Gluten-Free Onion Ciabatta

Ciabatta is an Italian holey bread, popular for sandwiches. This time we present a recipe in a version for all those who follow a gluten-free diet.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 400 g Koruzna moka, whole grain, white

  • 100 g Flour, Whole wheat

  • 0.5 l Water

  • 0.5 cubes Yeast, dry

  • 1 teaspoon Sugar, white

  • 1 teaspoon Salt, table

  • 10 g Flaxseed

  • 1 piece Onion, raw

  • 3 spoons Meat, pork, smoked bacon

Steps

  1. Chop the onion and toss it together with the cracklings into a heated pan. Add a drop of oil and fry while stirring until the onion browns, then remove the pan from the heat. Sift both flours into a bowl, mix with a whisk, and make a well in the center. Crumble the yeast into the well, add a teaspoon of sugar, and a little warm water. Mix the yeast with a fork, add a drop of oil, and let it rise for 5 minutes. Sprinkle salt around the well in the flour.

  2. When the yeast rises, add the onion, cracklings, and flax seeds into the well. Take an electric mixer with spiral beaters and mix while slowly pouring in the remaining water until you get a smooth, thicker mass that does not stick to the bowl. Let the dough rise for 30 minutes in a warm place, then knead it on a damp counter and let it rise again for 20 minutes.

  3. Preheat the oven to 220 degrees Celsius. Shape the risen dough into four ciabattas. Grease the baking tray with butter, sprinkle with flour, and place the loaves on it. Bake for 30 minutes.

Nutrition Information (Per 100g)

  • Calories: 184.79 kcal
  • Fat: 1.83 g
    • Saturated Fat: 0 g
  • Carbohydrates: 37.34 g
    • Sugars: 0.29 g
  • Protein: 4.43 g
  • Fiber: 4.33 g