To me, Christmas morning smells like burnt panettone. After spending Christmas Eve cooking a huge meal, my mom did not make Christmas breakfast. Instead she burned panettone. And I loved it.
I'm sure she didn't mean to burn the panettone. But the Italian holiday fruit bread never seemed to make it out of the toaster without singeing—sometimes a little, sometimes a lot. Looking back, I can see that paper-thin slices of a sweetened, rich bread never stood a chance in our toaster. And now, it's hard to find a gluten-free way to recreate that taste memory.
Unless, of course, I made my own gluten-free panettone. With a little patience (this bread takes about 16 hours from start to finish), a sturdy mixer, and a few gluten-free flours, homemade gluten-free panettone is fairly easy.
If you've never made gluten-free bread before, you might want to check out my recipe for sandwich bread for a few tips on gluten-free bread baking.
Traditional panettone uses a biga—a pre-ferment made from a mixture of flour, yeast and water that ferments overnight—to achieve a high rise and a nice deep flavor. This is good news for gluten-free baking—thanks to the lack of gluten and the amount of fat and sugar in the dough, this loaf needs all the help rising it can get. (By the way, the biga doesn't work alone. The finished loaf contains a generous amount of active dry yeast and a little baking powder to aid its rise.)
To get the full benefit of the biga, mix it about twelve to fifteen hours before you plan on baking. Just stir the ingredients together and let the yeast do its thing while you sleep. You might find the consistency of the biga a little startling. This gluten-free biga is wet, thick, and sticky. It looks a bit like marshmallow fluff.
After mixing my biga, I combine my dried fruits with lemon and vanilla extract. Macerating the fruits overnight infuses them with flavor. Since many people dislike the classic panettone fruits of citron and candied lemon and orange peel, I've include a list of alternative dried fruit options for the recipe. No matter which fruits you choose, all benefit from an overnight soak.
Mixing the Dough
To prepare the dough, you'll first mix the wet and dry ingredients together until a dough forms. Like most gluten-free bread dough, this dough does not form a firm ball. Instead it's a really thick, wet dough, almost a cross between a dough and a batter. To chug through the dough, you'll want to use a stand mixer fitted with a paddle attachment.
After the dough forms, add the butter. Be sure to use very soft butter for this step. Anything harder leaves clumps of butter throughout the dough. To test the butter's softness, stick your finger (or a fork) into it. If your finger sinks easily into the butter, it's the right consistency.
The dried fruits go in last. Reduce the mixer speed to low and add the fruits, mixing until the fruits are just incorporated.
Rising and Punching
The panettone goes through two rises. For the first rise, just cover your bowl with a piece of greased plastic wrap and allow the dough to rise for about two hours. In approximately two hours, the dough should double in size. Once it doubles it needs to be punched down.
Since this dough is so sticky, you don't want to punch it with your bare hands or you'll end up with dough all over yourself. Instead, stir it gently with a greased wooden spoon or rubber spatula until it is almost fully deflated, or use the piece of greased plastic wrap that covers the bowl to help punch down the dough. I prefer the second option. Simply remove the plastic wrap from the bowl and place it loosely over the dough. Deflate the dough by using your knuckles. The plastic wrap barrier between your hand and the dough prevents the dough from sticking to you.
No matter how you do it, deflate the dough about 75% and then spoon it into a prepared pan.
Shaping: A Pan or a Paper?
Tradition dictates that you bake panettone in paper. While pretty, paper doesn't make the best vessel for baking gluten-free bread. Each time I made this recipe in paper, I ended up with raw spots in the center of the loaf. Gross!
Baking panettone in a tube or Bundt pan can help to prevent raw spots. The rod in the center of the pan gets hot during baking and thoroughly bakes the center of the loaf. Of course, it doesn't look quite like a traditional panettone, but I'd rather have a funny-looking panettone over a raw one.
This loaf takes about one hour to bake. The finished loaf should be between 207-211°F. (Take the temperature in the center of the loaf, not near the sides.) When the bread reaches the correct temperature, remove it from the pan and place on a wire rack to cool.
Serving and Storing
I love this bread served as is or toasted. To avoid burning panettone like my mom did so many times, slice the pieces at least 1/2-inch thick. And be sure to keep your eye on the bread as it toasts.
Well wrapped, this bread keeps for about three days on the counter. If you don't plan on eating the entire loaf in three days, wait until the panettone cools, slice it, and freeze.
- Yield:Makes one 12-inch loaf
- Active time: 1 hour
- Total time:1 day
- 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
Prepare the Biga: Combine water and yeast in a small bowl. Stir. Allow mixture to stand until yeast dissolves, about two minutes. Whisk together white rice flour and xanthan gum in a small bowl. Add water and yeast. Stir to combine. Mixture will be thick and sticky. Cover bowl with plastic wrap and let rise overnight at room temperature.
Prepare the Fruit: Combine raisins, candied orange peel, lemon zest, vanilla extract, lemon extract, and lemon juice in a small bowl. Stir. Cover bowl with plastic wrap and let sit overnight at room temperature.
Prepare the Dough: In a small bowl, stir together milk and yeast. Allow to stand for five minutes.
In bowl of stand mixer, whisk together brown rice flour, sorghum flour, potato starch, granulated sugar, xanthan gum, baking powder, and salt. Add yeast mixture, egg yolks, eggs, vegetable oil and corn syrup. Mix on medium speed with flat paddle attachment until dough is thick, about three minutes.
Add biga. Mix for one minute to combine. Scrape down bottom and sides of bowl with rubber spatula.
With mixer on medium speed, add butter one tablespoon at a time. Wait for each tablespoon of butter to incorporate before adding next tablespoon.
After all butter is added, mix dough for one minute. Dough should be thick and smooth. Reduce mixer speed to low and add dried fruits. Mix until fruits incorporate throughout dough.
Lightly oil medium bowl with non-stick cooking spray. Transfer dough to greased bowl.
Cover bowl with plastic wrap and allow dough to rise until doubled in size, about two to two-and-half hours.
Deflate dough by about 75%. Do this by either punching down dough with a piece of plastic wrap between your hand and dough or stir dough using a rubber spatula.
Generously grease 12-inch Bundt pan with non-stick cooking spray. Spoon dough into pan and smooth top with rubber spatula.
Cover pan with greased plastic wrap and set aside until dough almost reaches top of pan, about one hour.
Preheat oven to 350°F. Bake loaf until internal temperature reaches 207-211°F. Loaf will be dark brown. If loaf gets too dark before internal temperature reaches 207°F, cover pan with a piece of aluminum foil and continue to bake.
Invert loaf onto wire rack to cool. Store tightly wrapped in plastic for up to three days or freeze.