BBA ciabatta, only with Red Mill 1:1?

I've been making ciabatta from the Bread Baker's Apprentice successfully for several years. Some friends who are fans of my ciabatta have asked if I could make some with gluten free flour. My first experiments aren't especially encouraging.

For one, the poolish is different. It takes longer to show action and does not show quite so much bubbling. I made some loaves without any gum and while the flavor is close, the loaves just look ugly.

What I'd really like to know is whether a reasonable ciabatta can be made with Red Mill 1:1. I've got this flour for making soda bread for my wife. But can it do ciabatta?