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 soy, cellery, mustard, sesame, lupine and nuts.)
*from controlled organic cultivation
contains the following allergenic ingredients: Corn
| Nutritional values per 100 g (final product) | |
| Energy | 990 kcal / 234 kcal |
| Fat | 3,5 g |
| of which Saturates | 0,6 g |
| Carbohydrates | 48 g |
| of which sugar | 1,0 g |
| Fibre | 2,0 g |
| Protein | 2,1 g |
| Salt | 1,3 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.
| Eggs | not contained | Crustacean | not contained |
| Cellery | not contained | Mollusc | not contained |
| Gluten | not contained | Corn | contained |
| Mustard | not contained | Fish | not contained |
| Milk | not contained | Sesame | not contained |
| Peanut | not contained | Lupine | not contained |
| Nuts | not contained | Soy | not 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
- 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.
- Leave the dough, covered with a damp towel to rise in a warm place for 45 minutes.
- 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.
- 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.
- Put the dough – smooth side up – on the baking tray lined with baking paper and let it rise again for about 15 minutes.
- Sprinkle your ciabatta with flour and bake for 30 minutes in the oven (circulating heat) or 40 minutes at top/bottom heat.
- Now enjoy your ciabatta after it has cooled a little on a rack.
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