Noah’s Rolls

by angelaskitchen on August 8, 2006

This recipe is one of the first bread recipes that I tried back when we started the diet, and it is one I still use constantly.  It is my understanding that a mom made this recipe for her son, Noah.  I am not sure if this is true or the name of the person who invented this recipe, but it has been a life saver.

Our family uses the recipe for the easiest hamburger or hot dog buns or pigs in a blanket. It is tasty, can be made into different shapes, and travels well.  I have even mixed up the dry ingredients in a heavy-duty zip closer bag (write the baking temperature and time along with the wet ingredient amounts on the bag) and brought the mix on trips where I will have access to an oven.   They bake up so quickly that I can make them while I am making the rest of my dinner.  I have even made them quickly before school for the lunch boxes when I have realized I had no other GFCF bread made.  If you would rather purchase a mix, carries one called Noah’s bread and a copy of the recipe is in the newsletter archives (Thanksgiving newsletter) .

With tomatoes ripening up in the garden, I will be making these tasty rolls into BLT’s this week.   I like to slice the roll, brush the inside of the bun with olive oil and fry in a pan until toasted.  Fill with crispy bacon, crunchy lettuce and tomatoes still warm from the sun-filled garden and enjoy!  Ahhhh…one of my favorite summertime treats.

Noah’s Rolls – author unknown (if anyone knows, please let me know!)

1/2 cup brown or white rice flour

2/3 cup tapioca flour

1/3 cup potato or corn starch

2 tsp xanthan gum

2 tsp baking powder

1/2 tsp salt

1 egg

1/3 cup oil

1/2 cup CF milk

1/3 cup sparkling water

Preheat oven to 400 degrees.

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until just combined, but very smooth.  The texture of the batter should be rather thick.

Divide batter into six round mounds.  You can also form your own buns or rolls using a plastic spatula.  I also put the batter in a large ziplock bag, cut a corner opening and squeeze out the batter to form hot dog buns or bagels.  Make sure not to form the bread too high, because it will rise quite a bit on its own. You may smooth the batter with wet hands at this point.   (Angela’s note:  you will want to smooth the dough with wet hands so you can have a nice smooth bun.  The dough does not smooth out during the baking process.)

Bake for 20-25 minutes until the bread is a golden brown.

Angela’s note:  To do egg-free: Replace egg with 1 T ground flax (I used golden flax) and 3 T water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

2 Comments $manage-tooltip$

Tuesday, May 13, 2008 – 05:02 PM
I made these tonight and they came out lookiung more like a biscut than the ones you made in class last night.  I can’t remember if you used brown or white rice and potato startch or corn startch. Thanks,

Saturday, May 17, 2008 – 09:42 PM
I use either brown or white rice (or a mix of both).  To get the most golden brown color, I use rice milk for my dairy free “CF milk” and corn starch for the starch. Hope that helps!


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