Christmas Panettone Bread
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For some, it’s just not Christmas without Panettone. And that just won’t do. If it was important to you before going gee eff, it’s still important now. So make it … more »

Gluten Free Christmas Panettone BreadFor some, it’s just not Christmas without Panettone.

Gluten Free Christmas Panettone Bread

And that just won’t do.

If it was important to you before going gee eff, it’s still important now. So make it big…

Gluten Free Christmas Panettone Bread

…or make it small. But make it. Like this.

Gluten Free Christmas Panettone Bread

Mix the dry ingredients (Better Batter all-purpose GF flour, sugar, yeast, cream of tartar, salt, lemon zest).

Gluten Free Christmas Panettone Bread

And add the vanilla extract, apple cider vinegar, milk and eggs (4 whole plus 1 yolk for a really rich, tasty bread), and mix on low.

Gluten Free Christmas Panettone Bread

Then add the butter one pat at a time.

Gluten Free Christmas Panettone Bread

Add the dried fruit (I used dried blueberries and diced dried apples). For a more traditional flavor, use diced candied fruit. I didn’t have any, which made my choice easy.

Gluten Free Christmas Panettone Bread

The dough will be like batter. Not like conventional dough. Butter your baking dish and add the dough.

Gluten Free Christmas Panettone Bread

Don’t fill your baking dish too high, so the dough has room to rise. Smooth over the dough with wet hands. Don’t forget — all those eggs will do their job, and the bread will rise even more in the oven.

Gluten Free Christmas Panettone Bread

Once it’s proofed, place it in the oven, and bake until golden brown on top and firm to the touch.

Gluten Free Christmas Panettone Bread

I made some small (in little ovensafe ramekins), and one big one in a 6-cup brioche mold. They do sell these really pretty ovensafe paper panettone molds . But I didn’t have any – and this recipe couldn’t wait another minute.

Gluten Free Christmas Panettone Bread


Christmas Panettone Bread
By: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Gluten-free panettone bread for Christmas
Ingredients
  • 2½ cups (350 grams) all-purpose gluten-free flour (I use Better Batter)
  • 1¾ teaspoons xanthan gum (omit if using Better Batter)
  • ½ cup (100 grams) sugar
  • 3 teaspoons instant (also called rapid-rise or breadmaker) yeast
  • 1 teaspoon (4 grams) cream of tartar
  • ¾ teaspoon kosher salt
  • grated zest of 1 medium lemon (about 1 teaspoon)
  • 8 ounces dried fruit (I used dried blueberries and diced dried apples)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon apple cider vinegar
  • ½ cup warm milk (about 100 degrees F)
  • 4 extra-large eggs plus 1 egg yolk, at room temperature
  • 1 stick (112 grams) unsalted butter at room temperature, divided into tablespoons
  • Cream, for brushing on top
Instructions
  1. In the bowl of a stand mixer, place the flour, xanthan gum, sugar, yeast, cream of tartar, salt and lemon zest, and whisk to combine well. In a separate small bowl, place the dried fruit and toss with a tablespoon of the dry ingredients and set it aside.
  2. Add the vanilla, vinegar, milk and eggs and egg yolk, and mix on low speed to combine. With the mixer still on low, add the butter one tablespoon at a time, blending well in between each addition. Turn the mixer up to high speed, and allow to mix for about 6 minutes uninterrupted. Add the dried fruit and reserved dry ingredients, and mix until well-combined.
  3. Butter a panettone mold (I used a 6-cup brioche mold, but you could use any sort of baking dish with high sides) very well while the dough is beating. Scrape the dough into the prepared pan (the dough will be like thick batter -- see photo)), and smooth the top with wet hands. Place the dough in a warm and humid, draft-free environment to rise until it is about 150% of its original size.
  4. Preheat the oven to 375 degrees F while the dough is rising. Once the dough has finished rising, brush the top lightly with cream, and place it in the center of the preheated oven and bake, rotating once during baking, until the top is golden brown and the loaf is firm to the touch, 35 to 45 minutes. Allow the loaf to cool briefly in the pan before turning it out onto a wire rack to cool completely.
  5. Serve right away, or store on the counter wrapped in waxed paper and serve within 2 to 3 days.
Notes
The eggs and butter in this recipe are essential to the flavor, texture and aroma of the bread. Substitutions will not result in a good final product. If you use dried fruit that is larger in size, be sure to dice it before adding it to the dough.

Love,
Me

P.S. If you haven’t yet, please pick up a copy of My Cookbooks. I can’t keep the blog going without your support!

  • http://tastyeatsathome.com Alta

    This looks so gorgeous. Merry Christmas to you!

