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Panettone

Ingredients

1⅓ cups & ¼ cup warm water (400ml)
60 g softened butter or margarine
2 cups maize corn flour (290g)
½ cup rice flour (85g)
⅔ cup Orgran GFG (100g)
2 tbs. caster sugar
1 tsp. salt (4g)
2 large eggs
⅓ cup skim milk powder
3 tsp. dry yeast
4 tsp. gluten-free baking powder (16g)
1½ tsp. crushed anise seeds (optional)
⅓ cup raisins (60g)
⅓ cup chopped pecans (40g)
⅓ cup candied orange peel (optional)

Method

Preheat oven to 170ºC (340ºF).
Grease a deep cake tin.

1. Place dry ingredients (except seeds, raisins, pecans, and peel) in a large bowl and rub in butter until mixture resembles fine breadcrumbs.
2. Add seeds, pecans, raisins, and peel and mix well.
3. Lightly beat eggs in a separate container then add to dry ingredients, add water and mix well to form a smooth and consistent mixture.
4. Spoon the mixture into prepared cake tin.
5. Smooth the top with 1 tbs. of milk.
6. Bake on the bottom shelf of the oven for 30 minutes.
7. Reduce heat to 160ºC (320ºF), cover top with foil and bake for another 30 minutes.

Comments

Gluten free Panettone recipe

When bread is baked, cool in tin for 5 minutes, and then continue cooling on a wire rack for 30 minutes before slicing.