Are you dreaming of a light, fluffy Panettone this holiday season, but worried about gluten? Fear not! This gluten-free Panettone recipe delivers all the traditional flavors and textures you crave, without compromising on taste or that signature airy crumb. This easy recipe is perfect for homemade cooking, making it a delightful addition to your holiday baking repertoire or a special treat any time of year. It's a delicious dish that’s surprisingly simple to make, even for those new to gluten-free baking. Let's get started on this amazing journey to creating a gluten-free masterpiece!
Ingredients:
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For the sponge:
- 50g gluten-free strong bread flour blend (ensure it contains xanthan gum)
- 50g lukewarm milk
- 7g fresh yeast (or 2.5g dried active yeast)
- 1 tsp caster sugar
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For the dough:
- 200g gluten-free strong bread flour blend (ensure it contains xanthan gum)
- 50g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Zest of 1 orange
- 50g unsalted butter, softened
- 2 large eggs
- 100ml lukewarm milk
- 50g raisins (or mixed candied peel)
- 50g currants (optional)
- Pinch of salt
Instructions:
Making the Sponge:
- In a large bowl, combine the gluten-free flour, lukewarm milk, yeast, and sugar for the sponge. Mix well and cover with cling film. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is a crucial step for achieving a light and airy texture.
Making the Dough:
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Once the sponge has risen, add the remaining ingredients (except the raisins/currants) to the bowl. Mix with a wooden spoon or your hands until a soft, sticky dough forms. Don't worry if it's a little sticky; that's normal for gluten-free baking.
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Gently fold in the raisins and currants (if using).
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Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover with cling film and let it rise in a warm place for at least 3-4 hours, or until doubled in size. This slow rise is key to the Panettone's characteristic lightness.
Shaping and Baking:
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Gently punch down the dough to release the air.
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Grease and flour (gluten-free flour) a 1kg Panettone tin. Alternatively, use a tall, narrow loaf tin.
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Carefully place the dough into the prepared tin. Cover with cling film and let it rise again for another 1-2 hours, or until it reaches the top of the tin.
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Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4).
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Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover it loosely with foil.
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Once baked, carefully remove the Panettone from the tin and let it cool completely on a wire rack.
Tips for Success:
- Flour Blend: Use a high-quality gluten-free bread flour blend specifically designed for yeast breads. Xanthan gum is essential for structure.
- Yeast: Fresh yeast will give the best results, but active dry yeast works too. Ensure your yeast is still active.
- Rising Time: Rising times may vary depending on the temperature of your environment. Be patient and allow the dough to rise fully.
- Don't Overmix: Overmixing can lead to a tough Panettone. Gently fold the ingredients together.
Variations:
- Add different dried fruits like cranberries, cherries, or chopped apricots.
- Incorporate chocolate chips or nuts for extra flavour and texture.
- Use different citrus zests, such as lemon or lime.
Nutritional Information (per serving - approximate, will vary based on ingredients):
This will depend on the specific ingredients used, but a typical serving will contain approximately: Calories: 300-350, Fat: 10-15g, Carbohydrates: 50-60g, Protein: 5-7g. Note that this is an estimate and may vary depending on ingredients.
This gluten-free Panettone recipe is a fantastic addition to your easy recipes collection and makes a beautiful, healthy meal alternative, perfect for sharing during the festive season. Enjoy this quick dinner idea that’s sure to become a family favorite! Happy baking!