A great recipe for you today from Dr O at the Gluten Free Society. It uses his grain free bread mix, which you can get in the US. But it’s basically almond and coconut flour with psyllium husk so you can make it yourself in the UK pretty easily. I make a similar sandwich bread myself with flax, which acts as a binder just as well as psyllium, so I’ll share that for you too below. Mine doesn’t use coconut flour either.
First, here’s his recipe – with some adjustments from me [ ] to make it truly grain free (I’m always more strict!):
Also known as Christmas cake, my Panettone recipe is meant to be a delicious treat for the holidays
https://www.glutenfreesociety.org/
The following makes 1 large panettone, about 8 servings
Ingredients:
1/2 cup diced dried mango (no sugar added) [watch fruit has not had rice flour added to stop it sticking to machines, try to get sulphur-free too]
1/2 cup diced dried apricot (no sugar added) [ditto]
1/2 cup raisins (no sugar added) [ditto – you can change the fruits to suit you, of course]
1 cup freshly squeezed orange juice [or other juice you can tolerate]
1 ounce vodka – Optional [if using, use potato vodka, otherwise this is not grain free??!]
1 package Warrior Bread Mix [see my bread recipe below]
1/4 cup monk fruit sweetener [or stevia, honey or whatever, avoid extracts and stuff in plastic]
6 or 7 eggs (enough for 1 cup of egg whites)
1/2 cup melted vegan butter [or oil]
1/2 cup light coconut milk (from a can or carton) or almond milk [I’d make your own, cans and cartons often have corn]
1 tablespoon vanilla extract [er, no, unless it’s a non alcohol extract! Use that or vanilla powder instead]
Baking Instructions:
1. Add the dried fruit to a mixing bowl or measuring cup and pour the orange juice and vodka over it. Allow to soak for 1 hour.
2. Preheat oven to 350.
3. Stir Warrior Bread Mix and monk fruit together in a large bowl.
4. Separate the eggs. Use enough eggs until you have 1 cup of egg whites.
5. Pour the butter/oil, milk, extract/powder, and egg yolks into the warrior mix and stir to combine. Add in the juice and dried fruit and continue to stir.
6. Whisk the egg whites until it gets frothy, but before the soft peak stage, about 3 minutes.
7. Pour 1/3 of the egg whites into the bread mix and stir to combine. Repeat with the next 1/3, then the last 1/3, gently folding the whites into the mixture.
8. Pour this mixture into a small cake pan or panettone mold, filling it all the way to the top.
9. Bake at 350 for 30 minutes. Turn oven to 300 and bake another 1 hour. Turn the oven off and let it stay in the oven for the last 30 minutes.
10. Remove from the oven and allow to cool for 30 minutes before serving.
Shop Warrior Bread Mix here, and enter code SAVE20 to get 20% off. Offer ends Monday at midnight.
OK, no Warrior Mix? Here’s a recipe similar to how I make my bread. This uses almond flour and flaxseed as that’s great for protein and phyto-oestrogens for menopause! Adapt this recipe for your panettone. (So much easier now I have eggs back, yay!)
Let me know how it turns out if you make it – pics of you enjoying it, please…!