Gluten-free Panettone

Sultanas, mixed peel or chocolate chips. The amount used will depend on your taste.

15g (1/4 cup) Psyllium husk

420ml (2 cups) Lukewarm water

100g (3/4 cup + 1 tbsp) Tapioca starch

90g (3/4 cup) Cornflour

60g (1/2 cup) Rice flour

120g (1 cup) Plain flour

50g (1/2 cup) Sorghum flour

2 tsp Baking powder

2 ½ tsp Xanthan gum

2 ½ tsp Instant yeast

80g (1/2 cup) Caster sugar

½ Orange zest

1 l Free range egg

2 l Free range egg yolks

60ml (1/4 cup) Olive oil

½ tsp Salt

½ tsp Vanilla

40g (or 1.5 oz) Butter (optional)

METHOD

1.     In a bowl, mix the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

2.     In a large bowl or the bowl of a stand mixer, whisk together all the dry ingredients.

If using active dry yeast instead, you need to activate it first. Mix it with about a tablespoon of the sugar and 80g (⅓ cup) of the lukewarm water listed in the recipe. Set the mixture aside for 5-10 minutes, or until it begins to froth. Then, add it to the dry ingredients.

3.     Make a well in the centre of the dry ingredients and add the orange zest, egg, egg yolks, oil, salt, vanilla and psyllium gel, and mix well to combine.

4.     Mix using the dough hook until smooth, and all the ingredients are incorporated. Turn up the machine and beat for an additional 5-6 minutes (if using a stand mixer) or 8 minutes (if kneading by hand). To prevent any dry patches of unmixed flour, occasionally scrape along the sides and bottom of the bowl using a rubber spatula.

5.     The final dough will be very soft and sticky – that's okay, you'll be working on a generously floured surface and with floured hands, so it shouldn't be a problem. Resist the temptation to add more flour to the dough, as that can make the final panettone too dense and dry.

If you find the dough too sticky to handle, chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and easier to handle.

6.     Turn out the dough onto a generously floured surface and dust the top of the dough with flour. Pat it down until it's about 1 inch (2.5cm) thick. Scatter the extras (candied peel, chocolate chips, raisins) over the dough. Just make sure that the extras are completely covered by the dough.

7.     Give the dough a careful and gentle knead until the add-ins are evenly distributed, then shape it into a ball. Do not need it for too long.

8.     Use a pastry brush to remove any excess flour, and then carefully place the panettone into the paper mould, seam side down. I recommend placing the paper mould onto a baking sheet, so it's easier to move around.

9.     Use a bread lame or a sharp knife to score a shallow cross on top of the panettone, from edge to edge.

Scoring the panettone before proofing ensures that it rises evenly without any tearing or cracking, and it'll give you a nicer-looking top crust.

10.  Lightly cover the paper mould with cling film to prevent the panettone from drying out. Proof in a warm spot until doubled in size, about 2 – 5 hours depending on the temp in your kitchen. The dough will double in size during proofing.

11.  About 30 minutes before your panettone is ready to be baked, start preheating your oven. Adjust the oven rack to the lower middle position and preheat the oven to 350ºF (180ºC).

12.  Once the panettone has doubled in size, brush it lightly with some egg white (don't brush over the scored parts). Then, score it again between the previous scores for better oven expansion, a taller loaf, and an open crumb. Finally, place a small pat of butter in the centre of the dough.

13.  Bake at 350ºF (180ºC) for about 55-80 minutes, or until an inserted toothpick comes out clean, and the top is a deep golden brown. If your panettone starts browning too much, cover it with a sheet of aluminium foil, shiny side up, and continue baking until done. I usually cover it after about 25-30 minutes, but it will depend on your oven.

14.  Flip the panettone upside down with skewers right away.

15.  You must use metal skewers for cooling gluten-free panettone. Gluten-free panettone is heavier than regular panettone, and this can cause wooden skewers to snap.

16.  Using the metal skewers, hang the panettone upside down between two containers or pots and allow it to cool completely, at least 4 hours.

17.  You can even allow it to hang overnight – that actually produces the best crumb. To prevent it from drying out overnight, place the panettone (still hanging upside down from the metal skewers) inside a large pot, and then cover the pot with a couple of clean tea towels. Make sure to only place it inside the pot after it's cooled completely. If you were to place a hot panettone inside the pot, the steam released would result in condensation build-up, which can negatively affect the texture of your panettone.

18.  Make sure that the panettone is cooled completely before you cut into it. The cooling process is essential if you want it to have the best possible crumb.

This gluten-free panettone keeps well in a closed container in a cool, dry place (or at room temperature) for 2-3 days.