Manna from Heaven

Conor's Bread Revisited!

This makes a really Light and Fluffy Well Risen GF/CF/SF and Yeast free bread!!!

Yes, finally after 5 months of experimentation, failure, doughy bread and chewy toast I have finally managed to create a respectable, nay comparable white bread.

What's the secret?

Well, firstly - check your loaf tin. For months I have been laboring under the misapprehension that my 1.5lb loaf tin was a 1lb loaf tin. It was only by accident that this weekend I picked up a real 1lb loaf tin.

Secondly, rising agents. Without yeast there are a few things that can make bread rise. Variously in different recipes I've seen baking powder, vitamin c tablets and sparkling water all used.

Ingredients - I've been a bit more anal than usual here and listed exactly what I used. this is because I cannot actually believe that the bread I've made is GF/CF/SF and yeast free too! I have made it twice, the second time tonight just to confirm the results. I will generalise the ingredients eventually. I would particularly like to change the rice milk for hemp milk and I'll probably try it with my own flour blend too, but for recreatable results, here's exactly what I used. Update 09/09/2009: Now verified with Rice:Potato:Tapioca mix in ratio 3:1:1. Update: 13/09/2009: For a nutty taste mix 100g of Gram flour with 350g of the white flours.

• 450g flour - Doves Gluten Free plain white flour blend (what I used originally) or your own GF/CF flour blend. I tried this with a mix or Rice:Tapioca:Potato in ratio 3:1:1 last night and the bread turned out just as nice. This has the added advantage of making the bread Soya free too!
  
• 1 Haliborange halibonbon tablet
• 1 tsp sea salt - rock sea salt
• 4 tsp xanthan gum - Life free from brand
• 2 tsp baking powder - Royal Baking powder
• 2 large organic free range eggs (M&S)
• Rice Milk (Rice Dream (+Calcium)) combine with eggs to make total liquid volume 200ml
• 200ml Sparkling water - Deep riverrock.

Preparation:

• Preheat fan over to 200 degrees Centigrade (I have a Neff fan oven)
• Dust a 1lb loaf tin with flour
• Get out a mixing bowl, measuring jug, wooden spoon, spatula, whisk

Method:

• Crush Halibonbon tablet in a pill crusher or with the back of a spoon until it it pure powder.
• Mix dry ingredients and whisk together
• Whisk eggs and add milk to total liquid content of 200ml
• Add egg/milk mix to dry ingredients and combine together
• Add sparkling water last and quickly mix to a lumpy batter
• Quickly press into loaf tin and smooth top with spatula
• Bake fo 45 minutes.

Enjoy!

Shep

Emb-Ark-ing on a journey with Noah's Bread

Editorial

Ok, so this is a recipe that's knocking about all over the place, but I only just tried it yesterday. The results were disappointing. The bread came out small and lumpy. The amazing thing is, Conor ate the whole damn thing.

I made another batch tonight and it came out better. You really need to mix in the sparkling water proprely, even though you're supposed to work quickly. Quite a quandry.

Anyway, here it is. It's all over the place in various forms and with slight variations. This one works for me.

Original Noah's Bread (all credit to http://gfcfrecipes.blogspot.com/2007/10/noahs-bread.html)

from Kwan
This is the original version of Noah's Bread, developed by Kwan for her son Noah when she couldn't find any bread he could eat.

Ingredients:

1/2 cup sorghum fl.
2/3 cup tapioca flour
1/3 cup potato 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

Instructions
Preheat oven to 400 degrees farenheit, 200 centigrade

Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise.

Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels.

The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled.

Bake for 20-25 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.

They freeze and thaw really well.

Regards,

Shep