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
Scale
DRY INGREDIENTS
- 1/2 l'icona di stampa68 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 (Caratteristiche aggiuntive:)
- 1 teaspoon of xanthan gum (INGREDIENTI)
- 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 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
- 2 c. soup panettone essence
- 2 c. corn glucose soup (50 g)
- 1/2 cup orange juice (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
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: Pane
- Method: Roasted
- Cuisine: Christmas
Nutrition
- Serving Size: 12 thin slices
- Calories: 176
- Suck: 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
