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.

The Recipe: Noah’s Rolls


  • 1/2 cup brown or white rice flour
  • 2/3 cup tapioca flour/starch
  • 1/3 cup potato or corn starch
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/3 cup oil
  • 1/2 cup unsweetened dairy free milk substitute
  • 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!