Christmas Panettone for the Gluten Intolerant
Gluten Free Panettone is finished for our breakfast tomorrow and although they didn’t rise as much as their sister gluten filled variety, they are still light and airy and taste wonderful.
I used the recipe from breadtopia.com, Naturally Leavened Christmas Panettone, which uses sourdough starter. From their website, “Breadtopia community member Dan Dee @djd418 generously offered to share his panettone recipe with us. Dan won the Minnesota State Fair Baking Competition Ethnic Baking Sweepstakes Award with this panettone. Starting with translations from Italian blogs several years ago, he developed his own strategies and explains them below.” Check out the recipe.
I replaced the sourdough starter with gluten free sourdough starter and made substitutions for gluten free.
Unfortunately, I did not plan ahead enough to get paper molds here, so I used baking pans lined with homemade parchment molds. But alas, Christmas Panettone for the gluten intolerant! This was always a favorite of mine and I haven’t had it for many years. What a treat!