The ciabatta loaves I made from the mix yesterday were, erm. Fun? Tasty but the fridge overnight killed the yeast. Really confused by that recipe. So we have very crunchy flatbread, that warmed through with spread taste lush, but aren't bouncy, crusty bread like I wanted.
Had a quick look to find more recipes, and came across a gluten free ciabatta recipe that doesn't use yeast.
Had all the ingredients in the cupboard, so gave it a go.
I made it with egg, as no egg replacer (or rice milk) in. Made 2 loaves, they cost £1.50 in ingredients for both and took 45 minutes start to finish. A loaf made up is 24 propoints, so not too bad.
Going to try one once Sam gets in from London. Yum