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Anadama Bread


1 package active dry yeast

1 tablespoon coconut sugar

1 cup warm water (110° to 115°)

2 large eggs

3 tablespoons oil (I used MCT)

3 tablespoons molasses

1 teaspoon vinegar

1-1/2 cups gluten-free all-purpose baking flour

3/4 cup cornmeal

1/2 teaspoon salt



Grease a bread loaf pan and sprinkle with gluten-free flour; set aside.


In a small bowl, dissolve yeast and sugar in warm water and let foam about 10 minutes.


Once the yeast mixture has foamed, add to the bowl of a stand mixer with a paddle attachment. Add in eggs, oil, molasses, vinegar and combine. Gradually beat in the flour, cornmeal, and salt. Beat on low speed for 1 minute then on medium for 2 minutes. (Dough will be much wetter than typical yeast bread dough)


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.


Bake at 375° for 20 minutes, then cover loosely with foil and 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.

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