Gluten-Free Ciabatta Rolls

Step 1

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Step 2

, In a large bowl or the bowl of your stand mixer, beat all of the ingredients together to make a soft, smooth, sticky dough.

Step 3

, Scrape down the sides of the bowl, cover, and let the batter rise for 45 minutes.

Step 4

, While the batter is rising, preheat the oven to 425°F with a baking stone or steel on the middle rack.

Step 5

, To shape the rolls: Turn the dough out onto a very well-floured surface and gently stretch it into a 6” x 9” rectangle.

Step 6

, Divide the dough into six pieces about 2” x 3” each. Very gently transfer them to a piece of parchment; the parchment should be no larger than your stone or steel.

Step 7

, Cover the rolls and let them rise until slightly puffy, 15 to 20 minutes.

Step 8

, To bake the rolls: Transfer the rolls (still on the parchment) onto the stone. Bake until golden brown, about 30 to 35 minutes.

Step 9

, Remove the rolls from the oven and transfer them to a rack to cool.

Step 10

, Storage information: Store any leftover rolls, well wrapped, at room temperature for up to two days; freeze for longer storage. Rolls may be reheated just before serving, if desired; tent lightly with foil and heat in a 350°F oven just until warmed through.