Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Noah’s Rolls

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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, http://missroben.com carries one called Noah’s bread and a copy of the recipe is in the newsletter archives (Thanksgiving newsletter) http://missroben.com/id1195.html .

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!)
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Ingredients
  

  • 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

Instructions
 

  • 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,
Theresa

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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Comments

  1. Yours look great! Mine keep turning out looking like biscuits. You have a glossy look like a really good fluffy bun. I used brown rice flour and followed the directions, wonder what could be the difference? BTW,it was great meeting you in the store and getting your card. I have found a lot of really good things on your blog! Thanks again.

    • I think blending the sparkling water in a bit more, then really smoothing the dough with wet hands is the way to go for these. I will try to get some pics on this post this week of the dough and how I smooth it. Hopefully that will help. :o) I have a sick 6 year old at home today, so look for it in a couple of days.

  2. Ive made these a few times now. Love the recipe! Last week we had a turkey dinner and i made the recipe but added about a cup Of shreddef cheese(were not cf), garlic powder and a touch of cayanne Tasted just like red lobster bisquits!

    • Bake in the preheated 400 degree F oven. Let me know if you have any more questions! :) One more note, I normally double this for my family when I make them. Extras freeze well. If you make smaller toddler-sized buns (using 1/4 cup of dough per bun, for example) you will need to reduce baking time a bit.

  4. OMGosh!!! I just found this recipe yesterday because I was looking for GF camping recipes. I am the only one in my family that is Gluten intolerant and that makes my "cooking" life miserable. I absolutely love these! This is the easiest recipe and the rolls taste unbelievably light and fluffy! I have been having such a hard time with trying to find something that I can whip up in a jiffy and this is it. Thank you so much for posting this!

  5. FYI for all Kwan was the person who came up with the recipe for our son Noah. I am happy by reading this and other sites all the good it has done. A

Trackbacks

  1. [...] Our family likes Gluten & Dairy Free Sausage and Peppers served on it’s own with a salad, or over baked sweet potatoes, rice, quinoa, polenta or gluten free noodles.  Sausage and Peppers also makes a great dinner sandwich when served on grilled or toasted gluten and dairy free buns (such as Noah’s Rolls). [...]