Gluten-Free Tuesday: Panettone Recipe

Name: Gluten-Free Tuesday: Panettone Recipe
Yield: 10 servings
Ingredients: Active Dry Yeast; White Rice Flour; Xanthan Gum; Raisins; Dried Cranberries; Dried Apricots; Dried Cherries; Candied Orange Peel; Lemon; Fresh Lemon Juice; Vanilla Extract; Lemon Extract; Brown Rice Flour; Sorghum Flour; Potato Starch; Sugar; Xanthan Gum; Baking Powder; Salt; 2% Milk; Whole Milk; Active Dry Yeast Packet; Egg Yolk; Egg; Vegetable Oil; Corn Syrup; Honey; Butter Stick; Gluten Free Nonstick Cooking Spray

Serious Eats

Serves: 10 Save

Ingredients (33)

For the Biga:
3/4 cup water
1 teaspoon active dry yeast
6 ounces (1 1/2 cups) white rice flour
1/2 teaspoon xanthan gum
For the Fruit:
4.5 ounces (about 1 cup) raisins*
1.5 ounces (about 1/3 cup) candied orange peel*
Zest of one lemon
1 tablespoon freshly squezed lemon juice
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
*Options: Any dried fruit works well in this bread. Dried cranberries, apricots, and cherries are especially nice.
For the Dough:
Dry Ingredients:
11 ounces (2 1/3 cups) brown rice flour
3.25 ounces (3/4 cup) sorghum flour
3 ounces (1/2 cup) potato starch
4 ounces (1/2 cup) granulated sugar
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
Wet Ingredients:
1 cup milk (2% or whole), about 100°F.
2 packets (1/4 ounce each) active dry yeast
3 egg yolks
2 large eggs
2 tablespoons vegetable oil
2 tablespoons corn syrup or honey
4 ounces (1 stick) butter
non-stick cooking spray