Gluten-Free Homemade Panettone

Combine 150 ml of natural orange juice, brown sugar, and dry yeast. Let it sit for 5-15 minutes until frothy in a warm place.
In a bowl, whisk together the eggs, coconut oil, apple cider vinegar, and orange zest.
In a separate bowl, mix oat flour, potato starch, almond flour, pulverized xylitol, and xanthan gum.
Mix the liquid ingredients with the yeast.
Gradually add the wet mixture to the dry mixture, stirring carefully with your fingertips until well combined. Add the remaining orange juice little by little and monitor the hydration of the batter. If necessary, add a little more juice.
(When using different brands or batches of flour, it's important to observe how the panettone batter absorbs hydration, which can be also influenced by the humidity in the air.
When making gluten-free panettone, it's important to ensure that the batter has the right consistency. It should be fluid, not too thick or too runny, and should easily take the shape of the panettone without much effort.
To achieve this, you need to add the remaining orange juice gradually and keep an eye on the batter's hydration. If necessary, you can add a little more juice. Without proper hydration, the yeast won't activate the batter, and it won't rise. This will result in a heavy and hard panettone that lacks the desired lightness and softness.)
Dust the fruits and chopped walnuts with a tablespoon of reserved potato starch to prevent sinking during baking. Fold them in panettone batter.
Transfer the panettone batter evenly inside a 500 ml panettone mold, filling it up to 3/4 of the mold's capacity.
(In case you don't have a panettone mold, you can use a greased 8-inch round pan instead. However, keep in mind that the panettone will be wider than taller.)
Allow the batter to rise in a warm place for 1-2 hours or until doubled in size.
Bake the gluten-free panettone in a preheated oven at 180ºC/350ºF for around 35-40 minutes or until it turns golden brown.
You can check if it's done by doing the toothpick test or by checking the internal temperature, which should read 88-90ºC/190-194°F. If the panettone starts to brown too quickly, cover it with aluminum foil and continue baking.
Let the panettone cool before slicing. Serve and relish in the guilt-free joy of a gluten-free and low-carb holiday treat!

Gluten-Free Homemade Panettone

Equipment

Ingredients

Instructions

Nutrition

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