Gluten-Free Anadama Bread

Name: Gluten-Free Anadama Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 loaf (12 pieces).
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 tablespoon sugar; 1 cup warm water (110° to 115°); 2 large eggs, room temperature; 3 tablespoons canola oil; 1 tablespoon molasses; 1 teaspoon white vinegar; 1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum); 3/4 cup cornmeal; 1-1/2 teaspoons xanthan gum; 1/2 teaspoon salt

TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling YIELD: 1 loaf (12 pieces).

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

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 large eggs, room temperature
3 tablespoons canola oil
1 tablespoon molasses
1 teaspoon white vinegar
1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
3/4 cup cornmeal
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt

Directions

1. Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside.
2. In a small bowl, dissolve yeast and sugar in warm water. In bowl of 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.

Nutrition Facts

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