I have shared many panettone recipes, but this is definitely the best panettone recipe. fluffy and moist gluten-free and lactose-free that you will find.
The dough is really elastic and doesn't get hard even after it cools down, of course she has one little secret, find out below!
I'm sure that once you try this recipe for fluffy and moist panettone you won't want to make any other.
It will be success this Christmas 🙂
EASY HOMEMADE PANETTONE RECIPE, GLUTEN FREE, LACTOSE FREE
This is a perfect recipe for people with dietary restrictions, especially for those who are celiac, love panettone and can't find one they like.
This recipe for fluffy and moist panettone is simple to prepare, it will take you longer to separate the ingredients than to make the recipe.
For without a gluten-free panettone, therefore without wheat flour, you will need combine different gluten-free flours to achieve the perfect dough.
I know there are more types of flour to put in a recipe, but each of them is performing a function in the mass.
And if you want a gluten-free homemade panettone that is really fluffy and moist, you will need follow the recipe to the letter.
VYou will need:
- Rice flour: serves to make the recipe more structured/firm, keeps everything in “place”;
- Sweet cassava starch: adds binding to the dough (think of the chewy texture of cheese bread);
- Corn starch: makes the dough lighter, adds a softer and slightly drier consistency;
- Potato starch: adds a wetter binding agent to the dough.
All these flours need the Xanthan Gum so that the fluffy and moist panettone recipe is really soft and elastic, without crumbling.
Xanthan gum is sold in health food stores and is very common in gluten-free recipes.
Click here to see the importance of using it in recipes!
THE SECRET OF THE FLUFFY AND MOIST PANETTONE RECIPE
Here on the blog I always share recipes that bring more health benefits, with more nutritious flours, but there are always exceptions.
This gluten-free homemade panettone recipe combines more refined flours, without as much fiber and health benefits.
And in addition to this combination of lighter flours you will need a ingredient that is not so common to use in everyday recipes.
You will need Corn Glucose, this is the big secret for the recipe to be very flexible.
The function of corn glucose in the recipe is prevent sugar crystallization, increase viscosity and contribute to the softness of the dough.
When heated, sugar melts along with the other ingredients in the dough, but when it cools it returns to its solid state, which makes the dough firmer.
That's why, I strongly recommend that you use corn syrup in the recipe. of fluffy and moist panettone, only then will it be truly flexible, even after it cools.
FLAVOURING THE HOMEMADE PANETTONE RECIPE
To get the traditional flavor of panettone you will need to use the panettone essence.
This essence is found in stores specializing in confectionery items, in these stores you will find the paper mold to bake the panettone inside.
For this recipe you will need a 500 gram panettone mold, but if you can't find this pan, you can bake the recipe in any other pan.
To make this panettone recipe fluffy and moist with a Christmas flavor, I chose a touch of spices, you will use:
- Cinnamon powder
- Powdered cloves
- Grated nutmeg
You will use a small amount of these spices in the dough, but they make a big difference in the recipe.
In addition to the spices, this gluten-free homemade panettone recipe includes orange juice and lemon zest, it can also be orange zest.
I used the zest of 1/2 a Sicilian lemon, which I thought gave the dough a very pleasant aroma, but you can use the zest of any other lemon or orange.
FRUIT PANETTONE WITH A TOUCH OF CHOCOLATE
For this recipe you will need 150 grams of dried fruit of your preference.
I mixed candied fruit, which are the most traditional in panettone, with white and black raisins.
So that the raisins remain moist and soft inside the dough You should hydrate them a few minutes before using by pouring hot water over them.
After about 20 minutes they will be more hydrated and all you need to do is drain the water and add it to the dough.
If you want to give an even more special touch to the dough you can hydrate the raisins in rum, will give a more liqueur touch to the gluten-free homemade panettone recipe.
Candied fruits do not need to be hydrated, just add them directly to the dough.
And if you don't like candied fruits or raisins you can use apricot, plum, cranberries, dates, dried red fruits, etc..
And if you want to make this recipe even more special you can add 50 grams of chocolate chips or chopped chocolate.
I used chocolate 70% without milk in its composition, if you have problems with milk remember to look carefully at the product label.
Maybe you don't like any kind of dried fruit and want to make the recipe for fluffy and moist panettone with just chocolate.
But there is a problem, you can't overdo the amount of chocolate.
The chocolate ends up adding more fat for the dough, and if there is too much of it, it can ruin the structure of the recipe.
Therefore, if you want to use chocolate, do not use more than 100 grams in the dough.
You can combine chocolate with chopped nuts or chestnuts, use your creativity and make everything even tastier!
RECIPE FOR FLUFFY AND MOIST PANETTONE
- Total Time: 2 hours
- Yield: 12 thin slices 1x
- Diet: Gluten Free
Description
This is the best gluten-free panettone you will ever try! It stays soft and moist for a long time, it's delicious!
