Noah's Bread
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.
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 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1/2 cup brown rice fl. (i subbed sorghum)
- 2/3 cup tapioca flour
- 1/3 cup corn or potato starch
- 2 teaspoons xanthan gum i had no clue what this was i found it in a health food store, it looks like flour
- 1 egg (or sub)
- 1/2 cup cf milk (or water)
- 1/3 cup sparkling water
- Carbohydrate 11.9279269266667 g
- Cholesterol 15.51 mg
- Fat 4.91224318 g
- Fiber 0.146663930389047 g
- Protein 0.49936646 g
- Saturated Fat 0.449937553958333 g
- Serving Size 1 1 Serving (28g)
- Sodium 66.639036 mg
- Sugar 11.7812629962776 g
- Trans Fat 0.117436044125 g
- Calories 93 calories
Step-by-step
- 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. This is not a full loaf!
The Mechanics of Gluten-Free Structure
Xanthan gum acts as the essential binder in gluten-free baking. Without wheat gluten, starches and alternative flours lack elasticity. This microbial polysaccharide traps air bubbles and mimics the stretchy network normally provided by gluten proteins. Whisking the gum thoroughly with the dry ingredients prevents clumping and ensures an even crumb. Adding sparkling water at the very end introduces carbon dioxide bubbles. These bubbles expand rapidly under heat before the starches fully gelatinize. Working quickly after adding the carbonated water preserves the trapped gas.
Forming and Baking the Dough
Shaping sticky gluten-free dough requires specific techniques. Piping the thick batter through a large zip-top bag helps maintain consistent portions without excessive handling. Baking requires a hot oven set to 400 degrees Fahrenheit. Watch for a golden-brown crust to signal doneness instead of relying on a thermometer. The baking time ranges from 20 to 25 minutes. Freshly baked rolls emerge with a firm exterior crust that softens significantly during cooling. Cool completely on a wire rack before storage. These baked goods freeze reliably for later use.
