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Gluten-Free & Wheat-Free
Holiday Panettone Bread — Citrus Accents Recipe
GF Recipe Summary
Gluten-Free Holiday Panettone Bread — Citrus Accents: A sweet bread with dried fruit and nuts, plus accents of Orange, that makes a perfect holiday treat.
Panettone Breads have been a staple of the Christmas holiday season for centuries. Essentially a leavened fruit-cake, this bread has a flavorful mix of dried fruits, nuts, and citrus in a sweeter light bread. It is relatively simple to make since it uses baking powder for leavening (yeast for flavoring). This version is a couple inches thick (not quite as tall as some of the traditional cylindrical Panettone breads you may see, but it is more likely you will have a pan in which to bake it).
Gluten-Free Recipe Card and Pictures
1 Cup White Rice Flour ⅓ Cup Glutinous Rice Flour ⅓ Cup Sorghum Flour ⅓ Cup Quinoa Flour 1 Teaspoon Xanthan Gum 4 Teaspoons Baking Powder ¼ Cup Sugar 2 Tablespoons Yeast 3 Tablespoons Milk ¼ Cup Orange Juice 3 Teaspoons Cream Cheese 2 Tablespoons Hot Water ¼ Cup Unsalted Butter 1 Tablespoon Almond Butter 2 Eggs 2 Teaspoons Vanilla ½ Cup Dried Fruit and Nuts 1 Lemon (for Zest) 1 Tablespoon Butter
1 Egg Yolk 1 Teaspoon Buttermilk or Cream
Mix flours and Xanthan gum together in mixer bowl on low speed or with a spoon or spatula. Add baking powder and sugar; mix again.
Add yeast (for flavor) followed by milk, orange juice, and cream cheese; mix on medium-high speed in mixer. Add hot water and butter; mix. Add 2 eggs and remaining bread ingredients; mix well.
Place bread dough into a round 9" greased springform pan.
In a separate bowl combine Egg-Wash ingredients — i.e., the egg yolk and buttermilk (or cream). Brush mixture onto top of unbaked bread dough.
Bake at 400°F for 10 minutes; reduce oven temperature to 375 degrees and bake for 30 additional minutes.
Your finished bread should look something like the pictures included here.