Gluten-Free Anadama Bread Recipe Gluten-Free Anadama Bread Recipe photo by
Taste of Home l
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Gluten-Free Anadama Bread Recipe * Prep: 25 min. + rising Bake: 30 min.
+ cooling * Yield: 12 Servings
30
55 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
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).
Editor's Note: 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.
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.
Originally published as Gluten-Free Anadama Bread in Country Woman April/May
2012
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