Ingredients
DRY INGREDIENTS
- 1/2 cup rice flour (68 g)
- 1/3 cup sweet cassava starch (40 g)
- 1/3 cup cornstarch (37 g)
- 3 tablespoons potato starch (30 g)
- 1/4 cup sugar (50 g)
- 1 tablespoon instant yeast (10 g)
- 1 teaspoon of xanthan gum (5 g)
- 1/4 tsp cinnamon powder + 1/8 tsp clove powder + 1/8 tsp nutmeg + 1/4 tsp salt + lemon or orange zest (optional)
WET INGREDIENTS
- 1/2 cup chopped raw sweet potato (50 g)
- 1 egg
- 2 c. soup vegetable oil (30 ml)
- 2 c. soup panettone essence
- 2 c. corn glucose soup (50 g)
- 1/2 cup orange juice (120 ml)
ADDITIONAL
- 150 g dried fruits (90 g candied fruits + 60 g hydrated raisins)
- 50 g 70% chocolate drops
Instructions
- In the mixer, add all the dry ingredients and mix quickly to form a mix.
- In a mixer or blender, process the sweet potato with the egg, oil and panettone essence until you obtain a smooth, liquid dough.
- Add the wet ingredients processed in the mixer to the mixed dry ingredients, add the corn syrup and beat quickly.
- Then add the warm orange juice and beat for approximately 2 minutes. The dough will be smooth and elastic.
- Add the dried fruit and chocolate and beat quickly.
- Transfer the dough to a 500 gram panettone mold, smooth the top with a wet spoon and let it rise until it reaches the top of the mold, approximately 45-60 minutes.
- Bake in a preheated oven at 200ºC for approximately 40 minutes.
- Let it cool completely before cutting.
- Store in a tightly closed bag or jar for up to 4 days outside the refrigerator or up to 7 days refrigerated.
Notes
- Corn glucose is used to prevent sugar crystallization, it makes the dough more elastic and moist, I do not recommend excluding it.
- You can swap the sweet potato for yam.
- Without the panettone essence, the recipe will not have its characteristic flavor.
- Prep Time: 20 minutes
- 45-60 minutes rest:
- Cook Time: 40 minutes
- Category: Dessert
- Method: Roasted
- Cuisine: Christmas
Nutrition
- Serving Size: 12 thin slices
- Calories: 176
- Sugar: 12.3 g
- Sodium: 35.9 mg
- Fat: 4.7 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 32.8 g
- Fiber: 1.5g
- Protein: 2.1 g
- Cholesterol: 15.6 mg
SEE OTHER RECIPES FOR HOMEMADE GLUTEN-FREE PANETTONE
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I hope you enjoyed this recipe for fluffy and moist panettone and that you make it often at home!
When you make this gluten-free homemade panettone at home, tell me what you think by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
If you need recipes with very low carbohydrate content Get the Homemade Good Bread Guide here!
To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipesClick here!
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30 Comments
Hello Suzan. I have made several of your recipes. Most of the time they turned out well and were very good. The ones that didn't turn out so well were because I didn't follow the steps you teach so carefully and in such detail.
I would like to know if in the recipe for fluffy panettone I could replace corn glucose with honey, molasses or agave.
I await your return
Thanks
Hi Sueli, I don't recommend the substitution, as corn glucose has different characteristics than honey/molasses/agave.
It makes a big difference to use corn glucose.
Hello!! Could I replace the egg in the recipe?
I do not recommend
Hello, how are you? This recipe is for a 500g pan, but how much does the panettone weigh in the end?
Add up all the grams of the ingredients, you will have the weight of the raw dough.
When baked it loses some of its moisture and weight.
I didn't weigh the dough after baking.
Thank you very much!
I'm glad you liked it!
Hi boss…I’m loving your recipes…if possible I would like to know if it is possible to exchange the sweet potato for green banana biomass in a puree consistency…thanks in advance…😘
I don't recommend it, they are different things, the biomass is much more humid
I would like to know the expiration date of the gluten-free panettone recipe.
About 2-3 days outside the fridge, about 5-7 days refrigerated
Hello, my name is Karolina. I have a question, in this same panettone recipe with white dough (not the other one with cocoa), if I don't want to use candied fruits, but only chocolate, how many grams would be just of chocolate for this recipe? Because I know that too much can weigh down the dough a bit, right?
Good morning. Another question that I forgot to add to the previous one is whether I can use brown rice flour instead of white.
Can this chocolate be any milk-free chocolate (70%) or does it have to be a drop-in chocolate?
Can you use regular dry yeast? Not instant yeast
How many ml are 2 tablespoons of essence?
Each tablespoon has 15 ml, two spoons 30 ml.
Yes, no problem.
Anyhow, I've never used the bakeable one.
Brown rice flour can be used in place of regular rice flour, but it absorbs more of the liquids in the recipe, so you will need to adjust the consistency of the dough with a little more water.
The chocolate does weigh down the dough, I think the most you should use is 1/2 cup.
Can I make it without the egg?
No, it will go wrong.
Hi Susan, my panettone sank in the oven instead of rising and didn't bake. After 40 minutes the dough was raw in the middle and started to burn on the edges.
what could have happened?
Will it work using “karo” which is made from corn glucose + sugar? This is quite common to find in any supermarket. Or is there a specific one that only contains glucose?
Unfortunately, it's not the same thing. Karo does have corn glucose, but it also has sugar and water. It's much more liquid than just corn glucose, it's more like honey.
You can find this corn glucose in stores that sell confectionery and bakery items, and it is usually very cheap.
Normally when this happens it is because there is excess moisture in the dough, did you use the scale or leveled measuring cups and spoons?
You need to follow the quantities exactly.
Hello, can this recipe be adapted to be made in a bread machine?
I do not recommend