Re: Need Noah's bread recipe, PLEASE?

[Guest guest]

Here are two recipes. the first says that it seems to be a lot like Noah's

Bread. the second is Noah's bread. Following are some egg replacements from

my files.

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This recipe was posted to the celiac list by Jane Conrad. She uses them for

hamburger or hot dog buns, but I

use them for quick rolls. They seem a lot like Noah's bread, but have been

a lot less temperamental, at least

for me :-)

3/4 cup rice flour

1/4 cup potato starch

1/2 cup tapioca starch

2 tsp baking powder

1/2 tsp guar gum

1/2 tsp salt

1 tbsp sugar

Mix above ingredients together, and add:

2 eggs

1/3 cup oil

1/2 cup Almond Breeze

Bake inside of muffin rings or hamburger roll forms Sprinkle with seeds if

you like and bake at 375 for 13-15

minutes, until golden brown on top. Makes about 5 buns. Don't undercook or

they will fall when cooling. Let

cool completely on racks.

Cheryl

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From: " kwandy " niliea@p...

Here is The Noah bread recipe:

preheat oven to 400 degrees

1/2 cup brown rice fl.

2/3 cup tapioca fl/ or sweet rice flour

1/3 cup corn or potato starch

2 tsp xanthan gum

2 tsp baking powder

1/2 tsp salt

1 egg

1/3 cup oil ( I use safflower)

1/2 cup CF milk

1/3 cup sparkling water ( I use Crystal Geyser)

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

ntry 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 somewh

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 onced cooled. They freeze

d thaw really well.

+++++++++++++

egg subsitutes

Mix 1 envelope of unflavored gelatin with 1 cup boiling water. Substitute 3

T. of this liquid gelatin for each egg in your recipe. (This mixture will

not gel up too quickly as will a

mixture using a whole envelope with 2 T. of water). Refrigerate the

remainder for up to a week, and microwave to liquefy for re-use in other

recipes.

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We use egg substitute: 1 1/2 TBSP oil + 1 1/2 TBSP water + 1 tsp baking

powder = 1 egg.

3 tbs tapioca starch flour mixed with 3 tbs water = 1 large egg

1 heaped TBS allowed GF baking powder + 1 TBS allowed oil = 1 egg

1 heaped TBS allowed GF baking powder + 1 TBS cider vinegar + 1 TBS water =

1 egg

1 TBS ground flaxseed + 3 TBS water = 1 egg

1/4 cup ground soft tufu = 1 egg

1/2 tsp allowed GF baking powder + 1/2 tsp non corn derived xanthan gum + 3

tbs water = 1 egg

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1. Commercial egg replacer (be careful for gluten in some).

2. Tofu - 1/4 cp per egg - use as a binder.

3. Gelatin/Agar-Aga - I personally use Agar-Agar as I do not use animal

by-products (you can find this at your local HFS). 1 tsp. in 3 Tbs. boiling

water per egg replacing. Stir

until dissolved. Place in freezer. Take out when thickened and beat until

frothy - use as a binder.

4. 1 tsp. baking powerd per egg replaced - use as leavening.

5. 1 tsp. vinegar per egg replaced in a cake recipe - use as leavening (do

not use if Yeast sensitive).

6. Cornstarch, Arrowroot, Tapioca, Potato flour, Slippery Elm, Soy flour -

thickeners.

7. 1/3 cp soy flour and 2/3 cp water. Blend and heat in double boiler for

1 hour. whip in 1 Tbs. oil and 1/4 tsp. salt. Store in refrigerator - use

as a binder for cookies.

8. Boil 1 Tbs. Flaxseed in 1 cp water for 15 minutes. Add to muffins, etc.

as a binder.

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