Gluten-free panettone (Italy)
Panettone appreciated for its airy texture and its sweet flavors of candied fruits and citrus zest. It is enjoyed in many other countries for Christmas. This gluten-free version allows you to find all the softness and deliciousness of traditional panettone, ideal for those who follow a gluten-free diet but who do not want to give up festive pleasures. Perfect for breakfast or a snack, this gluten-free panettone will delight the whole family.
Ingredients
- 300 g of gluten-free bread flour (I used gluten-free bread flour from Auchan)
- 25 g cornstarch
- 25 g of arrowroot
- 100 g of sugar
- 1 sachet of gluten-free baker's yeast
- 3 eggs
- 100 ml of lukewarm milk (or vegetable milk)
- 100 g softened butter (or margarine)
- Zest of an orange and a lemon
- 100g raisins
- 50 g candied orange peel, cut into small pieces (I replaced them with dried mangoes)
- 1 Tbsp of rum (optional, to macerate the raisins)
- 1/2 tsp salt
Preparation
Prepare the raisins: For a more intense flavor, macerate the raisins in the rum for about 30 minutes. Drain them and reserve.
- Activate the yeast: In a bowl, mix the lukewarm milk with 1 tablespoon of sugar and the baker's yeast. Let sit for 10 to 15 minutes, until the mixture foams and activates the yeast.
Mix the dry ingredients: In a large salad bowl, mix the gluten-free flour, cornstarch, larron roots, remaining sugar, and salt.
- 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, this is normal) until it is smooth and elastic. You can use a mixer with a dough hook to make this step easier.
- Resting the dough: Place the dough in a panettone mold or in a tall springform pan lined with parchment paper. Cover with a clean cloth and leave to rise in a warm place for 1 to 2 hours, until the dough doubles in size.
- Cooking the panettone: Preheat the oven to 180°C. When the dough has risen, bake the panettone for 35 to 40 minutes. Check the cooking by inserting a toothpick: it should come out clean. If the top browns too quickly, cover it with aluminum foil while baking.
- Let cool and serve: Let the panettone cool completely before unmolding and cutting. This gluten-free panettone is perfect to enjoy with tea or coffee during the holidays.