Gluten Free Anadama Bread

Doris Kinney


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.

★★★★☆ 4 votes
1 loaf
30 Min
1 Hr


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2 1/4 tsp
1 c
warm water
1 Tbsp
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
1 Tbsp
dark molasses
3 Tbsp
canola oil
large eggs
1 tsp
apple cider vinegar

How to Make Gluten Free Anadama Bread


  • 1Preheat oven to 375. Grease 8x4 loaf pan.
  • 2Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
  • 3Mix eggs, vinegar, oil, molasses, and remaining water.
    Combine all dry ingredients except yeast.
  • 4Slowly 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.
  • 5Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
  • 6Bake 50-60 minutes. Cover with foil after 20 minutes.
  • 7Remove from oven and allow to cool 20 minutes before slicing.

Printable Recipe Card

About Gluten Free Anadama Bread

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

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