Name: Gluten Free Panettone The Ultimate Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 1 Panettone
Cuisine: Italian
Ingredients: 2 ½ cups gluten-free all-purpose flour; ½ cup almond flour; ½ cup sugar; 1 packet instant yeast; ½ tsp salt; ½ cup warm milk; 4 large eggs, at room temperature; ½ cup unsalted butter, softened; 1 tsp vanilla extract; Zest of 1 lemon; Zest of 1 orange; ½ cup dried cranberries; ½ cup golden raisins; ½ cup chopped dried apricots; ½ cup chopped almonds; Powdered sugar, for dusting

Instructions

In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, sugar, instant yeast, and salt. Mix well to combine.
In a separate bowl, whisk together the warm milk, eggs, softened butter, vanilla extract, lemon zest, and orange zest until well blended.
Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
Fold in the dried cranberries, golden raisins, dried apricots, and chopped almonds until evenly distributed throughout the dough.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, or until doubled in size.
Preheat your oven to 350°F (180°C) and prepare a Panettone paper mold by greasing the inside with butter.
Once the dough has risen, transfer it into the prepared paper mold, filling it about 2/3 full.
Bake the Gluten-Free Panettone in the preheated oven for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove the Panettone from the oven and let it cool in the mold for about 10 minutes before carefully transferring it to a wire rack to cool completely.
Once cooled, dust the top of the Panettone with powdered sugar for a festive finish.
Slice and serve the Gluten-Free Panettone as a delightful treat for breakfast, brunch, or dessert.

Ingredients

Instructions

Nutrition Facts

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