Grain Free Panettone!

With Christmas right around the corner I really wanted to track down & bring back one of my favorite older recipes!

This SOFT, Fluffy and tender Panettone bread is made in the perfect individual serving. I opted to make them this way as I knew I would get a much fluffier end result & that the recipe would MUCH much easier for you to make.

Traditionally making Panettone is kind of a process. After baking the bread has to be flipped upside down and hung to prevent it from deflating. That step is not required for this great little recipe!

I do hope to create another full size version using one of my favorite gluten free all purpose blends before Christmas this year but we shall see how that goes. :) I Never know how long a recipe will take me considering that sometimes I only need to test 2-3 times and sometimes well over 20 times. I do know that if it doesn’t happen this Christmas it will by next year. Either way- this simplified grain free recipe is EXCELLENT. Panettone makes for an amazing Christmas morning breakfast treat!

Grain Free Panettone

Print

With ImageWithout Image

Yield: 10-12 Single Serving Sized Panettone

Author: Brittany Angell

Prep time: 15 MinCook time: 20 MinInactive time: 45 MinTotal time: 1 H & 20 M

Ingredients

Yeast Mixture

• 2 tsp Fast Acting Yeast
• 6 TBSP Honey
• 10 Tablesoons of warm water
• 1 Tablespoon of Vanilla Extract

Bread Dough

• 7 Egg Whites (from Large Eggs)
• 1 ½ packed cup Almond Flour (216g)
• 1 cup Tapioca Starch (127 grams)
• 1 cup Potato Starch or Sweet Potato Starch (161g)
• 1/4 cup of ORGANIC Cane Sugar
• 2 ½ tsp xanthan or guar gum
• 1 TBSP Baking Powder
• ½ tsp Salt
• 1/2 cup Spectrum Shortening

Optional add-ins totaling 1- 1/2 cups of dried fruit):

• Chopped Candied Oranges
• Raisins
• Dried cranberries
• Other chopped dried fruit.

Instructions

1. Preheat oven to 375 degrees to create a "proofing box" And place 6 large (penettone style) Muffin tins (or regular muffin liners) in a muffin tin.
2. Mix into a small bowl or cup the Yeast, Honey, Warm water and Vanilla Extract. Set aside to let the yeast activate.
3. In the bowl of a stand mixer (or in a basic bowl if you have a hand mixer) place in the 7 egg whites. Set aside.
4. Place another bowl over a kitchen scale and add dough ingredients. Mix well. (if you have a sifter and some patience sifting these ingredients yields ever better bread!)
5. Go back to the egg whites bowl and beat those on high until they foamy. Pour in the yeast/honey mixture and beat on high for another 15 seconds.
6. Using a spatula fold in the flour mix little by little into the egg white mixture! Do this slowly and carefully. You should end up with a sticky wet dough. Stir in the optional dried fruit.
7. Divide the dough between 10-12 muffin cups. Then to smooth the tops out- dip the spoon in water and then smooth out of the tops of the bread.
8. Turn off the oven- and then place the bread into the oven for 30 minutes with a crack open. This will allow the dough to proof (aka Puff up!)
9. Remove the bread from the oven after 30-45 minutes and then preheat the oven to 375 again.
10. One preheated place back in the oven. Bake 20 minutes. Placing a sheet of tinfoil or parchment over the bread the last ten minutes to prevent burning,
11. Remove from oven. Store at room temperature in a sealed bag or container once cooled or freeze for later!

Notes

If you want this bread to turn out properly USE THE GRAM measurements otherwise I can assure that yours will turn out like mine!

DO NOT MAKE ANY SUBSTITUTIONS!

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it # bakingangell