Gluten Free Vegan Ciabatta Rolls

Total time9 hr 25 min

Prep time30 min

Cook time25 min

These rolls get their signature open, airy crumb from a slow overnight rise and a series of gentle stretch-and-folds, which builds structure without ever needing a heavy hand. A splash of olive oil keeps the interior soft and rich, while a hot-water steam bath in the oven gives the crust that deep golden, crackly shatter you want from a proper ciabatta. Shaped into rustic little ovals and finished with a sprinkle of flaky sea salt, they bake up with a hollow-sounding crust and a pillowy, irregular interior full of those classic big holes. The whole process is low-effort in terms of hands-on work — most of the magic happens while the dough rests in the fridge — which makes it easy to plan ahead for whenever you want warm, crusty rolls on the table. This is a genuinely satisfying option for anyone building out a gluten free bread rotation, since the technique here does all the heavy lifting on texture and flavor. Sliced open and still warm, they're perfect for mopping up sauce or piling high for sandwiches.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

3 cups (360g) bread flour, plus more for dusting
Extra White Gold Gluten Free Bread Flour Blend Caputo Fioreglut, Gluten Free
See all
1 ¼ tsp instant yeast
1 ½ tsp fine sea salt
1 ¼ cups (300ml) warm water (about 90°f / 32°c)
2 tbsp olive oil
1 tsp olive oil, for the bowl

For shaping

1–2 tbsp bread flour, for shaping

For topping

flaky sea salt, for topping (optional)

Instructions

1
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt. Add the warm water and 2 tbsp olive oil, then stir with a sturdy spatula or your hand until no dry flour remains and a shaggy, sticky dough forms — it will look rough and wet at this stage.
2
Cover the bowl and let the dough rest for 15 minutes. Then perform 4 sets of stretch-and-folds over the next hour: every 15 minutes, wet your hand, grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over the center. Rotate the bowl 90° and repeat 3 more times to complete one set. After the final set, the dough should feel noticeably smoother and hold its shape briefly when pulled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!