gluten free panettone
Holiday time is here and there is much reason to celebrate.
Despite the global public health crisis, the world is beginning to learn more about what’s most important (like a reasonable U.S. President) and how to keep each other safe (wearing masks).
As things start to slowly change, I hope that we move forward and not back to the way things were.
We are celebrating that forward movement with wholesome treats for ourselves and, of course, for Santa (our kids are one and four!).
Enjoy this recipe and be nourished by the gratitude you find for the joyful things in your life.
This gluten-free panettone also happens to be a delicious dairy-free dessert and is naturally sweetened for those avoiding sugar.
I grew up with Panettone, which simply means “big bread”. It’s a traditional Italian holiday dessert and is made with a sourdough starter, although you can also use yeast.
PANETTONE
You will need:
1/2 cup bubbly sourdough starter
1/2 cup water
1/2 cup sorghum flour
1/4 cup plant milk
3 eggs, beaten
1/4 cup honey
1 cup sorghum flour
1 cup almond flour
1/2 cup arrowroot flour
1/4 cup coconut flour
2 teaspoons sea salt
1/4 cup coconut oil, soft
1 teaspoon vanilla extract
1 cup chopped dried apricots
1/4 cup raisins
Whisk starter with water, and then stir in the 1/2 cup sorghum flour. Cover with a cloth and leave out overnight.
Beat the milk, eggs and honey together, and then beat in the leaven. When the leaven's incorporated into the liquid ingredients, beat in the flour, salt, butter, water and vanilla. Form it into a ball, and let it rise in a covered mixing bowl for 4 hours.
Turn out the dough onto a well-floured surface, and flatten it into a rectangle. Sprinkle the the rectangle with candied citrus peel and raisins, and then form the dough into a ball. Place the dough in a round Dutch oven, and allow it to rise in an unheated oven for 2 hours.
Take the panettone out of the oven and preheat it to 350 degrees.
Bake the panettone for about an hour, or until it’s golden brown. Check it after 45 minutes. You can also insert a skewer to see if it comes out clean.
Cool for at least an hour before diving in.
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