Gluten-Free Classic Panettone
Delight in the festive tradition of panettone with this gluten-free twist on the classic Italian holiday bread. Our Gluten-Free Classic Panettone recipe combines soft, fluffy texture with the rich, aromatic flavors of vanilla, fresh orange zest, and a medley of dried fruits, including raisins and candied citrus peels. Carefully crafted with gluten-free all-purpose flour and xanthan gum, this recipe ensures a tender crumb while maintaining the signature sweet, buttery profile of panettone. Perfect for special occasions or as a cozy treat, it’s baked to golden perfection and can be finished with a dusting of powdered sugar for added elegance. Whether serving it at a festive gathering or savoring it with coffee, this gluten-free panettone guarantees a show-stopping dessert that everyone can enjoy!
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Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant yeast
- 100 grams Granulated sugar
- 1 teaspoon Salt
- 100 grams Unsalted butter, softened
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Fresh orange zest
- 200 milliliters Whole milk, warmed
- 100 grams Raisins
- 50 grams Candied orange peel
- 50 grams Candied lemon peel
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Start by combining the gluten-free all-purpose flour, xanthan gum, instant yeast, sugar, and salt in a large mixing bowl.
In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
Slowly add the wet ingredients to the dry ingredients, mixing thoroughly until combined.
Gradually add the warm milk, mixing until you achieve a smooth but sticky dough.
Fold in the raisins, candied orange peel, and candied lemon peel with a spatula until they are evenly distributed through the dough.
Transfer the dough to a large, well-greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, until it has doubled in size.
Once risen, gently deflate the dough and transfer it to a prepared and greased panettone mold or a deep round baking tin.
Cover the mold loosely with plastic wrap or a clean cloth and let it rise again for another 45 minutes to an hour in a warm place until the dough nearly reaches the top of the mold.
Preheat your oven to 180°C (355°F). Once preheated, bake the panettone in the center of the oven for about 50 to 60 minutes, or until the top is a deep golden brown and a skewer inserted in the center comes out clean.
Remove the panettone from the oven and cool it on a wire rack. If desired, dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 656.3 g | 239% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 275.0 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 577 mg | 44% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
