It’s that time of year when traditional recipes like gluten free Panettone (ok maybe the gluten free part isn’t so traditional!) are brought out and dusted off, everyone remembers how much they loved them, and then they’re not made again until next year. And with typical recipes for panettone, I can see why!
While this lovely Italian sweet bread is a joy to eat, it can be quite the time consuming effort to make it the traditional way. Much like a fruitcake, it takes some patience to candy the fruit, but I found that it’s not entirely necessary in this case. If you would like to make candied citrus peels though, I have a recipe for that!
I created an abbreviated candying approach for those of us who are more into instant gratification, and with my gluten free panettone recipe, I’ve also devised a shortcut for the bread that will have you making this recipe year-round. Using my gfJules Gluten Free Bread Mix and a bread machine (you can still use the oven though), this recipe is a breeze to pull together and so impressive to present at a party or as a hostess gift.
If you do decide to use the oven method, get creative with what you bake this sweet bread in — coffee cans work especially well, or you could try using several smaller tins to create loaves to gift to friends and neighbors!
If you don’t have my gfJules Gluten Free Bread Mix on hand, it’s a little more work, but gather all the dry ingredients listed in this homemade gluten free sandwich bread recipe, then add to this recipe where it indicates to add the mix.
And if you do want to try this recipe in a bread machine, I highly recommend the new Zojirushi Home Bakery Maestro because it already makes an upright loaf in just the right shape for panettone.
If you have another bread maker with gluten free setting, give it a try! There’s no hard and fast rule stating that panettone can only be in a certain shape.
Here are some others of my favorite bread machines with gluten free settings (in case you’re making a wish list!).
If you’d like to see how I made this sweet bread in the Zojirushi hop over to my quick video!*
One other quick tip: I love using a pastry blender to incorporate butter into dry ingredients in recipes like these before baking. It’s a huge time saver and prevents over-working and melting the butter. You’ll see it referenced in the directions, below. This is the one I use:
- 1/3 cup raisins/craisins
- ¼ cup chopped dried apricots or mango
- ¼ cup triple sec or orange juice
- ¾ cup buttermilk (or ¾ cup dairy or non-dairy milk with 1 Tbs. lemon juice)
- 2 eggs
- 2 egg yolks
- 1 gfJules® Gluten Free Bread Mix
- ½ cup sugar
- ½ cup butter or vegan butter (e.g. Earth Balance® Buttery Sticks), cut into chunks
- yeast packet (2 1/4 tsp. rapid rise yeast like Red Star®) - included with gfJules® Gluten Free Bread Mix
- 1/3 cup orange juice
- 1 tsp. pure vanilla extract
- ½ tsp. almond extract
- ½ cup chopped candied walnuts
- 2 tsp. each grated orange zest and lemon zest
- 1/4 cup diced, pressed maraschino cherries
- butter or egg whisked together with 1 Tbs. water to brush on top of bread if using the oven method
Prepare marinated fruit by combining raisins and apricots (or other dried fruit) in a small bowl with triple sec or orange juice. Let stand for 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and liqueur separately. Measure out enough extra triple sec or orange juice to equal 1/3 cup when added to the remaining liquid after marinating the fruit.
Add all liquids to the bread machine pan first.
In a large mixing bowl, whisk together the entire gfJules Bread Mix, sugar and yeast. Cut butter into chunks and cut into this dry mixture using a pastry blender or two butter knives cutting against one another.
Once the mixture is like tiny pebbles, add to the bread machine pan containing the liquids. Use the gluten-free or homemade setting on your machine (see this article for more information) so that the recipe is mixed (kneaded), rises and bakes. The bake time should be 60 minutes.
During the mixing cycle, add all chopped nuts and fruit so they are not clumped, but are distributed throughout the bread. (To prepare the cherries, press gently between paper towels to remove excess liquid, then slice.)
Once the bake cycle is through, test with a wooden skewer to see that the bread is done - it should come out clean when inserted into the center of the bread. Internal temperature should be at least 200F.
Remove to cool on a wire rack.
To serve, dust with confectioner's sugar and cut into wedges.
Prepare marinated fruit by combining raisins and apricots (or other dried fruit) in a small bowl with triple sec or orange juice. Let stand for 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and liqueur separately.
Preheat oven to 375F.
Butter and flour (with gfJules Flour) a panettone mold, small 7-inch round, high-sided cake pan, bread pan or coffee can, or line with parchment paper.
Bring buttermilk and eggs to room temperature. Mix the eggs and yolks together with a fork and set aside.
In a large mixing bowl, whisk together the gfJules Bread Mix, sugar and yeast. Cut butter into chunks and cut into this dry mixture using a pastry blender or two butter knives cutting against one another.
Once the mixture is like tiny pebbles, add the buttermilk (or milk with lemon juice, triple sec (use the leftover from marinating fruit plus enough to equal 1/3 cup), eggs and extracts, stirring slowly at first to integrate the dry ingredients, then mixing at medium speed for 2 minutes.
Once mixed thoroughly, fold in all the fruits and nuts. (To prepare the cherries, press gently between paper towels to remove excess liquid, then slice.)
Scoop dough into prepared pan, then wet a rubber spatula or your fingers to smooth the top of the bread into a dome shape. Brush the top with melted butter and set aside to rise in a warm place, lightly covered with a damp towel.
Allow to rise for 30 minutes to one hour. Brush with more melted butter or full egg wash and bake for 35-45 minutes, depending on the size of your pan. The top should be lightly browned and a wooden skewer inserted into the center should come out clean (internal temperature will be 200F or higher). Remove to cool on a wire rack.
To serve, dust with confectioner's sugar and cut into wedges.
If you don't have my gfJules Gluten Free Bread Mix on hand, it's a little more work, but gather all the dry ingredients listed in this homemade gluten free sandwich bread recipe, then add to this recipe where it indicates to add the mix.
Amount Per Serving Calories 200Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 130mgCarbohydrates 24gFiber 1gSugar 19gProtein 3g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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*Zojirushi provided me with a bread machine to use and review. All opinions are my own. In some cases links provided may be affiliate links. If you choose to purchase through those links, you will not pay any more for the product but a small affiliate payment may go toward paying for expenses related to this blog. See my full disclosure policy for more information.