gluten free anadama bread
(4 ratings)
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
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2 1/4 tspyeast
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1 cwarm water
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1 Tbspsugar
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1 1/2 cgluten free flour mix
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1/2 ccorn flour or corn meal
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1 1/2 tspxantham gum
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1/2 tspsalt
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1 Tbspdark molasses
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3 Tbspcanola oil
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2large eggs
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1 tspapple cider vinegar
How To Make gluten free anadama bread
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1Preheat oven to 375. Grease 8x4 loaf pan.
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2Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
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3Mix eggs, vinegar, oil, molasses, and remaining water. Combine all dry ingredients except yeast.
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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.
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5Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
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6Bake 50-60 minutes. Cover with foil after 20 minutes.
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7Remove from oven and allow to cool 20 minutes before slicing.
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