THE FESTIVAL CARNET
Gluten-Free Panettone-Style Festive Bread
A holiday bread with gluten-free bread mix, eggs and butter, garnished with raisins and candied orange, raised and then cooked in a round mould.
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A holiday bread with gluten-free bread mix, eggs and butter, garnished with raisins and candied orange, raised and then cooked in a round mould.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Choose the ingredients
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination. The bread mix must contain a binder: a rice flour alone will not give the same hold. This homemade version does not claim to reproduce the spinning crumb of the traditional panettone.
Prepare the trim
Soak 100 g raisins in 100 g hot water for 15 minutes. Drain them and dry them thoroughly with absorbent paper. Cut the 50 g of candied orange into cubes of less than 5 mm.
Prepare the mold
Lay a panettone paper mold 16 cm in diameter and about 10 cm high on a plate. If not, use a round metal mold of the same diameter, lined on the bottom and walls. Make room for lifting.
Gathered the dry ingredients
Mix 250 g of bread mix, 90 g of sugar, 5 g of yeast and 3 g of salt in a large bowl. Pour the yeast on one side and the salt on the other before spreading the whole over a dry whisk.
Add the liquids
Break the three eggs separately in a bowl to spot a shell, then beat them with a fork. Add eggs, 150 g of water at 30 ° C maximum, vanilla and zest to the dry ingredients. Mix 3 minutes with the sheet of the robot or a solid spoon: the dough is sticky, not shapeable like a wheat dough.
Fold in fat
Add the 80 g of soft butter per small nut and mix for another 3 minutes. Scrape the edges of the bowl so as not to leave unincorporated butter.
Let the dough start to rise
Cover the bowl and let stand for 45 to 60 minutes in a room around 24 °C. The dough should increase significantly in volume, without necessarily doubling. Do not put it against a radiator or in a hot oven.
Add trim and mold
Fold in the drained raisins and candied orange with a spatula. Pour the sticky dough into the pan and smooth with a damp spoon. Let stand for another 45 to 75 minutes: the dough must gain about half of its volume.
Bake with attention
Preheat the oven to 170 °C, conventional oven setting (no fan). Bake for 50 to 60 minutes. Cover the top with baking paper if it browns before the centre is set.
Check and cools
A skewer stitched in the center should stand out without sticky paste; avoids a bag of fruit or chocolate for this control. Leave 15 minutes in the metal mold before unmoulding, or keep the baking paper. Cool on a wire rack for at least 1 h 30 before slicing; the crumb is very fragile while warm.
Conservation. Keep the bread completely cold, well packaged, 2 days in a cool and dry room. To store more, freeze the slices separately. The gluten-free version dries faster: briefly warms a slice before serving.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is it a traditional sourdough panettone?
Nope. This domestic yeast proposal is a holiday alternative. Its crumb, especially gluten-free, will be different from that of an artisan sourdough panettone.
Can I replace the gluten-free mixture with a single flour?
Nope. The breading mixture contains starches and binder on which the hold depends. A single rice flour gives a different dough.
How do I know if the rise is sufficient?
Watch volume and swelling, not just the clock. A cold room slows down the yeast. A paste that falls or forms large fragile bubbles has waited too long.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
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