Gluten-Free Anadama Bread
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
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1 package (1/4 ounce) active dry yeast
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1 tablespoon sugar
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1 cup warm water (110° to 115°)
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2 large eggs, room temperature
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3 tablespoons canola oil
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1 tablespoon molasses
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1 teaspoon white vinegar
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1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
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3/4 cup cornmeal
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1-1/2 teaspoons xanthan gum
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1/2 teaspoon salt
Directions
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1.
Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside.
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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.)
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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.
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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.
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