Panettone is a quintessential Christmas treat, originating in Italy and prized for its airy texture and delicate flavors of candied fruit and citrus zest. It is enjoyed in many other countries at Christmas. This gluten-free version offers all the same soft, delicious taste of traditional panettone, ideal for those following a gluten-free diet who don't want to miss out on festive delights. Perfect for breakfast or an afternoon snack, this gluten-free panettone will please the whole family .

Gluten-free panettone (Italy)

Italy

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Preparation time: 15 minutes Cooking time 40 minutes Rest time: 2 hours Total time 2 hours 55 minutes

Difficulty: Beginner Servings: 6 Special regime:

Suitable for gluten-free use

Recipe themes: Christmas ​

Ingredients

Portions

• 300g of gluten-free bread flour (I used the gluten-free bread flour from Auchan)

• 25g of cornstarch

• 25g of arrowroot

• 100 g of sugar

• 1 sachet of gluten-free baker's yeast

• 3 eggs

• 100 ml of lukewarm milk (or plant-based milk)

• 100g softened butter (or margarine)

• Zest of one orange and one lemon

• 100g of raisins

• 50g of candied orange peel, cut into small pieces (I replaced them with dried mangoes)

• 1 tbsp of rum (optional, for soaking the raisins)

• ^1/2 _tsp of salt​

Preparation

1. Prepare the raisins: For a more intense flavor, soak the raisins in rum for about 30 minutes. Drain them and set aside.

2. Activate the yeast: In a bowl, mix the lukewarm milk with 1 tablespoon of sugar and the baker's yeast. Let it rest for 10 to 15 minutes, until the mixture foams and activates the yeast.

3. Mix the dry ingredients: In a large bowl, mix the gluten-free flour, cornstarch, Larron Roots, the remaining sugar, and the salt.

4. To prepare the dough: Add the activated yeast, eggs, and softened butter to the dry ingredients. Also add the orange and lemon zest, as well as the raisins and candied orange peel. Knead the dough (it will be a little sticky, that's normal) until it is smooth and elastic. You can use a stand mixer with a dough hook to make this step easier.
5. Resting the dough: Place the dough in a panettone tin or a high springform tin lined with parchment paper. Cover with a clean tea towel and let rise in a warm place for 1 to 2 hours, until the dough has doubled in volume.
6. Baking the panettone: Preheat the oven to 180°C (350°F). Once the dough has risen, bake the panettone for 35 to 40 minutes. Check for doneness by inserting a toothpick; it should come out clean. If the top is browning too quickly, cover it with aluminum foil during baking.
7. Let cool and serve: Allow the panettone to cool completely before unmolding and slicing. This gluten-free panettone is perfect to enjoy with tea or coffee during the holidays.

Keywords: Gluten-free panettone, gluten-free Italian recipe

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