Noah's Bread

March 20, 2011


Noah’s bread is famous as a great GF CF bread replacement. Many folks use this recipe and LOVE IT!

Preheat the oven to 400 F.

Sift together:

1 1/2 cup tapioca starch
2 cup ground buckwheat, sesame seeds or other GFCF flour
1 cup corn starch (or Arrowroot )
3 tablespoons baking powder
1 1/2 tsp salt

In a separate bowl mix together:

3 eggs (or 2 eggs + 1 banana - mashed) (or 1/2 cup soft tofu)
1/3 cup vegetable oil
1 1/2 cup CF milk substitute or water (I prefer the water)
2 tblsp vinegar or lemon juice

Combine the two bowls. Do not over mix. This blend is better done by hand than in a mixer. The batter should be thick almost to the point of being like cookie or biscuit dough. It will not pour.

Stir in:

1 cup Perrier or other sparkling water

(more water- not sparkling water - may be need if the batter is too thick) Use for muffins, bread, pancakes or waffles. Be sure to spray whatever you are cooking in with a safe vegetable oil spray before cooking.

This recipe works best in small forms like muffins, loaves of less than one pound, or even mini loaf pans.

Prewarm the oven to 400 F. Depending on what kind of pan you use will vary the length of time you cook the bread. You know when it is done by the browness of the finished bread. Typically I use a loaf pan and cook it for 20-25 minutes.