Noahs bread?

[Guest guest]

Okay you all have peaked my intrest.. what is Noahs bread? and how

would you convert that to Lemon poppyseed muffins or bread. This all

sounds good. Please share with us.

 

Thanks

Amy

[Guest guest]

Amy

 

Noah's Bread is a recipe for gluten free casein free yeast free bread invented

by a mother for her son Noah who is autistic and had a candidis overgrowth. Her

trick is to add sparkling water to add lift to the batter.

 

About 2 years ago I modified Kwan's original recipe and posted on Themestream

when I was writing for them. From that start, I made all sorts of modifications

and basically use the Noah's as basis for most of my muffins and even some of

the cakes.

 

Here's the basic Noah's. It is very adaptable BUT it has an unfortunate

tendancy to react poorly to weather changes and altitude. It works best in

small pans or tins (ie like mini loaf pans or muffin tins) and often people

report that if they use an regular size loaf pan it ends up doughy in the

middle.

 

I'll send the adaptation for lemon poppy seed separately.

 

Prewarm the oven to 400 F.

 

1 1/2 c tapioca starch

2 c Ground buckwheat, sesame seeds or other GFCF flour

1 c corn starch

3 + 2 tsp tblsp baking powder

1 1/2 tsp salt

3 eggs (or 2 eggs + 1 banana - mashed) (or 1/2 cup soft tofu)

1/3 cup vegetable oil

1 1/2 c dairy sub or water (I prefer the water)

2 tblsp vinegar (use millet, rice wine, red wine or nipa sap or try lemon juice)

1 cup Perrier or other sparkling water (Perrier seems to work best but tonic

water is okay)

 

(more 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.

 

 

 

 

 

[Guest guest]

Oops. I forgot to put how long to bake it. It usually takes 50 - 60 minutes but

depending on weather and altitude can be done in as little as 40. After the

first 1/2 hour cover the loaves with foil and start checking them with

toothpicks at 40 - 45 minutes.

 

Do not leave to cool in the tins as they will go tough and can collapse is left

on their top or bottom.

 

BL