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Tuesday, July 22, 2008

Noah's Bread

Original Noah's Bread

from Kwan
This is the original version of Noah's Bread, developed by Kwan for her son Noah when she couldn't find any bread he could eat.

1/2 cup brown rice fl. (I subbed sorghum)
2/3 cup tapioca flour
1/3 cup corn or potato starch
2 tsp xanthan gum I had no clue what this was, I found it in a health food store, it looks like flour
2 tsp baking powder
1/2 tsp salt
1 egg (or sub)
1/3 cup oil
1/2 cup CF milk (or water)
1/3 cup sparkling water

Preheat oven to 400 degrees

Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise.

Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels.

The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled.

Bake for 20-25 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.

They freeze and thaw really well.
Note: This is not for a full sized loaf

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