On these few days before Christmas, what could I possibly share that would make you happy? Hummm a special Christmas recipe of course! You’ve been dreaming about it… Here’s a recipe for gluten free panettone!
So yes, I have tasted gluten free ones already prepared but I was never really satisfied! Anyway you know it, you are never better satisfied than by yourself! The only thing is that sometimes It can be a bit complicated.
Indeed the recipe of the gluten free panettone is not one of the simplest, you need a special dish, a flour to make a brioche and the whole without gluten of course ! So I thought I would share with you my gluten free panettone recipe, keeping the flavors of Italy but without complicating life!
So here we go. For this panettone recipe, you’re going to need:
- 160 g white rice flour
- 60 g potato starch
- 30 g cornstarch
- 1 teaspoon of baking powder
- 7 to 8 g of baker’s yeast
- 80 g powdered sugar
- 70 ml warm milk
- 2 eggs and 1 egg white
- 100 g melted butter
- 2 teaspoon of xanthan or guar
- 60 to 80 g of raisins
- 30 to 40 g of walnuts to give crispness
- 1 teaspoon of vinegar
STEP 1: First, cut the nuts into small pieces and set them aside
STEP 2: Put boiling water on the raisins and set aside.
STEP 3: Warm the milk and melt the butter.
STEP 4: Start preheating the oven to 40 degrees.
STEP 5: Once the milk is warm, add the baking yeast and 2 teaspoons of sugar to activate the yeast. Stir and set aside for 5 to 10 minutes.
STEP 6: In a salad bowl, put the rice flour, starch, powdered sugar, salt, baking powder and xanthan. Add the eggs, (yellow and white), melted butter, a teaspoon of vinegar and baking powder.
STEP 7: once everything is in the bowl, mix and knead for about 5 to 10min.
STEP 8: Film the bowl, then put it in the oven preheated to 40 degrees so that the dough can rise. After 15 to 20 minutes the dough should have risen a little. Continue to knead it vigorously for 5 minutes.
STEP 9: Add the nuts and raisins, well wrung out. Continue to knead to mix the ingredients.
STEP 10: Once you have found a mold 15 cm in diameter and about 8 cm high, collect the dough to shape it. Place the dough in your mold, and give your dough a rounded shape.
ETAPE 11: Place a plastic bag over the top of the pan and place it in the oven, turned off but preheated to 40 degrees so that the dough can rise.
ETAPE 12: After 45 min to 1 hour take out the panettone and remove the plastic carefully. Turn on the oven at 150 degrees and bake the gluten free panettone for about 50 minutes.
ETAPE 13: To cool down your panettone down and to keep its shape, it is recommended to use 2 skewers, turn it over and hang it up to keep its shape. (With the help of a salad bowl for example). You can also let it cool on your worktop for 1 or 2 hours, it will sag just a little but still keep its good taste of Italy!
Have a lovely day
for more recipes, it’s right here
Chloé
