Panettone Panettone recipe (gluten-free and lactose-free)

The recipe is ready in 25 minutes

«The advice for panettone made in a pan is to use a small 13-14 cm non-stick pan», explains chef Susan Martha, an expert in gluten-free and lactose-free recipes who created this recipe.

Total preparation time: 25 minutes / Yield: 04 pieces

Dry ingredients:

• 3 tablespoons of rice flour (26 grams);
• 3 tablespoons of oatmeal (23 grams);
• 3 tablespoons of sweet tails (23 grams);
• Pinch of salt + pinch of nutmeg;
• 1 tablespoon of cranberry (10 grams) + 1 chopped apricot (6 grams);
• 1 tablespoon of chocolate chips (12 grams) + 1 tablespoon of nuts (8 grams)
• 1 teaspoon of baking powder (5 grams).

wet ingredients:

• 3 tablespoons of peeled ripe peach puree (45 grams);
• 1 egg (50 grams);
• 1 tablespoon of vegetable oil (15 ml);
• 1 tablespoon of demerara sugar (13 grams);
• 1/2 teaspoon of panettone essence + 1/2 teaspoon of orange essence.

Optional Decoration:

• 2 tablespoons of dark chocolate (24 grams);
• 1 tablespoon of vegetable milk (15 ml);
• 1 apricot halved (6 grams);
• 1 halved walnut (2 grams).

Method of preparation:

1. Grease a small 13 cm non-stick frying pan with a little oil.
2. In a small bowl or tureen, mix the flours, salt, nutmeg, chopped apricots and cranberries with a fork.
3. Make a well in the center of the dry mix and add the wet ingredients.
4. Mix well until a homogeneous mass is formed and then add the nuts and chocolate.
5. Finish with the yeast, mixing quickly and then transfer the dough to the previously greased pan.
6. Stack two or three oven racks so the flame is away from the pan, place the pan on top, cover it, then lower the heat.
7. Cook over low heat, always covered, for about 10 minutes.
8. Turn off the heat and keep the pan on the fire off for another 5 minutes.
9. Pass the silicone spatula on the sides and then use it to turn the panettone to be cooked on the other side.
10. Cook for another 4-5 minutes from the second side, always over low heat and with the pan covered.
11. When the panettone is also golden on the other side, turn off the heat, remove it from the pan and let it cool on a wire rack or plate lined with absorbent paper.
12. To make the glaze, melt the chocolate every 30 seconds in the microwave or in a bain-marie, add the vegetable milk and mix well.
13. Cover the panettone with the chocolate icing and then decorate with apricot and walnuts.

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Source: Terra

Ben

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.