Gluten- and Dairy-Free Ciabatta Bread

This naturally gluten- and dairy-free ciabatta features a crisp, golden crust and tender, airy interior, making it ideal for hearty sandwiches, dipping in soups, or enjoying fresh from the oven.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

1 (16-ounce) package Bob’s Red Mill gluten-free pizza crust mix, divided

2 teaspoons instant dry yeast

1 teaspoon coarse kosher salt

1¼ cups warm water (110°F to 120°F)

1 tablespoon extra-virgin olive oil

1 tablespoon organic amber agave nectar

Directions

In a large bowl, whisk together 2⅓ cups pizza crust mix, yeast and salt. Using a wooden spoon, stir in water, oil and agave nectar (dough will be sticky and wet). Spray a piece of plastic wrap with nonstick cooking spray; cover dough with plastic wrap, sprayed side down. Let stand in a warm place for 1 hour.
Lightly flour a large piece of parchment paper with pizza crust mix. Turn bowl with dough over onto parchment paper and let dough fall out. Using wet hands, shape dough into a thick elongated 4×6-inch loaf. Using wet hands, smooth the surface; lightly sprinkle with additional pizza crust mix; set aside. Let rest for 15 to 20 minutes.
Meanwhile, place a 4- to 6-quart cast-iron Dutch oven in the oven. Preheat oven to 450°F. Remove Dutch oven and quickly transfer dough on parchment paper to the hot Dutch oven. Cover and bake for 25 minutes. Uncover and bake for 20 to 25 minutes more or until golden brown.
Remove bread from Dutch oven using parchment paper. Cool bread on a wire rack for 1 hour before slicing.

Gluten- And Dairy-Free Ciabatta Bread

Recipe Information

Ingredients

Directions

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Gluten- And Dairy-Free Ciabatta Bread

Recipe Information

Ingredients

Directions

More Recipes

Related Categories