I am quite a prolific user of the site The Fresh Loaf – an artisan baking community that is almost entirely not gluten free. Before finding out about my coeliac disease, I used to love making Jason’s Coccodrillo Ciabatta which is the most popular recipe on the site. So quick, easy and delicious! It always yields a very reliable result and doesn’t have to be started a day or two in advance like many good ciabattas.
I wanted to try to create something similar with my gf flours and this is what I came up with. I’m very happy with the texture and lightness of the loaves. The taste might not be for everyone, but if you enjoy the taste of sorghum, you’ll definitely appreciate this one.
- 400g flours, mixed to combine – 150g sorghum, 100g rice, 150g corn starch
- 5g yeast
- 15g salt
- 20g psyllium
- 660ml water
Mix the psyllium with the water and beat until a gel is formed. Add all of the remaining ingredients. Mix and knead until a smooth dough is formed. Cover in an oiled bowl and leave to rise until approximately 2.5x the original size. Pat and stretch on a floured baking sheet to create very flat ciabatta shapes. You want these pretty flat, only a cm or two thick. Don’t worry – they’ll spring up in the oven! Prove whilst preheating the oven to 250c. Just before baking, flip the ciabattas over. Bake for approximately 20 minutes, until golden. Do not cut the bread until it is fully cooled.
And the crumb?
Speaks for itself really!