Gluten-Free Tuesday: Panettone Recipe

• 3/4 cup water
• 1 teaspoon active dry yeast
• 6 ounces (1 1/2 cups) white rice flour
• 1/2 teaspoon xanthan gum
• 4.5 ounces (about 1 cup) raisins*
• 1.5 ounces (about 1/3 cup) candied orange peel*
• Zest of one lemon
• 1 tablespoon freshly squezed lemon juice
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract
• *Options: Any dried fruit works well in this bread. Dried cranberries, apricots, and cherries are especially nice.
• 11 ounces (2 1/3 cups) brown rice flour
• 3.25 ounces (3/4 cup) sorghum flour
• 3 ounces (1/2 cup) potato starch
• 4 ounces (1/2 cup) granulated sugar
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk (2% or whole), about 100u0b0F.
• 2 packets (1/4 ounce each) active dry yeast
• 3 egg yolks
• 2 large eggs
• 2 tablespoons vegetable oil
• 2 tablespoons corn syrup or honey
• 4 ounces (1 stick) butter
• non-stick cooking spray

1. Combine water and yeast in a small bowl. Stir. Allow mixture to stand until yeast dissolves, about two minutes. Whisk together white rice flour and xanthan gum in a small bowl. Add water and yeast. Stir to combine. Mixture will be thick and sticky. Cover bowl with plastic wrap and let rise overnight at room temperature.
2. Combine raisins, candied orange peel, lemon zest, vanilla extract, lemon extract, and lemon juice in a small bowl. Stir. Cover bowl with plastic wrap and let sit overnight at room temperature.
3. In a small bowl, stir together milk and yeast. Allow to stand for five minutes.
4. In bowl of stand mixer, whisk together brown rice flour, sorghum flour, potato starch, granulated sugar, xanthan gum, baking powder, and salt. Add yeast mixture, egg yolks, eggs, vegetable oil and corn syrup. Mix on medium speed with flat paddle attachment until dough is thick, about three minutes.
5. Add biga. Mix for one minute to combine. Scrape down bottom and sides of bowl with rubber spatula.
6. With mixer on medium speed, add butter one tablespoon at a time. Wait for each tablespoon of butter to incorporate before adding next tablespoon.
7. After all butter is added, mix dough for one minute. Dough should be thick and smooth. Reduce mixer speed to low and add dried fruits. Mix until fruits incorporate throughout dough.
8. Lightly oil medium bowl with non-stick cooking spray. Transfer dough to greased bowl.
9. Cover bowl with plastic wrap and allow dough to rise until doubled in size, about two to two-and-half hours.
10. Deflate dough by about 75%. Do this by either punching down dough with a piece of plastic wrap between your hand and dough or stir dough using a rubber spatula.
11. Generously grease 12-inch Bundt pan with non-stick cooking spray. Spoon dough into pan and smooth top with rubber spatula.
12. Cover pan with greased plastic wrap and set aside until dough almost reaches top of pan, about one hour.
13. Preheat oven to 350u0b0F. Bake loaf until internal temperature reaches 207-211u0b0F. Loaf will be dark brown. If loaf gets too dark before internal temperature reaches 207u0b0F, cover pan with a piece of aluminum foil and continue to bake.
14. Invert loaf onto wire rack to cool. Store tightly wrapped in plastic for up to three days or freeze.

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Taken from www.seriouseats.com/recipes/2010/12/gluten-free-tuesday-panettone-christmas-bread.html (may not work)