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Biscuit on the plate, round, white, about the biscuit with a ribbon with the flower of christmas decorating for the recipe, just behind christmas ornaments

RECIPE FOR FLUFFY AND MOIST PANETTONE


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5 from 2 reviews

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

  1. In the mixer, add all the dry ingredients and mix quickly to form a mix.
  2. In a mixer or blender, process the sweet potato with the egg, oil and panettone essence until you obtain a smooth, liquid dough.
  3. Add the wet ingredients processed in the mixer to the mixed dry ingredients, add the corn syrup and beat quickly.
  4. Then add the warm orange juice and beat for approximately 2 minutes. The dough will be smooth and elastic.
  5. Add the dried fruit and chocolate and beat quickly.
  6. 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.
  7. Bake in a preheated oven at 200ºC for approximately 40 minutes.
  8. Let it cool completely before cutting.
  9. 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