Gluten-Free Anadama Bread Recipe
Gluten-Free Anadama Bread Recipe photo by Taste of Home

Gluten-Free Anadama Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. Grease an 8-in. x 4-in. loaf pan and sprinkle with gluten-free flour; set aside.
  2. 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.)
  3. 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.
  4. 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.
Originally published as Gluten-Free Anadama Bread in Country Woman April/May 2012

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.

Reviews for Gluten-Free Anadama Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 13, 2014

"This is one of the Best gluten free breads I have made so far. It has Flavor where a lot of the gluten free breads are blah. Yo have to like corn bread and we do. It does stay together when sliced and made an excellent toast. For gluten free people it is a must try!"

MY REVIEW
Reviewed Nov. 28, 2013

"This is the BEST homemade gluten free bread recipe I have found in seven years of baking gluten free for my husband!! The bread is moist, but holds together nicely when sliced. The molasses flavor is subtle and delicious. The type of gluten free flour used would definitely change the final product. I make my own gluten free flour from a recipe I LOVE on www.glutenfreelyfrugal.com. I love to make homemade bread for special occasions, but making gluten free yeast bread has been a challenge. This bread recipe is a keeper and one I often recommend to others."

MY REVIEW
Reviewed Mar. 20, 2012

"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."

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