The gluten-free Pandoro I suggest today is very easy and quick to prepare. Soft, fragrant, and buttery, it’s perfect for those who cannot consume gluten.
Pandoro is one of the great leavened Christmas symbols, loved for its unmistakable softness and intense butter and vanilla aroma. Preparing it gluten-free at home is a real satisfaction, especially when choosing flour mixes designed for great leavened products.
The combination of the NutriFree Mix for Bread, which provides structure, and the Revolution Mix for bread, pizza, and sweets, more delicate and balanced, allows you to obtain a soft, well-aerated, and stable Pandoro, perfect to enjoy in its simplicity or to fill.
For a lactose-free version, simply replace the dairy products in the recipe with lactose-free products with less than 0.01% lactose or plant-based alternatives.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 3/4 cups flour (Nutrifree Mix for bread)
- 1 3/4 cups flour (Revolution Mix for bread, pizza, and desserts)
- 1/2 oz fresh brewer's yeast
- 5 oz butter
- 3 eggs
- 4 yolks
- 2 oz white chocolate (gluten-free)
- 7 oz water
- 1/2 cup fresh liquid cream
- 1/3 cup sugar
- 1/4 cup honey
- 1 vanilla bean
- 1 orange
- 1 lemon
- 3/4 oz butter
- 1 tbsp gluten-free powdered sugar
Tools
- 1 Mixer
- 1 Pandoro mold
Steps
In the mixer bowl, pour the flours, sugar, and flavors. Start the machine and add the water, cream, eggs, yolks, and yeast. Knead for 10 minutes. Then add the butter and melted white chocolate, kneading until you get a smooth and creamy mixture like custard. Transfer the dough to a bowl and cover with plastic wrap.
Let the gluten-free Pandoro rise until it doubles in size in a warm place.
Deflate the dough and place it in a 750 g Pandoro mold previously buttered and dusted with powdered sugar. Cover with plastic wrap and let it rise again until 2 cm from the edge of the mold in a warm place. (Oven with light on).
Bake in a preheated static oven at 356°F for about 40 minutes. Do the toothpick test.
Remove from the oven and let cool for 30 minutes in the mold. Unmold and let cool completely on a cake rack.
Tips
Store in a well-sealed bag for a few days, then it tends to dry a bit and is excellent soaked in milk or used as a base for desserts like tiramisù.
The gluten-free Pandoro dough must be very soft: avoid adding extra flour.
Lactose-free Pandoro: use lactose-free butter and milk.
Cocoa Pandoro: replace 30 g of mix with gluten-free bitter cocoa.
Filled Pandoro: cut it into layers and fill it with mascarpone cream, gluten-free custard or chocolate ganache.
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