Gluten-Free Classic Panettone
Celebrate the holidays with a delightful twist on tradition by baking this **Gluten-Free Classic Panettone**! This recipe transforms the iconic Italian sweet bread into a gluten-free masterpiece, boasting a tender, airy crumb infused with the rich flavors of vanilla, fresh orange zest, and warm candied fruits. The combination of **gluten-free all-purpose flour** and **xanthan gum** ensures the perfect structure, while **raisins**, **candied orange peel**, and **candied lemon peel** add bursts of sweetness in every bite. With straightforward instructions and achievable rising times, this recipe balances classic baking techniques with modern dietary needs. Finish it with a dusting of powdered sugar for a touch of elegance and serve it as a festive dessert or a decadent breakfast treat. Perfect for gluten-free diets, this panettone will become a show-stopping centerpiece for your holiday table!
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Ingredients
- 400 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant yeast
- 100 grams Granulated sugar
- 1 teaspoon Salt
- 100 grams Unsalted butter, softened
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Fresh orange zest
- 200 milliliters Whole milk, warmed
- 100 grams Raisins
- 50 grams Candied orange peel
- 50 grams Candied lemon peel
- 2 tablespoons Powdered sugar (optional, for dusting)
Directions
Step 1
Start by combining the gluten-free all-purpose flour, xanthan gum, instant yeast, sugar, and salt in a large mixing bowl.
Step 2
In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Step 3
Slowly add the wet ingredients to the dry ingredients, mixing thoroughly until combined.
Step 4
Gradually add the warm milk, mixing until you achieve a smooth but sticky dough.
Step 5
Fold in the raisins, candied orange peel, and candied lemon peel with a spatula until they are evenly distributed through the dough.
Step 6
Transfer the dough to a large, well-greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, until it has doubled in size.
Step 7
Once risen, gently deflate the dough and transfer it to a prepared and greased panettone mold or a deep round baking tin.
Step 8
Cover the mold loosely with plastic wrap or a clean cloth and let it rise again for another 45 minutes to an hour in a warm place until the dough nearly reaches the top of the mold.
Step 9
Preheat your oven to 180°C (355°F). Once preheated, bake the panettone in the center of the oven for about 50 to 60 minutes, or until the top is a deep golden brown and a skewer inserted in the center comes out clean.
Step 10
Remove the panettone from the oven and cool it on a wire rack. If desired, dust with powdered sugar before slicing and serving.
Nutrition Facts
| Serving size | (1252.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3713.7 |
| Total Fat 113.6g | 0% |
| Saturated Fat 62.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 982.6mg | 0% |
| Sodium 2809.6mg | 0% |
| Total Carbohydrate 656.3g | 0% |
| Dietary Fiber 26.9g | 0% |
| Total Sugars 275.0g | |
| Protein 47.8g | 0% |
| Vitamin D 264.8IU | 0% |
| Calcium 576.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1544.6mg | 0% |
Source of Calories