This gluten free anadama bread recipe is a variation of the Anadama bread made years ago in Massachusetts. It was a corn meal and wheat-based bread lightly sweetened with molasses. Though it existed prior to the 1840s, a baker used to deliver the bread to households in in the late 1800s in Massachusetts. It was later baked by a restaurant owner until 1956, and then by a bakery on Cape Ann in Massachusetts until 1970. Other bakeries offered anadama bread for several years later, however, it eventually lost its popularity. This gluten free anadama bread is similar, but uses rice flour instead of wheat. If you are intolerant to rice flour, you may substitute it with sorghum flour. This bread makes a wonderful breakfast bread as it tastes a bit like an English muffin.
This bread is not as soft of as my other many of my other Gluten Free Bread Recipes and is not intended to be. It is intended to be firm, not soft like a sandwich bread. It is full of whole grains and can be very nutritious when using non-GMO corn ingredients. Bob’s Red Mill cornmeal and cornstarch, as well as other products, are non-GMO.
A gluten free anadama bread recipe made with whole grain flour and lightly sweetened with molasses syrup. It makes a wonderful breakfast bread!
Ingredients:
- 1 1/8 cups water, heated to 110°F
- 3 Tablespoons molasses
- 2 1/4 teaspoons instant dry yeast
- 4 large egg whites
- 1 1/4 cups potato starch
- 1 cup gluten-free non-GMO cornmeal*
- 3/4 cups brown rice flour (or sorghum flour)
- 1/2 cup non-GMO cornstarch (or tapioca flour/starch)
- 1 Tablespoons xanthan gum
- 3/4 teaspoon fine sea salt
- 1/4 cup cooking oil
- 1 teaspoon apple cider vinegar
Instructions:
- Cooking oil or gluten free spray oil, for pan
- Oil a 9×5-inch non-shiny loaf pan and set it aside.
- In a cup or bowl, mix the warm water and molasses, add the yeast, stir, and set it aside until foamy on the top, about 5 minutes or more.
- Beat the egg whites at high speed in the bowl of your mixer until bubbly, about 30 seconds in a KitchenAid mixer.
- Whisk together the remaining dry ingredients; and set aside.
- Add the oil, vinegar and yeast mixture to the egg whites and blend on low for about 15 seconds.
- Add the dry ingredients, mix on medium-low (#4 on KitchenAid) then increase the speed to high (#10 on KitchenAid) and beat for 5 minutes.
- Add the dough to the prepared pan. Using a rubber spatula, pat the dough with water and distribute and smooth the top. Drain off any excess water, if necessary.
- Allow the dough to rise at room temperature (80°F) until it is about 1/2 - 1-inch over the top of the pan, 40 - 45 minutes.
- After 30 minutes of rising, preheat your oven to 375°F. Bake the bread for about 45 minutes. Cover the top with foil if it browns too quickly.
- Remove the loaf from the oven and immediately remove it from the pan and set the loaf on a cooling rack to cool completely, about 2 hours.
- Slice with an electric slicer, electric knife or serrated knife.
Tips
*If using Bob Red Mill's medium coarse cornmeal, grind it in a coffee grinder for about 30 seconds. If you do not have a coffee grinder, use a food processor.
Just stumbled upon your blog a couple days back and been trying to read the bread posts. Just tried this bread today…it turned out perfect and I love it! Definitely a keeper. Am new to gluten free diet so will keep trying out your recipes. Thank you for sharing your recipes with us all. Keep up the good works.
Is there something I could substitute for cornmeal? ground flax or chia? I’m allergic to corn
Hi Tina,
This is primarily a cornmeal based bread. For gluten free bread recipes without cornmeal, check out my Gluten Free Bread Recipes category at http://glutenfreerecipebox.com/category/recipes/bread/.
I hope you find something you’ll enjoy.
Carla