Find out how to prepare recipes without wheat flour and without milk for those who suffer from intolerances
The traditional panettone recipe of Italian origin has conquered Brazilian tables, especially during the Christmas period. According to the Brazilian Association of Industrialized Biscuits, Pasta, Bread and Sweets Industries (Abimapi), the sector expects growth of up to 5% in sales volume and up to 8% in panettone turnover in 2024 Those who suffer from gluten and lactose food intolerances also fall into this consumer market and into the concerns of those who work in the gastronomic sector.
In this context, adapting traditional recipes to meet these needs becomes increasingly important. “Eliminating gluten and lactose can affect the flavor somewhat. Gluten is a wheat protein that gives elasticity to the dough and helps to obtain a soft and airy texture. By replacing it with gluten-free flours and other leavening agents, the consistency and flavor change a little”, explains the teacher of the UniSociesc Nutrition and Gastronomy courses, Adriana Reis de Andrade Silva.
In the case of lactose, according to the specialist, it is the sugar present milk which contributes to the sweet flavor of the panettone. By using vegetable milk or other sweeteners it is possible to enhance the sweet flavor with, for example, candied fruit.
Panettone can also be made at home. To achieve this goal, Adriana Silva underlines that it is essential to choose quality ingredients. “Making panettone requires patience and time. This is why I chose suggestions for quicker recipes, aimed at beginners”, he says.
Then, take a look at the advice of the professor of the UniSociesc Nutrition and Gastronomy courses!
Fruit panettone
Ingredients
- 1 cup potato starch
- 1/2 cup tea sweet tapioca
- 2 cups rice flour
- 2 teaspoons psyllium powder
- 1 teaspoon powdered pectin
- 1 teaspoon xanthan gum
- 100g clarified butter (lactose-free)
- 1/2 cup orange juice
- 3 eggs
- 1 cup sugar for the dough
- 2 tablespoons of sugar for the sponge cake
- 1 level tablespoon of organic yeast powder
- Almond essence and candied and dried fruit to taste
- hot water
Preparation method
Place the yeast, sugar loaf and a little warm water in a container and mix. Cover with cling film and leave to rest for 1h30. Then, in a mixer, add the rest of the ingredients, except the fruit, and beat until smooth. Add the reserved yeast, called sponge cake, and beat again until you obtain a smooth mixture. If necessary, add a little water to prevent the mixture from drying out. Finally add the fruit, mix and place the dough in a panettone mold. Leave to rest for 1 hour in a warm, draft-free place. After this time, place in a preheated oven at 170°C for 30 minutes. Serve immediately.
Chocolate
Ingredients
- 2 cups rice flour
- 2/3 cup of tea potato starch
- 1/3 cup sweet cassava starch
- 1 1/2 teaspoons CMC (sodium carboxymethyl cellulose)
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons dry yeast
- 1 cup of warm water
- 1 1/2 tablespoons oil
- 1/2 tablespoon of panettone essence
- 1/2 cup dairy-free mini chocolate chips
- 1 egg
Preparation method
Place all the dry ingredients in a mixer and mix. Add water and stir to combine. In a separate container, place the egg, oil and panettone essence and beat until smooth. Then pour the mixture into the mixer and beat for 3 minutes. If necessary, add a little water to prevent the mixture from drying out. Then, using a spoon, add the chocolate chips and mix. Place the dough in a 500 g panettone mold and leave it to rest in a warm, draft-free place for 40 minutes. After this time, bake at 180°C for 30 minutes, lowering the temperature to 160°C after 20 minutes. Serve immediately.
Extra tip
To ensure that the panettone It has the ideal consistency and a delicious flavor, it is essential to pay attention to some details during preparation. Among these, Adriana Silva suggests having a good mixer available and controlling the temperature. “The panettone dough requires a good kneading time. While mixing the dough, check the temperature and do not let it heat up too much, so the ideal is to knead with a few pauses,” he explains.
Furthermore, it is worth taking the opportunity to prepare the recipe. “Don’t forget to enjoy the experience of cooking and getting your hands dirty. And, in the end, use all your creativity and Christmas spirit to decorate the panettone in your own way. It can be a beautiful Christmas gift,” he concludes.
By Genara Rigotti
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
