolve; add the sugar, stirring to
dissolve. Set aside about 10 minutes to allow the mixture to foam. Meanwhile, in a clean large mixing
bowl, whisk together the flours, xanthan gum, and salt until thoroughly blended. Using a wooden
spoon, make a well in the center by stirring the flour mixture to the edges of the bowl. When yeast
mixture is foamy, add the remaining 1 tablespoon oil, stirring to blend; pour the yeast mixture into
the center of the well. With the spoon, slowly mix the wet ingredients with the dry. Using your hands,
finish mixing until a dough is formed (mixture will be sticky; do not over-mix).
With wet fingers, form the dough into a ball and transfer to the oiled bowl, turning to coat on all
sides. Cover the bowl with a damp kitchen towel and set in a draft-free warm place (about 70F/20C) to
rise until doubled in bulk, about 1 hour.
Transfer the risen dough to the prepared baking sheet and shape into a rectangle about 8 inches in
length. With the tip of a sharp knife, make a few evenly spaced shallow slashes across the top or sides
of the dough. Bake for 30 to 35 minutes, or until bread is golden brown and sounds hollow when
lightly tapped. If bread is browning too quickly after about 25 minutes, cover loosely with foil or
transfer to lower rack until done. Transfer bread to a cooling rack and cool for a minimum of 20
minutes before slicing. Store completely cooled bread in an airtight container at room temperature up
to 24 hours, or freeze for up to 2 months.
PER SERVING (1/16 of recipe): Calories 81; Prot ein 1g; Tot al Fat 2g; Sat Fat 0g; Cholest erol 0mg; Carbohydrat e
15g; Diet ary Fiber 1g; Sodium 68mg