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Gluten free panettone with dairy free options. Make your own panettone this Christmas. It tastes amazing and you know what ingredients are in it! #glutenfree #baking #christmas #panettonerecipe #freefromfairy

Traditional Gluten Free Panettone

Make this simple gluten-free, nut-free, soya-free and dairy-free panettone to impress your friends this Christmas.
5 from 10 votes
Prep Time10 minutes
Cook Time1 hour 10 minutes
Rise Time35 minutes
Total Time1 hour 55 minutes
Servings 10
Author Vicki Montague

Ingredients
  

  • 300 g Mixed dried fruit
  • 3 tbsp Brandy
  • 250 g Free From Fairy gluten free plain flour
  • 175 g potato starch - make sure it's gluten free
  • 75 g tapioca starch - make sure it's gluten free
  • 28 g Psyllium husk powder
  • 7 g Sea or rock salt - (don't add this if you're using salted butter)
  • 50 g white sugar
  • 14 g yeast - (easy bake variety)
  • 380 ml milk - You can use dairy or non-dairy - warmed for 30 seconds in the microwave or until tepid
  • 5 medium eggs - I suggest free range and organic
  • 250 g butter - (softened OR 200g softened coconut oil plus extra 50ml milk)
  • 1 medium egg - whisked - for brushing on top

Instructions
 

  • Prepare a 18cm diameter round cake tin by lining it with 2 sheets of baking paper (I folded my baking paper in half length-wise). This will give more height to your tin, allowing the bread to rise properly
  • Add the dried fruit to the brandy, mix well and leave to stand for around an hour if you have the time. This just lets the fruit plump up but isn't essential
  • Place the dry ingredients into a large bowl or the bowl of a stand mixer and mix until well combined
  • Add the eggs, milk and butter (or coconut oil and extra milk) and beat until a smooth batter forms (around 1 minute)
  • Add the mixed fruit into the batter and mix until just combined
  • Scrape the batter into the prepared tin and smooth the top with a further tablespoon of milk, spread out using the back of a spoon
  • Cover with a damp t-towel and leave to rise in your oven on its lowest setting (around 40-50 degrees C) for around 35 mins, or until the mix has reached the top of the tin.
  • Remove the panettone from the oven
  • Turn your oven on to 180 degrees C/160 fan/gas 4. Once up to temperature, remove the t-towel from the top of the panettone, brush with beaten egg and bake for 25 minutes
  • Turn the oven down to 150 degrees C/130 fan/gas 2 and cook for a further 45 minutes until turning golden on top and until a skewer comes out clean
  • Leave to cool for 5 minutes before turning out onto a wire rack to cool completely

Notes

Nutrition information is for guidance only.

Nutrition (Approx)

Calories: 524kcal | Carbohydrates: 67g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 240mg | Potassium: 490mg | Fiber: 7g | Sugar: 21g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg