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Gluten-Free Anadama Bread

 Gluten-Free Anadama Bread
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
12 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

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

2 of 2

Gluten-Free Anadama Bread (continued)

Directions (continued)

  • 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).
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.