Best Gluten Free Anadama Bread Recipes

GLUTEN-FREE ANADAMA BREAD

Gluten-Free Anadama Bread image

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

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

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

Steps:

Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside., 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.), 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 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 : Calories 136 calories, Fat 5g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

GLUTEN FREE ANADAMA BREAD

Gluten Free Anadama Bread image

I was introduced to Anadama Bread back when I was living in Vermont many years ago. I made it often but once I became gluten intolerant I had to stop eating it. Now I can eat it again with an updated version that is gluten free.

Provided by Doris Kinney

Categories Breads

Time 1h30m

Number Of Ingredients 11

Ingredients

2 1/4 tsp yeast
1 c warm water
1 Tbsp sugar
1 1/2 c gluten free flour mix
1/2 c corn flour or corn meal
1 1/2 tsp xantham gum
1/2 tsp salt
1 Tbsp dark molasses
3 Tbsp canola oil
2 large eggs
1 tsp apple cider vinegar

Steps:

1. Preheat oven to 375. Grease 8x4 loaf pan.
2. Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
3. Mix eggs, vinegar, oil, molasses, and remaining water. Combine all dry ingredients except yeast.
4. Slowly add wet ingredients to dry including yeast mixture. Using either stand mixer or hand mixer on low to incorporate all. It should look like a thick cake batter. If it glops when you lift the beaters add a little water until you get desired consistency. Turn mixer to high and beat 4 minutes.
5. Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
6. Bake 50-60 minutes. Cover with foil after 20 minutes.
7. Remove from oven and allow to cool 20 minutes before slicing.