Practical and inclusive: find out how to make gluten-free and lactose-free panettone in a pan

Are you already counting down to Christmas in your house? Ever since the supermarkets started filling the shelves with panettone and chocotone, the anxiety for the appointment had already taken hold of the Brazilians. But if you can’t or don’t want to consume industrialized versions of these delicacies, we’ll teach you how to prepare one. gluten and lactose free panettone🇧🇷

The Kitchen Guide has already taught you how to make a delicious gluten-free and sugar-free vegan panettone. Now, chef Susan Martha will show you how to prepare a gluten-free and lactose-free panettone in the most practical way possible: in the pan🇧🇷 Yes, did you ever think you could have an inclusive panettone so easy?

If you don’t consume gluten or ingredients of animal origin, it was even easier to have your own typical delicacy of that time at home. After all, everyone deserves a panettone for Christmas! Obviously we won’t leave anyone out.

Ah, and to make everything even easier, the chef reveals an important detail for the preparation of this recipe. “The secret is to use the small nonstick skillet from 13 to 14 cm”, he explains. Don’t forget this detail when preparing your panettone, okay? Now let’s move on to the recipe!

Gluten-free and lactose-free Panettone

Time: 25 minutes

Performance: 4 pieces

Difficulty: easy

Ingredients:

• 3 tablespoons of rice flour (26 grams)
• 3 tablespoons of oatmeal (23 grams)
• 3 tablespoons of sweet sprinkles (23 grams)
• pinch of salt
• Pinch of nutmeg
• 1 tablespoon of cranberries (10 grams)
• 1 chopped apricot (6 grams)
• 1 tablespoon of chocolate chips (12 grams)
• 1 tablespoon of walnuts (8 grams)
• 1 teaspoon of baking powder (5 grams)
• 3 tablespoons of peeled ripe peach puree (45 grams)
• 1 egg (50 grams)
• 1 tablespoon of vegetable oil (15 ml)
• 1 tablespoon demerara sugar (13 grams)
• 1/2 teaspoon of panettone essence
• 1/2 teaspoon of orange essence

optional decoration

• 2 tablespoons of semisweet 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. Then 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 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 for another 5 minutes.
9. Pass the silicone spatula on the sides and use it to turn the panettone to be cooked on the other side
10. Cook for another 4-5 minutes on the second side, again over low heat with the pan covered.
11. When the panettone is well browned on the other side as well, 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, then 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.