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Gluten-Free Anadama Bread

Total Time

Prep: 25 min. + rising Bake: 30 min. + cooling

Makes

1 loaf (12 slices)

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
Gluten-Free Anadama Bread Recipe photo by Taste of Home

Ingredients

  • 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

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.
Gluten-Free Recipe
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts

1 slice: 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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