Gluten-Free Anadama Bread

• 1 package (1/4 ounce) active dry yeast
• 1 tablespoon sugar
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 large eggs
• 3 tablespoons canola oil
• 1 tablespoon molasses
• 1 teaspoon white vinegar
• 1-1/2 cups gluten-free all-purpose baking flour
• 3/4 cup cornmeal
• 1-1/2 teaspoons xanthan gum
• 1/2 teaspoon salt

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 375u0b0 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.

active dry yeast, sugar, warm water, eggs, canola oil, molasses, white vinegar, flour, cornmeal, xanthan gum, salt

Taken from www.tasteofhome.com/recipes/gluten-free-anadama-bread/ (may not work)