Gluten Free Panettone

GLUTEN FREE PANETTONE

For some it’s not Christmas without pandoro, for others without the classic panettone. This Christmas will be even more special with the gluten-free panettone recipe. It will be enough to be careful to use only certified gluten-free ingredients and to have the patience to see the dough grow, phase after phase.

A delicious fragrance will develop in the oven and you can’t wait to cover your gluten-free dark chocolate panettone to share it with friends and relatives.

GLUTEN FREE PANETTONE

INGREDIENTS for the gluten free panettone

BAKING POWDER INGREDIENTS

  • Gluten-free bread flour 70 g
  • Warm water 60 g
  • Gluten-free fresh beer yeast 15 g
  • Gluten-free rice malt 1 teaspoon

FOR THE FIRST MIXTURE

  • Gluten-free bread flour 280 g
  • Sugar 80 g
  • Egg yolks (medium egg) 2
  • Soft butter 70 g
  • Warm water 150 g

FOR THE SECOND DOUGH

  • Gluten-free bread flour 50 g
  • Soft butter 20 g
  • Yolks (medium) 2
  • Lemon peel 1
  • Orange peel 1
  • Gluten-free candied fruit 150 g

TO BRUSH AND COVER

  • Butter 30 g
  • Liquid fresh cream 200 g
  • Dark chocolate 300 g
  • Dark chocolate in flakes 80 g

PREPARATION

TO PREPARE THE YEAST

gluten free panettone picture preparation 1

To prepare the gluten-free panettone, start with the yeast: crumble the fresh yeast in a bowl, add the rice malt 1 and half a dose of lukewarm water 2. Then stir with a spoon 3

gluten free panettone picture preparation 2

and as soon as the yeast has dissolved, add the flour and the remaining lukewarm water 4. Mix 5 until completely absorbed to obtain a smooth, lump-free batter. Cover with film 6 and leave to rise for one hour at a temperature of about 26°.

FOR THE FIRST MIXTURE

GLUTEN FREE PANETTONE preparation 3
picture preparation

The yeast will have doubled its volume 1, you can pour it into a large bowl and deflate it with electric whips equipped with a hook. Add sugar 2 and stir in a few minutes 3.

picture preparation 4

Then add the yolks 4 and keep stirring with the whips at medium speed. As soon as the yolks are mixed, add flour and warm water 5, 6 a little at a time. Work everything at least 15 minutes.

picture preparation 5

Then add the soft butter in pieces 7, one piece at a time waiting for it to be absorbed before adding the next one. Once all the butter has been added, work at maximum speed for about 10 minutes 8. Cover the bowl 9 with film and leave to rise in the oven off with the light on for at least 3 hours: it should double in volume.

FOR THE SECOND MIXTURE

picture preparation 7

Resume the dough 1 and work with the whips at low speed to deflate it 2. Then add 40 g of sugar and the yolks 3.

picture preparation 8

continue kneading 4. Add also 50 g of flour 5 and always work with electric whips until completely absorbed. Finally add 20 g of butter in pieces, always a little at a time 6.

picture preparation 10

Once absorbed, flavour with lemon and orange zest 7 and, after 5 minutes, add candied fruit 8, continuing to knead for at least 10 minutes. Distribute the dough evenly in the 750 g panettone mould, cover with film 9 and leave to rise in the oven off with the light on for at least 2 hours: the dough must reach the edge of the mould.

TO BAKE AND GARNISH

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After 2 hours, take the mould that will have reached the edge of the mould, remove the film and brush with lukewarm melted butter 1. Cook in a preheated ventilated oven at 180°: for the first 15 minutes place it on the lower shelf of the oven. Then quickly open the oven and cover with aluminium foil; continue cooking for another 35 minutes. Check from time to time (without opening the oven) and before taking it out of the oven, test the stick to make sure it is cooked. Turn off the oven and wait 10 minutes before baking. Then take it out of the oven and let it cool on a grill. In the meantime, prepare the cover: pour the cream into a saucepan and bring it to the boil. Chop the dark chocolate 2, put it in a bowl and pour the hot cream 3.

picture preparation 12

Stir quickly until chocolate 4 has melted completely. Pour the mixture onto the surface of the panettone by gently dosting it with the spatula 5 and pouring it over the edges. Sprinkle with dark chocolate chips 6 and serve your gluten-free panettone.

HOW TO STORAGE

The gluten free panettone can be stored for 3-4 days wrapped well in food film. It can be frozen once cooked.

TIP

Instead of mixed candied fruit you could use only candied orange or create a mix with gluten-free chocolate chips on the inside as well.

Check other delicious panettone recipes