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
Reviews
Each time I read a recipe wow, I think this sounds great! I always read the reviews first to see if I am wasting my time, and then move on to the next dish. Most of the time, I am pleased with the outcome! I think it would be helpful if somewhere in the recipe it could state for high altitudes, please add the following! Or I developed this recipe at sea level! So that I can adjust the recipe and have a beautiful, tasty dish to set on the table for my family. Especially baked goods – bread -rolls- cake, etc. Thank you. Linda
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!
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 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.