Share
Panettone Gluten free and lactose free
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
3 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Biological Yeast10 g
- Demerara sugar1 tablespoon
- Rice Flour78 g
- Warm orange juice120 g
- Rice Flour78 g
- Oat flour50 g
- Sweet Sprinkle110 g
- Demerara sugar120 g
- Brown Sugar50 g
- Xanthan Gum1 teaspoon
- Salt1/2 teaspoon
- Large eggs3 unit(s)
- Essence of Panettone1 tablespoon
- Organic Apple Cider Vinegar1 tablespoon
- Olive oil120 ml
- Orange or lemon zest1 teaspoon
- Raisins to taste
- In a bowl add the biological yeast, 1 tablespoon of demerara sugar, 78 grams of rice flour and 120 ml of warm orange juice, mix well, cover with a tea towel and let it rest for 40 minutes in a closed place ;
- In another container sift: 78 grams of rice flour, 50 grams of oat flour, 110 grams of sweet starch, 1/2 teaspoon of salt, 1 teaspoon of xanthan gum. Add: 120 grams of demerara sugar and 50 grams of brown sugar, mix everything and set aside;
- In another container beat with a fue, 3 large eggs, 1 tablespoon of panettone essence, 1 tablespoon of organic apple cider vinegar, orange or lemon zest and 120 ml of olive oil. Mix and add with the dry ingredients, little by little;
- Take the first mixture of biological yeast, stir slowly and mix everything together with the raisins;
- Place the panettone dough in the paper cups, a little above half the cup. Place these molds in a larger mold, place them in the oven (off) and place a cup of hot water together, in the same mold. Let rest for approximately 1 hour. If necessary, after 30 minutes of resting, add another 1 cup of hot water.
- After this resting time, remove the cups with water and turn on the oven at 200 degrees for approximately 40 minutes.
Did you like this recipe?
You may also like
broccoli soup
Broccoli salad
mixed cake
By
Pasta with broccoli