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Panettone

celiac-mommy

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celiac-mommy Collaborator
celiac-mommy
Posted

I just tried my 1st panettone and I'm in love. Of course it wasn't gluten-free, but I would like to try to make one. Does anyone have a tried and true recipe? Did you use a traditional panettone pan or something else? I did search online for a recipe and found a few, but there weren't any reviews and I'd like something that's been tried...

Thanks!

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purple Community Regular
purple
Posted

I saw a gluten version on recipezaar that you could try to convert. I think it took less than 3 cups of flour. You could try 1/2 a recipe.

I buzzed over there again and saw lots...maybe one could work for you, needs to be converted of course...there is even one done in a bread machine with lots of reviews.

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author
I saw a gluten version on recipezaar that you could try to convert. I think it took less than 3 cups of flour. You could try 1/2 a recipe.

I've only tried to convert a yeast bread recipe once and the remnants of the "bubble over" are still cemented into the bottom of my new oven <_< Is there a trick to doing it successfully? Any changes with the wet or dry ingredients? This pannetone is so light and airy, I have a feeling the gluten-free version will be more dense and dare I say "brick-like" ;)

But if you have any suggestions, I will try it this weekend and let you know how it turns out!

purple Community Regular
purple
Posted
I've only tried to convert a yeast bread recipe once and the remnants of the "bubble over" are still cemented into the bottom of my new oven <_< Is there a trick to doing it successfully? Any changes with the wet or dry ingredients? This pannetone is so light and airy, I have a feeling the gluten-free version will be more dense and dare I say "brick-like" ;)

But if you have any suggestions, I will try it this weekend and let you know how it turns out!

Sorry, we are not big bread eaters so I haven't experimented much.

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