My ciabatta baking mix, product image

My Ciabatta baking mix

The My Ciabatta baking mix is the first vegan and gluten-free baking mix for Ciabatta of organic quality. In just a few steps and with a little bit of olive oil, water and yeast, you can prepare a ciabatta with a wonderfully crispy crust and soft texture from this baking mix. The bread can be spiced up with olives or sun-dried tomatoes to bring a little holiday feeling to your plate.

This Ciabatta works well as a side dish for a barbecue, as a base for bruschetta or as a panini.

This baking mix contains 500 g and results in approx. 820 g of Ciabatta.

Corn starch*, tapioca starch*, wholemeal rice flour*, potato starch*, light rice flour*, wholemeal millet flour*, corn flour*, quinoa sourdough powder* (94 % quinoa ground products*, rice milling products*), salt, psyllium husks*, grape must concentrate*, linseed protein*. (May contain traces of mustard.)

*from controlled organic cultivation

contains the following allergenic ingredients: Corn

Nutritional values per 100 g (final product)
Energy990 kcal / 234 kcal
Fat3,5 g
of which Saturates0,6 g
Carbohydrates48 g
of which sugar1,0 g
Fibre2,0 g
Protein2,1 g
Salt1,3 g

The My Ciabatta baking mix is the first vegan and gluten-free baking mix for Ciabatta of organic quality. In just a few steps and with a little bit of olive oil, water and yeast, you can prepare a ciabatta with a wonderfully crispy crust and soft texture from this baking mix. The bread can be spiced up with olives or sun-dried tomatoes to bring a little holiday feeling to your plate.

Eggsnot containedCrustaceannot contained
Cellerynot containedMolluscnot contained
Glutennot containedCorncontained
Mustardnot containedFishnot contained
Milknot containedSesamenot contained
Peanutnot containedLupinenot contained
Nutsnot containedSoynot contained

Preparation

For Your Ciabatta you still need

  • 450 ml lukewarm water
  • 3 tbsp (30 ml) olive oil
  • 1 packet BIOVEGAN master baking yeast (7 g)
  • some gluten-free flour
  • hand mixer with dough hook

Preparation of 2 loaves

  1. Put your bread mix in a mixing bowl, mix it with the dry yeast and now add the water and 2 tablespoons of oil. Knead everything thoroughly, first slowly for 1 minute and then for 4 minutes on the highest speed with the hand mixer.
  2. Leave the dough, covered with a damp towel to rise in a warm place for 45 minutes.
  3. Preheat the oven to 200 °C circulating heat or 225 °C top / bottom heat and place an oven-proof dish filled with water in the oven.
  4. Now pour 1 tablespoon of olive oil over the dough, turn it out onto a work surface and shape it into two approx. 15 x 20 cm rectangles. Fold in one long side of the dough about 2/3 and fold the other side over it.
  5. Put the dough – smooth side up – on the baking tray lined with baking paper and let it rise again for about 15 minutes.
  6. Sprinkle your ciabatta with flour and bake for 30 minutes in the oven (circulating heat) or 40 minutes at top/bottom heat.
  7. Now enjoy your ciabatta after it has cooled a little on a rack.

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