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gluten free anadama bread

(4 ratings)
Recipe by
Doris Kinney
Merrimack, NH

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 ratings)
yield 1 loaf
prep time 30 Min
cook time 1 Hr

Ingredients For gluten free anadama bread

  • 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
  • 2
    large eggs
  • 1 tsp
    apple cider vinegar

How To Make gluten free anadama bread

  • 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.

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