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Gluten-Free Anadama Bread Recipe

Gluten-Free Anadama Bread Recipe photo by Taste of Home

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Anadama bread, a yeast bread made with wheat flour, cornmeal and molasses, has been a New England mainstay for generations. This version substitutes gluten-free flour, but keeps the loaf’s slightly sweet flavor and hearty texture.—Doris Kinney, Merrimack, New Hampshire

This recipe is:

Diabetic Friendly

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Gluten-Free Anadama Bread Recipe

Prep: 25 min. + rising Bake: 30 min. + cooling

Yield: 12 Servings

25 30 55

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 eggs
3 tablespoons canola oil
1 tablespoon molasses
1 teaspoon white vinegar
1-1/2 cups gluten-free all-purpose baking flour
3/4 cup cornmeal
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt

Directions

Grease an 8-in. x 4-in. loaf pan and sprinkle with gluten-free flour; set aside.
In a small bowl, dissolve yeast and sugar in warm water. In a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes.
Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool. Yield: 1 loaf (12 slices).

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 1 slice equals 136 calories, 5 g fat (1 g saturated fat), 35 mg cholesterol, 115 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Gluten-Free Anadama Bread in Country Woman April/May 2012

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Gluten-Free Anadama Bread

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(1-1) of 1 reviews

Reviewed on Mar. 20, 2012 by cookingirl78

My bread turned out quite a bit flatter than the photo. I looked at the ingredients of my GF flour, and the first three ingredients were starches (tapioca, potato and corn), the last two were flours. I'm going to make the recipe again with another brand of GF all purpose flour and it should turn out fine. I wouldn't make sandwiches with this loaf of bread, but it tastes very good. I make toast with it and dip it in olive oil. Yum! I am new to GF baking and look forward to trying this recipe again. It is so easy, I have nothing to lose! My dough was almost sticky so maybe it would have turned out perfect if I had added more flour.