This week on the show, Evan talks with Jeanne Sauvage, author of the Art of Gluten-Free Baking blog and a new book called Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats.
Sauvage’s book has everything from rugelach to lebkuchen, all made with with her signature gluten-free flour: a mix of brown rice flour, white rice flour, sweet rice flour, tapioca flour, and xanthan gum.
Below, she shares her recipe for Gluten-Free Panettone.
(From Jeanne Sauvage’s Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats)
8 to 10 servings
There are many theories about the derivation of the name for this traditional Italian holiday bread. According to some, it comes from a person named Toni, and the word is a shortened version of pan de Toni, “Toni’s bread.” Other stories relate that the ingredients were very expensive and that the name is a version of pan del ton, “bread of luxury.” Whatever the origin, I have always liked this bread. I used to get it at a local Italian grocery each Christmas before I was diagnosed with gluten intolerance. I am thrilled to create this gluten-free version. Like many of its counterparts around the world, panettone is full of dried fruits that have been soaked, or macerated, in alcohol, but it is lighter and sweeter than its German cousin, stollen. Traditionally, the bread is baked in a decorative paper mold that gives it a cylinder shape.
1 cup/145 g raisins, preferably golden
1 cup/150 g chopped mixed dried fruit, such as apples, apricots, plums, cherries, cranberries, or peaches
½ cup/120 ml rum
3¾ cups/525 g Jeanne’s Gluten-Free All-Purpose Flour (see below)
2/3 cup/130 g granulated sugar
¾ tsp salt
2 tsp xanthan gum
4 tsp baking powder
2 Tbsp active dry yeast
1 tsp grated lemon zest
1 tsp grated orange zest
1 tsp pure vanilla extract
3 extra-large eggs, at room temperature, plus 1 egg yolk, at room temperature
½ cup/115 g unsalted butter, melted and cooled to room temperature, plus melted butter for brushing
1¼ cups/300 ml water, at room temperature
Neutral-tasting oil such as rice bran or canola for greasing
To make the macerated fruit / At least 3 hours before you make the dough, place the raisins and dried fruit in a small bowl. Add the rum and stir to combine. Cover with plastic wrap and let stand at room temperature, stirring every so often. The fruit may also be macerated overnight.
In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, sugar, salt, xanthan gum, baking powder, yeast, lemon zest, and orange zest on low speed for a few seconds to combine. Add the vanilla, whole eggs, and egg yolk and beat for a few more seconds to combine. Add the ½ cup/115 g butter and beat to combine. Add the water and beat to combine, then increase the speed to high and beat for 3 minutes longer.
Grease a large bowl with oil. Scrape the dough into the oiled bowl and loosely cover with plastic wrap. Let stand in a warm, draft-free place to rise until nearly double in bulk, about 2 hours.
Return the dough to the bowl of the stand mixer and fit the mixer with the dough hook. Drain the macerated fruit and discard the liquid. Add the fruit to the dough and beat on low speed for several seconds, until the fruit is well mixed with the dough. You can also do this by hand with a large spoon.
Place a disposable 6-by-4-in/15-by-10-cm paper panettone mold on a cookie sheet. Carefully scrape the dough into the mold. Push the dough around so that it evenly fills the mold, and the mold is round with no points or angles jutting out from the sides. Smooth the top, using a circular motion. Cover very loosely with plastic wrap and let stand in a warm, draft-free place until the dough has risen a bit above the mold, about 1 hour.
Meanwhile, preheat the oven to 375°F/190°C/ gas mark 5. (This will give the oven enough time to heat thoroughly.)
Remove the plastic wrap and lightly brush the top of the dough with melted butter. Bake for 30 minutes. Tent the top loosely with aluminum foil to prevent burning and continue to bake until an instant-read thermometer inserted into the middle of the bread reaches at least 185°F/85°C, about 1 hour. Very carefully place the bread, still in the mold, on a wire rack and let cool completely. Do not slice until it is completely cooled. Serve by ripping the paper away from section you want to slice and then cut into wedges.
Panettone is best within a couple of days after baking. Store at room temperature with the sliced part covered with plastic wrap or aluminum foil for up to 5 days. Microwave or toast slices of the bread to refresh the texture.
Jeanne’s Gluten-Free All-Purpose Flour
Makes 4½ cups / 660 g
1¼ cups/170 g brown rice flour
1¼ cups/205 g white rice flour
1 cup/165 g sweet rice flour
1 cup/120 g tapioca flour
scant 2 tsp xanthan gum
In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.