Easy and Tasty Gluten Free Panettone

 Get ready to dive into a delightful treat!

Today, I’m thrilled to share my gluten-free panettone recipe.

It’s soft, sweet, and oh-so-perfect for the holidays.

Whether you’re gluten-free or just want to try something new, this treat is a must!

Let’s whip up some festive magic together! 

Ingredient Substitutions

For a dairy-free version, semi-skimmed milk can be replaced with unsweetened almond milk or oat milk. Use the same amount and adjust the liquid content if needed during mixing. These plant-based alternatives provide similar consistency and won’t significantly alter the flavor.

Unsalted butter can be substituted with coconut oil or a plant-based butter alternative for those avoiding dairy. Use an equal amount, but be aware that coconut oil may impart a subtle coconut flavor. Ensure the substitute is at room temperature for proper incorporation.

For those looking to reduce sugar intake, superfine sugar can be replaced with a granulated sugar substitute like erythritol or xylitol. Use a 1:1 ratio, but note that the texture may be slightly different. These alternatives provide sweetness without the calories, though they may affect browning and moisture retention in the final product.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 75-85 g
• Fat: 200-220 g
• Carbohydrates: 400-450 g

Ingredients

• 10g dried active yeast
• 400ml semi-skimmed milk (around 2% fat) + 1 teaspoon for brushing with egg
• 1 teaspoon liquid honey (or superfine sugar)
• 80g superfine sugar
• 18g whole psyllium husk
• 500g gluten-free flour mix (ensure it suits dietary needs)
• 1/2 teaspoon fine salt
• 3 large eggs + 1 egg for brushing
• 120g unsalted butter, softened and cut into pieces
• 1 teaspoon vanilla bean paste (or substitute with vanilla essence) (leave out if using chocolate chips)
• Grated zest of one orange and half a lemon, or 30g mixed candied peel (optional; omit for chocolate chip version)
• 120g sultanas/raisins (for the traditional version) or 150g chocolate chips, with 20g pearl sugar (optional)

Step 1: Prepare the Ingredients

If you’re making fruited panettone, start by placing the sultanas or raisins in a small bowl and cover them with boiling water to fully submerge and rehydrate them.

Set them aside.

Pour milk into a microwave-safe measuring jug and heat it in the microwave for 1 minute, or warm in a pan until lukewarm.

Add dried active yeast and runny honey to the milk, stir well, and let it sit for 10 minutes.

You should see a thin layer of foam, indicating that the yeast is active.

If not, let it sit for another 10 minutes.

If there’s still no foam, it’s time to use new yeast.

Step 2: Prepare the Yeast Mixture

Add the psyllium husk to the jug with the yeast mixture and stir, then let it sit for 15 minutes, stirring halfway through.

It will develop a gel-like consistency as the psyllium husk absorbs the liquid.

Meanwhile, in a stand mixer bowl fitted with a dough hook, combine the caputo flour, salt, and caster sugar.

Mix well to combine.

Step 3: Make the Dough

Pour the milk and yeast mixture from the jug into the stand mixer bowl, along with 3 eggs.

Start the mixer on low speed to gradually combine the dry and wet ingredients, then mix on high for 3 minutes to achieve a smooth and sticky dough.

If working by hand, mix vigorously for 5-10 minutes until everything is fully incorporated.

Next, add butter (and vanilla, if making the fruited variety) to the stand mixer and mix for a few more minutes until well combined with no lumps of butter remaining.

Step 4: Add Fillings and Prepare for Rising

Add your chosen filling—whether it’s zest, candied peel, and drained sultanas for fruited panettone, or chocolate chips for chocolate panettone—into the dough.

Mix until the fillings are evenly distributed.

Place a 1 kg panettone liner on a baking tray and scrape the sticky dough into the liner, pressing down to eliminate air pockets.

Wet your hands lightly and smooth the top into a slight dome shape.

Cover with a damp cloth and let it prove for approximately 2 hours until it almost triples in size.

Step 5: Bake the Panettone

Preheat your oven to 170°C (fan).

To create steam and help the panettone rise, place a baking dish with boiling water at the bottom of your oven.

While the oven heats, prepare an egg wash by mixing the remaining egg with 1 teaspoon of milk.

Brush the top of your panettone with the egg wash and scatter pearl sugar on top.

Lightly score a cross on the top, then place the panettone on the middle oven shelf and bake for 45 minutes.

• GET YOUR COOKBOOK
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Step 6: Cool the Panettone

After baking, the panettone should be puffer and deeply golden.

To preserve the fluffy crumb, it needs to cool upside down.

Insert two long skewers across the base of the panettone liner and carefully invert it, then place it between two chairs or similar supports to cool for at least 1 hour.

This traditional cooling method ensures the panettone maintains its structure and texture.