Gluten Free Ciabatta Squares (6 pcs)

Yields6 Servings
 250 g Bio XXI Bread Flour Premix
 210 ml Water
 40 g Egg Whites (approx 1 & 1/4 eggs)
 3 g Dry Yeast
 10 g Sugar
 5 g Salt
 25 g Vegetable Oil
 Fresh Rosemary (to taste)
1

Stir the water and the egg whites together in a bowl.

2

Add the yeast and flour and mix until it all blends.

3

Add the sugar and salt into the mixture, and mix vigorously.

4

Add the vegetable oil and mix thoroughly until the oil is well integrated into the dough.

5

On a surface (floured with Bio XXI Premix), place all of the dough and stretch it out to a rectangle with your hands until you get a rectangle that can fit 6 pieces of 6 to 7 cm each.
Note 1: The dough is extremely soft and moist. Note 2: The measurements are for reference as the pieces are supposed to look “rustic”.

6

With a flour knife, cut the large rectangle into 6 pieces.

7

Place the pieces on an oiled or floured plate, and remove any excess flour from the surfaces with the help of a brush.

8

Brush the pieces with olive oil and stick pieces of rosemary (to taste) on their surface.

9

Cover the pieces with a floured plastic wrap and leave to rise in a warm place (30 - 40 min approx.). The raising is just right when the pieces are swollen but not “bursting”.

10

Bake at 175º C for approx. 17 min.

Ingredients

 250 g Bio XXI Bread Flour Premix
 210 ml Water
 40 g Egg Whites (approx 1 & 1/4 eggs)
 3 g Dry Yeast
 10 g Sugar
 5 g Salt
 25 g Vegetable Oil
 Fresh Rosemary (to taste)

Directions

1

Stir the water and the egg whites together in a bowl.

2

Add the yeast and flour and mix until it all blends.

3

Add the sugar and salt into the mixture, and mix vigorously.

4

Add the vegetable oil and mix thoroughly until the oil is well integrated into the dough.

5

On a surface (floured with Bio XXI Premix), place all of the dough and stretch it out to a rectangle with your hands until you get a rectangle that can fit 6 pieces of 6 to 7 cm each.
Note 1: The dough is extremely soft and moist. Note 2: The measurements are for reference as the pieces are supposed to look “rustic”.

6

With a flour knife, cut the large rectangle into 6 pieces.

7

Place the pieces on an oiled or floured plate, and remove any excess flour from the surfaces with the help of a brush.

8

Brush the pieces with olive oil and stick pieces of rosemary (to taste) on their surface.

9

Cover the pieces with a floured plastic wrap and leave to rise in a warm place (30 - 40 min approx.). The raising is just right when the pieces are swollen but not “bursting”.

10

Bake at 175º C for approx. 17 min.

Gluten Free Ciabatta Squares (6 pcs)
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