October 31, 2014 2:32 pm Leave your thoughts
A gluten-free take on the ever-popular panettone from our friends at Orgran.
400ml warm water
60g softened butter or margarine
290g maize corn flour
85g rice flour
100g Orgran Gluten-Free Gluten (GFG)
2 tbsp caster sugar
1 tsp salt
2 large eggs
⅓ cup skimmed milk powder
3 tsp dry yeast
4 tsp gluten-free baking powder
1½ tsp crushed anise seeds (optional)
60g cup raisins
40g chopped pecans
60g candied orange peel (optional)
Preheat oven to 170ºC (340ºF).
Grease a deep cake tin.
Place the dry ingredients (except for the seeds, raisins, pecans and peel) in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Add the seeds, pecans, raisins and peel and mix well.
Lightly beat the eggs in a separate container, then add to the dry ingredients. Add water and mix well to form a smooth and consistent mixture.
Spoon the mixture into the prepared cake tin.
Smooth the top with 1 tbsp of milk.
Bake on the bottom shelf of the oven for 30 minutes.
Reduce the heat to 160ºC, cover the top with foil and bake for another 30 minutes.
When the bread is baked, cool in the tin for 5 minutes, and then continue cooling on a wire rack for 30 minutes before slicing.
This post was written by Sue