Gluten-Free Anadama Bread Recipe
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
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 1 cup warm water (110° to 115°)
- 2 large 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
- 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. Yield: 1 loaf (12 slices).
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.
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