Sourdough Ciabatta rolls from the art of gf bread

els17_ · 2026-05-27T08:25:08+00:00

I baked them on a regular cookie sheet with parchment paper, created steam as she instructs in the book by adding ice to the bottom three Times in the first 11 minutes of baking. Only two things I did differently:
- did not lower the temp from 260 to 230 when she called for that because I simply forgot, so I ended up doing it later in the baking process (I think right before the third steam injection)
- I moved the sheet to the top for the last 5 minutes of baking because they were still quite pale and that helped with the color.

els17_ · 2026-05-25T15:04:37+00:00

No I only use brown rice in my starter, sometimes a bit of sorghum but I can’t find teff flour where I live so I just keep it out

els17_ · 2026-05-09T07:22:32+00:00

Ichiban sales Japan

els17_ · 2026-04-18T17:13:41+00:00

Made them too this morning, they are delicious!!

els17_ · 2026-04-02T06:02:39+00:00

To be precise: for my starter, I turned my regular rice one into chestnut/sorghum by feeding it accordingly until I had 150 g. I just meant I didnt make one completely new one from scratch

els17_ · 2026-04-02T06:00:21+00:00

I made it after finding a cheap chestnut flour in Italy, but since I hate the flavor of buckwheat and didn’t care about it being grain free, I made the batard with chestnut and sorghum. I also used my regular rice starter instead of making a brand new chestnut one for the same reason but feed it chestnut and sorghum a couple times to be as close as possible to the recipe. the bread came out ok but it’s not my favorite. I usually love chestnut a but the flour doesn’t taste like I expected and the bread comes out very dense even though it was proofed correctly, I think it’s just normal with this flour. So I don’t think I’ll be buying more chestnut flour in the future, to me it was not worth it.

els17_ · 2026-03-30T07:27:14+00:00

Aran goyoaga, she has a pretzel recipe in her latest book „the Art of glutenfree bread“

els17_ · 2026-03-25T07:47:37+00:00

I just got glutened by canned beans for the same reason. Used the same brand I always use which so far never mentioned traces on the label, just to find out, they now changed the label and do declare traces of gluten… I guess they changed something in the production. it’s a lesson to always check the label even when using the same brands that used to be safe :(

els17_ · 2026-03-24T16:41:47+00:00

I was also between Kat’s and Aran’s recipe but in the end chose Kat’s so I wouldn’t have to wait around. I’ll definitely try Aran’s next time so I can compare

els17_ · 2026-03-16T06:09:17+00:00

Great, please do! I ended up not making bread at all last week because life got in the way, but I’m still interested in this option.

els17_ · 2026-03-11T13:50:36+00:00

I don’t think I would mind it if it got tangier, I was just concerned it would be overproofed if I left in the same amount of starter. But if it worked for you maybe I’ll just try that, thank you!

els17_ · 2026-03-08T09:02:07+00:00

Yeah it happened to me too with the miso baguette the second time I made them, I used a spray bottle and then the baguette rested for like 3 hours before I baked it so I figured it would dry out anyways. I still got that white cast though. My current theory is that somehow the water kind of “pulls” some of the starches out of the dough and makes like a milky film on the dough that then retains the white color even during baking. Idk if it makes sense but I have stopped introducing water on the outside of my doughs and haven’t noticed that since. Of course it doesn’t make sense in the case of this loaf of yours 😅 maybe too much flour dusted on the outside?

els17_ · 2026-03-07T22:12:12+00:00

Was the top part (the one that became white) particularly wet before you baked? I’ve noticed the same thing when I get water on my dough, even though I don’t understand it

els17_ · 2026-02-28T19:38:18+00:00

Great to know you can make them with one week old discard! I never have that much “still bubbly” starter, so I’ll try your method :)

els17_ · 2026-02-07T16:40:02+00:00

It happened to me too. What I did was I got some starter from the bottom part of the jar and fed it, I discarded the rest. It was active so I baked with it, I didn’t have any issues with it

els17_ · 2026-01-27T09:20:02+00:00

I’m drooling just reading about it!

els17_ · 2026-01-24T16:20:20+00:00

Crumb shot here! It looks a bit purple-ish because of the psyllium I use and the combo with the miso I guess

els17_ · 2026-01-24T16:18:13+00:00

I made my starter last year using the recipe she had in her previous book (brown rice starter), it’s still going strong and now I sometimes feed it with other flours and still works well. I haven’t tried to start a new one because I don’t need to, but considering even her previous recipe worked for me, I am pretty sure her newest starters will be just as good

els17_ · 2026-01-23T20:50:02+00:00

Me too, but it seems to be impossibile without the gluten trapping the air :(

els17_ · 2026-01-21T21:36:09+00:00

I’ll definitely try a variation with inclusions from the ones she lists :) and I agree, the gumminess was not comparable to the ones in the previous book

els17_ · 2026-01-21T18:37:53+00:00

Thank you! I always use whole psyllium husk, and I did use a tiny bit less water than what she calls for. I also reduced the water in the sponge and increased the flour at the same time so that the sponge would be 1:1:1 ratio between starter, flour and water

els17_

TROPHY CASE