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Gluten-Free Tuesday: Panettone Recipe
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
Directions
Learn how to make this recipe at Serious Eats