Gluten-Free Panettone

Christmas is coming. There is a time to reflect at the year gone by and look ahead for the upcoming holidays that’s best spent with your nearest and dearest. On this wonderful occasion we would recommend our Italian-style Gluten-Free Panettone, the delightful bread that is fast becoming more and more popular among other cuisines too. The romantic legend of “pane di tono”, or luxury bread in Milanese dialect, arises from the 15th century and talks about the nobleman Ughetto who fell in love with the daughter of a poor baker. Ughetto’s family forbid him from marrying such a lowly girl. In spite of this, he took a job at the bakery, sold one of his falcons to buy some butter and sugar which he put into the bakery dough. One day near Christmas Ughetto decided he wanted to please his sweetheart and added candied peels and raisins to the bread. The newly found delight became such a huge seller in the bakery that it helped the father of Ughetto’s beloved girl to get rich and the lovebirds were then set free to unite through marriage.

Posted by Nikki N
05/04/2018

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Preparation Time : 45-60 mins

Cooking Time : 30-45 mins

Serves : 15-20

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Main Ingredient : Flour
Recipe Type : Dessert

Ingredients :

 

  • 350g/12.25oz gluten-free baking mix
  • 90g/3.25oz brown sugar
  • 10g/0.33oz active dry yeast
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Zest of one lemon
  • 225g/8oz dried fruit and peel mix
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 125ml/4.25fl oz coconut milk, warm
  • 4 whole eggs plus 1 egg yolk
  • 125ml/4.25fl oz coconut oil

Method :
  1. In a bowl, whisk together the gluten-free baking mix, sugar, yeast, baking soda, salt, and lemon zest.
  2. In a small bowl, toss the dried fruit and peel with a little of the dry mixture.
  3. In a separate bowl, whisk together the vanilla extract, lemon juice, coconut milk, eggs, and coconut oil.
  4. Stir in the wet ingredients into the dry mixture.
  5. Fold in the dried fruits into the batter.
  6. Pour the batter into lightly greased baking moulds up to about 2/3 full.
  7. Leave the batter to rise for about an hour.
  8. Bake for 40 minutes at 190C/375F.
  9. Leave to cool and remove from the mould.

Source : Source link


 

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