PREPARE IT EASILY WITH ANGEL MIX

Classic Gluten Free Panettone, with Eggs, Butter, Honey and Milk

Recipe for two 500g Panettone

300g Corn starch
40g Brown rice flour
10g Chickpea flour
10g Very fine blond flaxseeds
5g Whole sorghum flour
5g Quinoa flour
10g Whole milk powder
110g Granulated sugar
4g Fine salt
25g Fresh yeast
70g Angel Mix

300g Water at room temperature
30g Vegetable oil (sunflower, corn, mixed seeds, etc.)
20g Honey of your choice
2pcs Whole fresh eggs (110g)
Flavors to taste

30g Soft butter

Raisins, chocolate chips, candied fruit, etc. at will

Preparation

Combine all the powders and the crumbled fresh yeast in the mixing bowl with the "leaf" hook.
Gradually add the liquid ingredients, working the dough vigorously for about ten minutes, and cleaning the sides of the bowl from time to time, bringing the mixture back to the center with a tarot.
Once you have obtained a smooth and homogeneous mixture, continue to work at medium speed and add the butter little by little until completely absorbed.
Add the additional ingredients and distribute the mixture into two 500g capacity paper moulds (600g dough is to be placed in each mould). Level with the back of a wetted spoon and slap the bottom of the mould to remove any air bubbles.

Proofing and baking

Lightly brush the surface of the Panettone with oil and cover with a plastic bag.
Leave to rise at 35°C for approximately 2h45' or until doubled in size.
Cook for 10' at 200°C in a preheated ventilated oven and another 18' at 180°C.
Remove from the oven and leave to cool upside down for at least 3 hours. Store in an airtight container for approximately 4/5 days.

Notes

  • Quinoa and Sorghum can be replaced with an equal quantity of Brown Rice Flour.
  • Brown rice flour can be replaced with white buckwheat flour (not the classic "wholemeal" flour).
  • Cooking times and temperatures are indicative and may differ from those suggested.
  • To let the Panettone rise well, it is possible to place it in a particularly warm room, or inside the oven with the light on or with a bowl of hot water, to be replaced from time to time to maintain the ideal temperature for leavening.
  • The product does not contain emulsifiers and preservatives, therefore it has a shorter useful "life" than "artisanal" industrial products found on the market.

with ANGEL MIX YOU CAN ALSO MAKE IT VEGAN!

Gluten-free, wheat starch free and 100% vegan Panettone

Basic recipe x 2 pieces of 500g each of Panettone

200g Corn starch
80g Rice starch
40g Tapioca starch
50g White buckwheat flour
10g Chickpea flour
10g Very fine blond flaxseeds
90g Brown sugar
3g Salt
15g Fresh yeast
15g Xanthan
20g Angel Mix

340g Water at room temperature
40g Vegetable oil (sunflower, corn, mixed seeds, etc.)
Flavors to taste

120g Raisins, softened in warm water and drained
60g Dark chocolate chips

Preparation

Gather all the powders and the crumbled fresh yeast in the mixing bowl and start it at low speed using the "leaf" attachment.

Pour in the liquid ingredients and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl, using a spatula and bringing the mixture back to the centre.

When you have obtained a smooth, soft and homogeneous dough, add raisins and chocolate chips and knead at low speed until the suspensions are evenly distributed.

Transfer the mixture into two 500g capacity baking cups, level the surface with the back of a spoon dipped in cold water and cut a cross mark using a tarot card.

Proofing

Leave to rise at 30°C with 60/70% humidity, for about two hours, or in any case until it doubles in size, the surface of the Panettone must exceed the sides of the baking mould.

Otherwise place the tray with the baking moulds in a bag, previously brushed with oil or non-stick spray and leave to rise in a switched off oven with a bowl of very hot water, to be replaced every half hour or so, to guarantee the necessary temperature for a correct proofing.

Baking

Preheat the oven to 200°C and bake the product for 10 minutes.
After that, lower the temperature to 180°C and continue baking for another 18/20 minutes.
Remove the products from the oven and leave to cool on a wire rack or, even better, placing the Panettone upside down, until completely cooled.
Close in an airtight container or bag and consume within a few days.

Notes

The vegan product is certainly "poor" in taste compared to a traditional product, being gluten-free, without wheat starch, butter, milk, honey, eggs, etc.
However, it is possible to enrich the product using some "tricks", for example:

  • Use an excellent quality vanilla pod - soft and pulpy - cut and scraped lengthwise:
  • Soften the raisins in orange juice and cognac, squeezing them well before adding them to the mixture. The remaining juice can be reused for another time;
  • Make an aromatic mixture, blending the peel of oranges, lemons and candied oranges, and let it "ripen" in the refrigerator for at least 12 hours before using it;
  • Add some ripe, pitted dates to the aromatic mix and blend everything finely.
  • Choosing excellent quality whole brown sugar will give deeper notes of taste and aroma to the finished product.

"It is possible to replace buckwheat flour with brown rice flour"

Moreover..

Use this recipe to prepare delicious and soft "Pan Dolci" (Sweet Breads): add walnuts, caramelized almonds, red berries and dehydrated blueberries, chopped figs and dates, reduce the water to obtain a firmer dough and follow the recipe.

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