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The gluten-free Pandoro

ingredients

servings

10

Glutenfree flour for bread and oven products

100 oz

Water

100 oz

Fresh brewer's yeast

12 oz

Honey

1 spoon

Glutenfree flour for bread and oven products

180 oz

Potato starch

50 oz

Butter

125 oz

White sugar

120 oz

Eggs

4 unit

Egg, yolk

1 unit

White chocolate

40 oz

Honey

50 oz

Sweetened condensed milk

35 oz

Rum

10 oz

Orange peel

1 spoon

Vanilla powder

to taste

Xanthan gum

3 oz

Desserts from Italy

The gluten-free Pandoro

The gluten-free Pandoro

vegetarian with eggs with lactose

ready in

7 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The gluten-free Pandoro

Now we are ... the preparations are officially started and then here is the recipe pandoro, to celebrate a delicious Christmas.

The gluten-free Pandoro step 1

step 1

Start by preparing the leavening process by dissolving the yeast with honey in the water. Pour in the flour and mix well to dissolve all the lumps. Cover the bowl with a film and leave to rise for 3 hours.

The gluten-free Pandoro step 2

step 2

In the meantime, put the orange and lemon peel in the rum and leave them also for 3 hours. Chop the white chocolate very finely with a knife.

The gluten-free Pandoro step 3

step 3

Remove the butter from the fridge and leave it at room temperature because it will serve soft. After 3 hours when the leavened dough is well leavened start with the dough.

The gluten-free Pandoro step 4

step 4

In the planetary mix the flours, the starch, the vanilla powder and the xanthan. Add the eggs and work for 5 minutes.

The gluten-free Pandoro step 5

step 5

Separate the butter with the sugar, add the rum with citrus peel, honey, a pinch of salt, condensed milk and chopped chocolate. Add this mixture very slowly to the dough of flour and eggs.

The gluten-free Pandoro step 6

step 6

Allow to mix well and finally add the leavening. Knead again for 5 minutes. Grease the pandoro mold well and fill with the mixture.

The gluten-free Pandoro step 7

step 7

Helping with wet hands compact well by pressing a little. Put the mold in the oven with the light on and a small pot of hot water.

The gluten-free Pandoro step 8

step 8

Leave to rise for at least 3 hours or until the dough reaches a centimeter under the edge. Bake on the bottom shelf of the oven at 160 degrees for 50/55 minutes always keeping the saucepan with water inside the oven.

The gluten-free Pandoro step 9

step 9

Halfway through cooking, if the surface is too bright, put a sheet of aluminum foil over it. Allow to cool in the mold, unmold it and let it cool completely before dusting it with icing sugar.

The gluten-free Pandoro step 10

step 10

Store in a tightly closed plastic bag and Merry Christmas Greetings

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