, , , , , ,

Christmas Pannetone

Prep time: 45 mins
Bake time: 35 mins
Serves: 6 to 8


  • 350g gluten free flour
  • 100g sugar
  • 3 tsp live active yeast
  • 250g dried fruit of choice
  • 1 tbsp chia seeds
  • 4g cream of tartar
  • 1 teaspoon kosher salt
  • 1 tsp grated lemon zest
  • 1 tsp pure vanilla extract
  • ½ tsp apple cider vinegar
  • 120ml warm milk
  • 4 large eggs
  • 1 egg yolk
  • 120g unsalted butter
  • Small pot of cream


  1. Place the flour, chia seeds, sugar, yeast, cream of tartar, salt and lemon zest in a bowl and whisk until all the ingredients are combined. In a separate bowl toss together the dried fruit and set aside.
  2. Combine the eggs, milk, vanilla and vinegar in a bowl and slowly mix together until combined, gradually adding small amounts of the butter to blend, constantly mixing for 7 minutes.
  3. After 7 minutes add the yeast mix and dry ingredients and combine the dough has the consistency of thick batter.
  4. Grease a high sided baking dish and then scrape the dough into the dish. Leave the dough in a warm, humid place to prove until it has doubled to about 150%.
  5. Once risen, lightly brush the top of the dough with cream and then place in a pre heated oven at about 375˚.
  6. Bake for approx. 40 minutes or until the top is golden brown and firm to touch
  7. Cool on a rack before serving.