Gluten Free Panettone
Recipe for Gluten Free Panettone (!)
Further to my wheat-based panettone recipe, I obviously had to make this one gluten free as well, also make it using alternative flours only.
It turned out as amazing as it looks in the photos.
The preparation method is similar to the wheat-based panettone, but here we’ll need to prepare a pre-ferment the night before the baking day.
Also, the main proofing stage takes about 3 hours only, as opposed to wheat-based panettone which took 8 hours to rise. It turned out tall, gorgeous and filled with great aroma and flavor.
Gluten free panettone is also baked in a special paper mold, that is available in different sizes, so it can be cooled upside-down. The size I’m using here is 18cm in diameter and 11cm tall. It can fit a 1,000g dough. You can purchase other sizes online. Would you give it a try? (:
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Last modified:
Gluten Free Panettone:
Equipment:
- Paper Panettone Mold sized 18cm (d) x 11cm (h)
- Two thick and long wooden skewers, or long metal skewers
Recipe: A single Gluten Free Panettone
Flour mixture (400g):
| Ingredient | Amount (g) |
| Sorghum Flour | 40g |
| Millet Flour | 120g |
| Tapioca Flour | 108g |
| Potato Starch | 24g |
| White Rice Flour | 108g |
Preferment:
| Ingredient | Amount (g) |
| Flour Mixture | 108g |
| White Granulated Sugar | 1 tsp |
| Water | 70g |
| Dry Yeasts | 1/16 tsp |
The Dough:
| Ingredient | Amount (g) |
| Flour Mixture | 280g |
| Xanthan Gum | 7g |
| Turmeric (for color, you won’t taste it) | 1/3 tsp |
| Baking Powder | 10g |
| Preferment | 198g (Entire pre-ferment) |
| Psyllium Husk | 24g |
| Dry Yeasts | 10g |
| Egg Yolks | 60g (About 3 and quarter Large Yolks) |
| Salt | 6g |
| Water | 122g |
| Milk | 200g |
| Honey | 40g |
| White Granulated Sugar | 90g |
| Vanilla Sugar | 10g |
| Cold Unsalted Butter, Cubed | 80g |
| Orange Zest | Zest of 1 whole Orange |
| Orange Liquor or high quality Vanilla Extract | 1 tbsp |
Inclusions:
| Ingredient | Amount (g / units) |
| Candied Orange Peels, Chopped | 50g |
| Dried Cranberries | 50g |
| Raisins | 50g |
| Dark Rum | 50g |
Preparation:
For the preferment (advanced preparation, the night before):
- Thoroughly mix all flours together to combine. Weigh out 120g into a separate bowl.
- Into the separate bowl add the sugar and 1/16th tsp of yeasts and mix them to combine.
- Add in the 78g of water and mix thoroughly- you should get a pretty stiff dough. Cover the bowl with plastic wrap and let the dough ferment at room temperature between 8-12 hours.
- The bowl with the rest of the flour mixture should be covered with plastic wrap and stored in the refrigerator until use.
For the inclusions mixture:
This mixture can also be prepared the night before baking day to shorten preparation times. In a bowl mix together the candied orange peels, cranberries and raisins together with the rum. Cover with plastic wrap and soak for 2-3 hours (or overnight, in parallel to fermenting the pre-ferment).
For the dough:
I do not recommend kneading this dough manually as it is very sticky, therefore I’ll detail the machine mixing method:
- Mix the psyllium husks with the honey, egg yolks, 122g of water and 200g of milk. Set it to the side for 20 minutes until a gel forms.
- Into the bowl of a standing mixer, fitted with the paddle attachment, mix the rest of the flour mixture, xanthan gum, baking powder, turmeric, sugar and vanilla sugar, salt, yeasts and orange zest.
- Add in the preferment, psyllium gel, butter and liquor.
- Mix on the lowest speed for 4 minutes. Note to stop the machine every minute and using a rubber spatula, scrape the paddle attachment, sides and bottom of the bowl to promote even mixing (also pay attention that there should not be any remaining lumps of butter). Towards the end of the mixing time, add in the inclusions’ mixture (just the fruit- leave the rum out). Mix for a couple of seconds just to get them combined into the dough. The final dough will be very sticky to the touch and impossible to work with right away.
The dough should be refrigerated for 20-30 minutes for a quick stabilization.
Assembly and baking:
- Transfer the dough onto a lightly floured counter, and dust it as well from all sides, with some gluten free flour blend (anything you have at home). You may use a bench scraper to help lift the dough easily.
- At this stage the dough should not be as sticky, and it can now be gently pressed into a rough rectangle sized 35cm (l) x 20cm (w). Make a letter fold, and roll the dough into a boule. Using a bench scraper, smooth out the top and sides of the boule as much as possible.
- Place the boule inside the panettone mold, which is then placed on top of a baking sheet lined with parchment paper.
- Add moisture to the dough by using a spray water bottle, and cover it with plastic wrap, so it is applied directly to the dough.
- Allow the dough to rise at a warm room temperature (25-27C) for 8 hours. The dough must nearly reach all the way to the top of the mold before it can be baked. You could preheat your oven slightly to a low temperature, turn it off, then place the panettone inside the turned off oven.
- After the panettone has sufficiently risen, pre-heat the oven to 180C, fan mode off, placing a baking rack at the lowest shelf inside the oven.
- It is recommended to score an X at the center of the dough, and you could also sprinkle some crystal sugar on top.
- Bake in the pre-heated oven for 55 minutes. You may cover the panettone loosely with some foil to prevent it from over-browning, after about 20 minutes into baking.
- Once done, impale the bottom of the panettone mold with the skewers, and allow it to cool upside down. You could prepare an elevated platform on which the panettone could hang, by using food cans, just ensure they are high enough. Cool down can take about 6 hours.
- Take out the skewers before slicing into the panettone. It is recommended to re-heat it slightly in the microwave before serving, to restore the extra soft and fluffy texture. The panettone should be stored by tightly wrapping it with plastic wrap in order to prevent it from drying.
