Gluten Free Anadama Bread

Doris Kinney

By
@luvinit

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.


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Rating:

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Serves:

1 loaf

Prep:

30 Min

Cook:

1 Hr

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Breads, Other Breads
Other Tags: Quick & Easy, Healthy
Hashtags: #Gluten, #Free