Gluten-Free Ciabatta with a Big, Open Crumb

Ciabatta, the “slipper” of breads, is a wild, fun, not-too-serious take on bread. Baguettes are lovely and sourdough boules are de rigueur, but ciabatta lets us push the limits, and these days it’s my favorite go-to bread. Gluten-free or not, I expect ciabatta to have big bubbles from impossibly high hydration. This gluten-free ciabatta gets plenty of oven spring, and you end up with the open crumb and chew you’d expect from a classic loaf.

I waited and tinkered for a long time before sharing this recipe with you.

The Best Flour Blend for Gluten-Free Ciabatta

I like a whole-grain-heavy blend because it keeps the bread from turning gummy while it’s still warm.

Millet is the superstar. It keeps the whole grains from tasting too whole-grain and keeps the crumb fluffy.
Teff, sorghum, or brown rice comes next. I often add this flour as sourdough discard, because I like these grains even better fermented.
White rice flour gives the loaf structure.
A double dose of tapioca starch brings fluffiness and that chewy stretch.

Why Egg Whites? Protein for Oven Spring

Adding protein gives gluten-free bread more oven spring and structure. I’ve tried several options, and egg whites give me the biggest bubbles. Whey protein isolate comes close, with a little less spring and openness. Grocery-store whey protein worked in a pinch, but the bubbles were smaller. Powdered egg whites would keep things simple. Vegan proteins or gelatin might work too, but I haven’t tried them yet.

Psyllium, Vinegar, and Acacia: Binders and Conditioners

Psyllium husk powder is the binder, and I mix it right into the dough. Whole psyllium husk works too, with no ill effects. A splash of apple cider vinegar conditions the dough, and 10g of acacia senegal powder helps the bread stay fresh longer.

The Overnight Cold Ferment

An overnight cold ferment makes this dough work better. After shaping, I still give it a short final rise for maximum puff.

Gluten-Free Ciabatta FAQ

Can I use whole psyllium husk instead of powder? Yes. I’ve used both with good results.

Can I make this without eggs? Whey protein isolate works almost as well. I haven’t tested vegan proteins yet.

Why is my gluten-free ciabatta gummy? Usually it was underbaked or sliced too soon. A whole-grain-heavy flour blend should make it more forgiving.

Cross section of ciabatta showing open crumb

Gluten-Free Ciabatta Bread with Big, Open Bubbles

A high-hydration gluten-free ciabatta with a light, open crumb, real chew, and great oven spring. Millet, sorghum, and tapioca, along with egg whites, make this an exceptional and fun loaf of bread.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Side Dish

Cuisine Italian

Equipment

1/4 sheet pan or 1/2 sheet pan
baking stone (optional)
Scale
1.5 quart or larger bowl with cover
1 Spatula
1 loaf pan or something to support the side (optional)
1 sheet parchment paper

Ingredients

80 g white rice flour
80 g millet flour
80 g sorghum, teff, or brown rice flour can use 160g of 100% hydration sourdough discard made with wholegrain flour instead, reduce water accordingly
160 g tapioca starch
30 g psyllium husk powder
4 g yeast
8 g salt
10 g Acacia Senegal Powder Optional
20 g sugar
10 g apple cider vinegar
4 egg whites about 140g (can sub 16g eggwhite or whey protein powder adjust water accordingly)
450 g water Adjust water: if using discard, 370g, if using powdered protein, 570g, if using both powdered protein and discard, 490g

Instructions

Mix the dry ingredients. In a large bowl, whisk the flours, tapioca starch, psyllium husk powder, yeast, sugar, and salt until evenly combined.
Add the wet ingredients. Add the water, egg whites, and apple cider vinegar and mix well. The psyllium will pull everything together into a soft, sticky dough.
Cold ferment overnight. Move the dough to a covered container with room to rise. I use a 1.5-quart Pyrex with a lid, or a bowl with a plate on top. Refrigerate overnight. The dough will rise to fill the container.
Shape. About 1½ hours before baking, line a quarter sheet pan with a parchment sling, with the long ends of the parchment hanging over the sides of the loaf. Turn the dough out onto the center of the parchment and gently shape it into a long slipper. To keep it tidy, you can tuck the edges of the parchment under the dough. Set a loaf pan along one long side of the loaf to keep it from spreading.
Final rise. Cover loosely and leave in a warm place until puffy and noticeably larger, about 1 to 1½ hours.
Preheat. While the dough rises, put a baking stone in the oven and preheat to 450°F for at least 45 minutes. A fully heated stone gives the most oven spring.
Prepare for steam. Uncover the loaf. If you like, dust it with rice flour or potato starch for the classic ciabatta look. Pour a little water into the loaf pan, and have a cup of water or a handful of ice cubes ready.
Bake. Put the sheet pan on the stone. Toss the water or ice onto the oven floor and close the door quickly. (If you have a gas oven with a pilot light, take care not to put it out.) Bake at 450°F for about 10 minutes, then turn the oven down to 400°F. Keep baking for another 30–40 minutes, until the crust is deep golden brown and the internal temperature reaches 210°F. Tip: If the crust browns before the inside reaches 210°F, tent the loaf loosely with foil for the rest of the bake. Tip: Ice on the oven floor can damage enamel or glass oven bottoms. If that’s a concern, put a metal pan on the bottom rack while the oven preheats and pour the water or ice into that instead.
Cool. Let the bread cool completely on a rack, at least 1 hour, before slicing. Gluten-free bread keeps setting as it cools, and slicing it warm makes the crumb gummy.
Rolls: Divide the dough in 8 pieces, shape them the same way, but skip the loaf-pan support. They’ll come out a little flatter, which is fine, and bake for about 30 minutes.