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Pandoro, the Christmas dessert but gluten-free


Gluten-free Pandoro

Preparing gluten-free pandoro is not that difficult and in an instant your Christmas celebrations will be safe, even if you have celiac guests.

With the arrival of the holidays it is impossible to resist the temptation to try your hand at Christmas recipes. However, the question becomes more complicated if the research must be directed, for one reason or another, towards gluten-free recipes. This is why we decided to experiment a little and offer you our version of gluten-free pandoro.

As with all gluten-free recipes, even in this case the most important step is choosing the right mix of flours . There are so many on the market today and if you choose a branded product suitable for preparing gluten-free sweet recipes you can rest assured that your pandoro for celiacs will be amazing .

Let's find out together what is needed, in addition to a special 1 kg mould , to prepare gluten free pandoro.

Pandoro
Pandoro

Ingredients

for the dough

  • Gluten-free flour for cakes – 300 g
  • Eggs – 3
  • Yolk – 1
  • Granulated sugar – 100 g
  • Butter – 200 g
  • Milk – 50 ml
  • Vanilla pod – 1
  • Xanthan Gum – 5 g
  • Fine salt – 1 pinch
  • Fresh brewer's yeast – 20 g
  • Powdered sugar – to taste

Preparation

how to prepare gluten-free pandoro

1

Combine the eggs and sugar in a bowl and beat them with an electric whisk until they are light and fluffy.

2

Add the soft butter and the vanilla seeds, which you can extract by cutting the berry in half lengthwise.

3

Dissolve the yeast in the warm milk and add it to the mixture.

4

Then add the flour and xanthan gum and mix first with a spoon and then by hand until you obtain a smooth and homogeneous dough.

5

Let it rise for 3 hours in a bowl covered with a cloth and away from drafts.

6

Then quickly deflate the leavening and transfer it into a well-buttered and floured 1 kg mould .

7

Let rise for another 3 hours .

8

Finally, cook at 170°C for 50 minutes, taking care that the surface does not brown too much. In this case, cover it with a sheet of aluminum foil.

9

Once baked, let cool completely and remove from the mold gently.

10

Serve decorated with a sprinkling of icing sugar.

See how simple it is to prepare gluten-free pandoro di Verona? Keep in mind that it is possible to transform the recipe and make it suitable for those who suffer from lactose intolerance .

For the gluten and lactose free pandoro you will need lactose free milk and butter or margarine and vegetable milk of your choice. The quantities remain those indicated at the beginning.

At this point, what do you think about preparing gluten-free panettone too? The result is truly amazing.

Conservation

Gluten-free pandoro can be kept for 3-4 days under a cake tin or, alternatively, for the same period in a plastic bag.


Riproduzione riservata © - WT

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