    • Nicole

      Merry Christmas to you, too, Alta!
      xoxo Nicole

  • Tara Smathers on Facebook

    I’m so excited about this bread. I’m wishing for a bread proofer under my tree this year:)

  • http://www.facebook.com/people/Caroline-Quayle-Brooks/1259246062 Caroline Quayle Brooks on Facebook

    Looks delicious! Tara- what’s a bread proofer?

  • JoAnn C

    Thank you so very much, Nicole for this lovely recipe. It is now Christmas! There is a huge smile on my face and I have even done a happy dance right here in my chair. You have made these past few months living gee eff much easier and less stressful for me. Wishing you a very Happy Holiday Season and hoping you will be able to kick back and take some well deserved time off for yourself. Thank you, my friend.

    • Nicole

      Hi, My Friend JoAnn,
      I’m so glad you’ve not found gee eff to be too stressful. It shouldn’t be! And you really hit the ground running!
      So happy that you’re pleased. Merry and happy!
      xoxo Nicole

  • http://www.facebook.com/pages/The-Kitchen-Classroom/135439699839346 The Kitchen Classroom on Facebook

    So excited to give it a try–thank you!

  • Janine

    Could a person (me) use a regular loaf pan for this recipe? :)

    • Nicole

      Hi, Janine,
      A hypothetical person could definitely use a regular loaf pan. This person (you or someone who loves you and wants to make this for you) should just be mindful not to fill it too high. If need be, she could put the extra dough in a few ramekins and bake them separately.
      xoxo Nicole

  • Pamela G

    Of course it’s going to be great New Year…you have a new cookbook coming out!!!! :)
    looking so forward…

    • Nicole

      Thanks, Pam! That really means a lot to me!
      xoxo Nicole

  • Dana Baker Coughlin on Facebook

    Well thanks a lot!! ;) I was going to be done baking but I just might have to try this

  • Janine Krantz Fugate on Facebook

    Bread proofer: something I never knew I wanted until I knew what it was. Caroline, here’s Nicole’s review of the bread proofer that convinced me I needed one: http://glutenfreeonashoestring.com/cornmeal-sandwich-rolls-plus-brod-taylor-bread-proofer-review/

  • http://www.freeeatsfood.com Terris@ Free Eats

    I grew up making panettone each Christmas with my little Italian Grandmother so it made me smile to see your recipe. Looks delicious!

    • Nicole

      That sounds like so much fun, Terris!
      xoxo Nicole

  • http://www.blackberryrambles.blogspot.com Heather L.

    Thank you so much! I love your recipes and can’t wait for your next book!

    • Nicole

      Hi, Heather,
      Hey, thanks. :) Merry and happy and everything nice to you!
      xoxo Nicole

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  • Michelle Wilcox on Facebook

    I saw this post this morning and decided, what the hey – it’s Christmas, I’m going to make this! It was soooo easy (I’ve never had much luck using yeast except in the bread machine!), rose beautifully, baked up a treat, and I just tried a piece…heaven!! Thank you SO much for this! It’ll be great lightly toasted with a little butter for breakfast, and then with my elevenses cuppa, a bit at 4 for tea time, and if there’s any left, a supper time snack! YUM!!

  • Kristin

    It’s like you read my mind! DD just asked me to make this, and I told her I didn’t know how. It IS a Christmas miracle! Thank you!!!!

    • Nicole

      So exciting, Kristin! I hope you have a very merry Christmas!
      xoxo Nicole

  • Peggy

    Thank you, Nicole, for making 2011 an enjoyable year with all the goodies you have shared with us each week! I will be getting the proofer in January as I love yeast breads & my current success rate leaves so much to be desired! lol I’m also looking forward to your new cookbook next fall. I know we will continue to be blessed with more fun recipes in 2012! Thanks again. Happy Holidays everyone. My daughter is arriving at the airport in a couple of hours & will be with us through the New Year so may not get a chance to tell everyone Happy Holidays! Be save & enjoy your time with family & friends!

  • http://www.heathersblog-o-rama.blogspot.com Heather :) :) :)

    Oh, I love bread. I’ll reintroduce that back into my diet soon…after I heal the things going on with my gut..but wow, this bread looks fantastic ;) :) Any excuse for a tasty treat that will pair up nice with coffee :) :) Happy CHRISTmas to you and your family. Love and hugs from the ocean shores of California, Heather ;)

  • Amanda DeLara on Facebook

    I’ve made so many of your recipes for today. I need to take pictures and comment on all of them!

  • Amanda DeLara on Facebook

    oh and everything turned out amazing!! better than non gf i swear!

  • Dorothy

    Thank you for this recipe. It is not Christmas with out Panettone bread made into french toast.

    • Nicole

      My pleasure, Dorothy. Merry Christmas!
      xoxo Nicole

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/christmas-panettone-bread/
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