Gluten Free Panettone

Based on 1 ratings

“This is a delicious gluten-free panettone recipe. It is so good that you can cook it for all your loved ones without fear of it getting dry or gritty. Unlike other gluten-free preparations, this panettone has a fluffy texture like the original. I hope you enjoy it! Remember that for this recipe to be safe for people with coeliac disease, all the ingredients must be gluten-free.”

Difficulty

Medium 👍
60
min.
Preparation
60
min.
Baking
180
min.
Resting

Ingredients

Pieces:-16+
180 g Brown rice flour
200 g Corn starch
230 g Tapioca flour
2 tsp Xantham gum
4 tsp baking powder
eggs
150 g sugar
80 ml milk
120 g butter
8 tsp orange flower water
4 tsp vanilla essence
2 tsp lemon zest
400 ml warm water
6 tsp sugar
30 g active dry yeast
100 g raisins
100 g almonds
100 g nuts
100 g chocolate chips
100 g Candied fruits
Metric
Imperial

Utensils

  • Dish towel
  • Cooking mold
  • knife
  • Step 1/15

    Take the eggs and the butter out of the fridge so they get to room temperature. Leave the raisins to soak in port wine or tea.

    Take the eggs and the butter out of the fridge so they get to room temperature. Leave the raisins to soak in port wine or tea.

  • Step 2/15

    Now mix all the dry ingredients in bowl. The brown rice flour, cornstarch, tapioca flour, baking powder and the xantham gum. It’s important to mix them well.
    • 180 g Brown rice flour
    • 200 g Corn starch
    • 230 g Tapioca flour
    • 2 tsp Xantham gum
    • 4 tsp baking powder

    Now mix all the dry ingredients in bowl. The brown rice flour, cornstarch, tapioca flour, baking powder and the xantham gum. It’s important to mix them well.

  • Step 3/15

    Prepare the yeast in a separate bowl. Add the sugar, dry yeast and the warm water. Mix well and leave to rest covering with a dish towel.
    • 30 g active dry yeast
    • 400 ml warm water
    • 6 tsp sugar

    Prepare the yeast in a separate bowl. Add the sugar, dry yeast and the warm water. Mix well and leave to rest covering with a dish towel.

  • Step 4/15

    Meanwhile, put the wet ingredients in another bowl. Sugar, eggs, milk, room temperature butter, lemon zest, orange blossom water and vainilla essence.
    • eggs
    • 150 g sugar
    • 80 ml milk
    • 120 g almonds
    • 2 tsp lemon zest
    • 4 tsp vanilla essence
    • 8 tsp orange flower water

    Meanwhile, put the wet ingredients in another bowl. Sugar, eggs, milk, room temperature butter, lemon zest, orange blossom water and vainilla essence.

  • Step 5/15

    Without adding the yeast yet, add the dry ingredients to the wet ones.

    Without adding the yeast yet, add the dry ingredients to the wet ones.

  • Step 6/15

    Mix with the mixer for about 1 minutes until it gets this texture.

    Mix with the mixer for about 1 minutes until it gets this texture.

  • Step 7/15

    Once mixed, add the already activated yeast and mix again for about 3 minutes. It should look like this. Once this texture is achieved, let the dough rise for at least 15 minutes covered with a dish towel.
    • Dish towel

    Once mixed, add the already activated yeast and mix again for about 3 minutes. It should look like this. Once this texture is achieved, let the dough rise for at least 15 minutes covered with a dish towel.

  • Step 8/15

    While the dough is rising add all the fruits and nuts in a bowl and mix them with a tbs of gluten free flour blend. This isn’t mandatory.
    • 100 g raisins
    • 100 g almonds
    • 100 g nuts
    • 100 g chocolate chips
    • 100 g Candied fruits

    While the dough is rising add all the fruits and nuts in a bowl and mix them with a tbs of gluten free flour blend. This isn’t mandatory.

  • Step 9/15

    Check if the dough has increased in size and if so, proceed to add the fruits.

    Check if the dough has increased in size and if so, proceed to add the fruits.

  • Step 10/15

    Start mixing slowly making sure that the fruits are evenly distributed.

    Start mixing slowly making sure that the fruits are evenly distributed.

  • Step 11/15

    Now it’s time to fill the cooking molds with the mixture. This recipe is designed to make 2 molds of 1kg each or a mole of 1 kg and 4 molds of 250g. It is important to spread the mixture well, especially at the bottom to avoid air bubbles and the panettone collapsing during the baking process. Remember to fill the molds only halfway.
    • Cooking mold

    Now it’s time to fill the cooking molds with the mixture. This recipe is designed to make 2 molds of 1kg each or a mole of 1 kg and 4 molds of 250g. It is important to spread the mixture well, especially at the bottom to avoid air bubbles and the panettone collapsing during the baking process. Remember to fill the molds only halfway.

  • Step 12/15

    Once the molds are half filled, tap them gently and leave them to rise for at least 30-40 minutes covered with a dish towel until they double in size like in the picture. After doubling its size we put it in a 270 °C oven for 10 minutes and then we lower it to 180 °C and let it bake for 40 more minutes.

    Once the molds are half filled, tap them gently and leave them to rise for at least 30-40 minutes covered with a dish towel until they double in size like in the picture. After doubling its size we put it in a 270 °C oven for 10 minutes and then we lower it to 180 °C and let it bake for 40 more minutes.

  • Step 13/15

    After 40 minutes, take the panettones out of the oven. To check if they are ready, insert a small knife inside them and check that they come out clean without traces of dough.
    • knife

    After 40 minutes, take the panettones out of the oven. To check if they are ready, insert a small knife inside them and check that they come out clean without traces of dough.

  • Step 14/15

    Let it cool down for about 30 minutes before decorating it with the real icing. You can also use a chocolate coating as long as it is gluten-free.

    Let it cool down for about 30 minutes before decorating it with the real icing. You can also use a chocolate coating as long as it is gluten-free.

  • Step 15/15

    The result is a panettone with the same texture as the original, tasty and fluffy.

    The result is a panettone with the same texture as the original, tasty and fluffy.