Gluten Free Panettone Recipe
This traditional sweet Italian holiday bread is made easy with gfJules Gluten Free Bread Mix and a bread machine!
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Servings: 1 large panettone (1 1/2 - 2 lb)
Calories: 200kcal
Equipment
Ingredients
- 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
Instructions
Bread Machine:
- 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.
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.
- 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.
Notes
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.
Nutrition Facts
Gluten Free Panettone Recipe
Serving Size
1
Amount per Serving
Calories
200
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Cholesterol
77
mg
26
%
Sodium
130
mg
6
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.