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    Giselle's Bread

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    Giselle Bread - An Eggless Noah's Bread Variationby BL Olsoncopyrighted June 2000

    List of Ingredients

    1 1/2 cups tapioca starch
    2 cups sweet rice flour, chana flour (chickpea flour) or other GF flour mix of choice
    1 cup corn starch
    3 tblsp gfcf baking powder
    1 1/2 tsp sea salt
    1-2 tblsp GF vinegar or lemon juice
    Agar Agar solution (see instructions below)
    1 cup warm water
    1 cup vegetable oil
    1 cup Perrier or other sparkling water


    1. Preheat the oven to 400 degrees F. Be sure to set your rack so that the pans are not on the level closest to the element.

    2. Break off a two - 3 in piece of agar agar and place it in 1/2 cup warm water. When the agar starts to soften, break it up with your fingers and then allow it to soak in the water for 10 - 15 minutes.

    3. Stir. The dried product will have softened and rehydrated, but will not have dissolved entirely.

    4. Mix the dry ingredients together, being sure to sift the flour. GF flours have a tendency to absorb moisture and to compact. Sifting allows them to be lightened and to have air injected between the particles.

    5. Blend the liquid ingredients together, except for the sparkling water. Now pour in the agar solution and blend slightly with a spoon or whisk. The eggs do not have to be whipped, only lightly beaten.

    6. Mix the liquid ingredients with the dry. Until you add the Perrier, the mix will seem quiet thick and clumpy, like a cookie batter. Once this is blended, add in the Perrier. This will cause the mix to bubble and hiss. And as Martha says, that�s a good thing. It indicates that your baking soda is active. Remember elementary school
    experiments in science. Yep, baking soda and vinegar make a lovely volcano.

    7. Once you have stirred these ingredients all together, your batter should resemble a thick cake batter. Pour this into a prepared loaf pan and bake in the oven for 40 - 50 minutes for the loaf pan and 20 - 25 minutes for the muffins. When the loaf is cooked, a tap on the top of the loaf will produce a hollow sound. A toothpick inserted into
    the muffins will come out clean.

    8. Remove the loaf and allow it to cool for at least a half hour before slicing it. If you are not going to use the loaf in the next couple of days, slice it and freeze it in portion according to your needs. Keep it in the refrigerator will cause it to go stale more quickly.

    � by Brenda-Lee Olson June 2000




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