By: Susan Joy
These petite Paleo Ciabatta Dinner rolls have a crisp crust and a lovely soft centre that’s light and airy, similar to traditional Italian Ciabatta bread.
My husband, who has Italian roots, loves this recipe. It’s very easy to make: everything is mixed in one bowl and ready to bake in 15 minutes. This bread is also perfect for those needing to avoid nuts or eggs.
Ingredients
- 1 cup (128g) arrowroot flour, or tapioca can be used
- 1/4 cup (26g) coconut flour, sifted
- 2 Tbsp (20g) psyllium husk powder, (not flakes)
- 2 tsp baking powder (gluten free)
- 1 tsp fine sea salt
- 1/2 cup (125 ml) canned coconut milk, a thick brand
- 2 Tbsp mild flavoured olive oil
- 1 Tbsp apple cider vinegar
- 2 tsp maple syrup (100%)
- 160ml warm filtered water
Directions
Preheat oven to 190c (fan-forced). Line a large baking tray with baking paper and set aside.
Add the arrowroot, coconut flour, psyllium powder, baking powder and salt to a large bowl. Stir to mix well, then make a well in the middle.
Add the coconut milk, olive oil, vinegar, and maple syrup to the middle and stir the wet ingredients together. Then, start incorporating the wet ingredients into the dry ingredients, making sure to break up any lumps in the mixture (use the back of a large spoon). The mixture will be crumbly.
Pour in the warm water and stir quickly before the mixture thickens. You want a smooth mixture.
Before rolling the dough into balls, coat your hands with a little olive oil to prevent the dough from sticking to your hands. This will also make it easier to shape the rolls.
Scoop out ten equal portions, roughly 2 1/2 tablespoons for each bread roll. Using your oiled hands, roll the portions into balls and place them evenly spaced over the prepared tray. You can leave the dough in rounds or flatten them slightly with your hand, depending on the shape you prefer.
Bake 35 – 40 minutes until firm, lightly golden and cooked all the way through. The bottoms should be crisp and golden and sound hollow when tapped. (If you take them out of the oven too soon, the rolls may sink in the middle).
Cool on the tray for 10 minutes to serve warm or longer to serve at room temperature. They are best eaten crisp on the day, but they can be put back into a hot oven to crisp up the next day. They are suitable to freeze, but once thawed, I recommend adding them to a hot, preheated oven for approximately 6 – 8 minutes before serving.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied