Name: Gluten-Free Anadama Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 tablespoon sugar; 1 cup warm water (110° to 115°); 2 large eggs, room temperature; 3 tablespoons canola oil; 1 tablespoon molasses; 1 teaspoon white vinegar; 1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum); 3/4 cup cornmeal; 1-1/2 teaspoons xanthan gum; 1/2 teaspoon salt

Anadama bread has been a New England mainstay for generations. This version substitutes gluten-free flour for regular all-purpose but keeps the loaf’s slightly sweet flavor and hearty texture. —Doris Kinney, Merrimack, New Hampshire

Ingredients

1 package (1/4 ounce) active dry yeast

1 tablespoon sugar

1 cup warm water (110° to 115°)

2 large eggs, room temperature

3 tablespoons canola oil

1 tablespoon molasses

1 teaspoon white vinegar

1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)

3/4 cup cornmeal

1-1/2 teaspoons xanthan gum

1/2 teaspoon salt

Instructions

1 Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside.

2 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.)

3 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.

4 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.