The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sorghum and Rice Ciabatta

  • Pin It
Laura T.'s picture
Laura T.

Sorghum and Rice Ciabatta

Before going gluten free, I used to love making Jason's Coccodrillo Ciabatta. So quick, easy and delicious! I wanted to try to create something similar with my gf flours and this is what I came up with. 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. 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.


Sorry about the terrible slice! I need a new bread knife!

 

Comments

dabrownman's picture
dabrownman

for a bread without gluten.  What does it taste like?

Nice baking

Laura T.'s picture
Laura T.

Thanks! Sorghum is the predominant flavour and like most ciabatta it's quite salty. If you've never had sorghum it's quite hard to explain - it's sort of wheaty and slightly sweet.