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HOMEMADE GLUTEN-FREE PANDORO easy recipe with only 2 rises

atavolacontea

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HOMEMADE GLUTEN-FREE PANDORO easy and quick recipe
Delving into gluten-free recipes is never easy because despite gluten-free products (flours and semi-finished products) having significantly improved over the years, they do not always yield the expected results.
Often you spend hours on a recipe or dough and despite this the result is disappointing both in terms of taste and appearance.
One of the preparations I systematically tried to replicate is the Homemade Gluten-Free Pandoro Recipe. I can say I’ve tried at least 10 different recipes, followed advice, executed recommendations to the letter, but nothing… it’s either good-tasting but not definable as Pandoro or it was horrible.
Finally, I can say I found the right recipe, the best in my opinion to make Pandoro at home gluten-free: simple and not too labor-intensive, with yeast, which requires only 2 rises and guarantees you a soft and delicious product like the original Pandoro, staying soft for 15 days.
The recipe for baking a Gluten-Free Pandoro worthy of the name is really easy. The only recommendation I feel to give you from which not to deviate is the type of flour to use: I chose Jolly Flour (which you can easily find online, the link is THIS), if you use other flours the result may be different.
The dough to prepare gluten-free Pandoro is based on gluten-free flour, butter, yeast, eggs, sugar, and vanilla and a little bit of white chocolate (gluten-free) which gives aroma and texture. Everything is kneaded in the mixer without dirtying your hands, and after a relatively short rising time, everything is transferred into the appropriate Pandoro mold (this is the link on AMAZON), a second rising period ranging from 2 to a maximum of 4 hours, and then baked for 45 – 50 minutes in the oven where it will immediately release an intoxicating vanilla aroma!
Try this recipe to prepare Pandoro at home GLUTEN FREE and you will bake one of the typical Christmas desserts with an incredibly soft consistency like a cloud and a golden surface, not dry or needing to be filled to be eaten without choking (as often happens with gluten-free leavened products), delicious just like the classic original Pandoro, the one you buy and no one will believe you made it yourself at home with your own hands.

  • Difficulty: Medium
  • Cost: Economical
  • Rest time: 5 Hours
  • Preparation time: 40 Minutes
  • Portions: 12
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: New Year, Christmas

Ingredients

INGREDIENTS FOR ONE 750 g PAN

  • 1 packet instant yeast
  • 1 tablespoon honey
  • 1 oz milk
  • 500 g flour (gluten-free)
  • 2 packets vanillin
  • 1 lemon zest
  • 1 orange zest
  • 100 g sugar
  • 3 eggs (medium size)
  • 2 egg yolks (medium size)
  • 150 g butter
  • 40 g white chocolate (gluten-free)
  • 3.4 oz milk
  • 1.7 oz heavy cream
  • 1 oz heavy cream
  • 20 g butter
  • 1 packet vanillin
  • 1 tablespoon honey
  • 15 g white chocolate
  • as needed powdered sugar gluten-free

Tools

  • Mold
  • Mixer
  • Bowl

Steps

  • Put in a bowl 1 oz of milk (taken from the total indicated in the recipe) 1 tablespoon of honey, and the dry yeast. Stir to dissolve the yeast.
    In another bowl put the flour, vanillin, citrus zests, and sugar, and mix with a fork to blend.
    In a small saucepan or in the microwave heat the milk (3.4 oz) with the heavy cream (1.7 oz), it should not reach boiling. Let it slightly warm and set aside.
    Cut the white chocolate into small pieces and melt it in the microwave or a bain-marie together with the butter. Set aside to cool.
    In a bowl, pour the whole eggs and yolks and beat them quickly with a fork.

  • Pour into the mixer bowl the flour mix (with vanillin, zests, and sugar), add the milk in which you dissolved the yeast, and start kneading. Add half of the eggs with the yolks and continue kneading. Only when they are completely absorbed by the dough, add the other half of the eggs. Insert the butter, a little at a time (you must wait for the dough to absorb it before adding more).
    At this point, also pour in the milk with heavy cream heated previously and mix again. You will obtain a dough with a very liquid consistency almost like a cream. Cover and let rise in a place

  • Melt in the microwave or a bain-marie the chocolate (15 g), with the butter (20g), the heavy cream (1 oz), 1 teaspoon of honey, and the vanillin. After 2 hours of rising of the main dough, add in the mixer the aromatic preparation you just prepared and knead for at least 5 minutes until it is perfectly absorbed.

  • Transfer the dough to a slightly floured work table, spread it with your hands (not with a rolling pin) to give it a rectangular shape. The dough will be very elastic at this point and won’t break. Fold the ends towards the center one at a time and then flip the dough to form a ball. Grease and flour a pandoro mold then place the dough inside with the ‘ball’ closure facing up. Let the pandoro rise away from drafts covered with a cloth or in a turned-off oven with the light on. It took me about 3 hours to obtain a perfect rise but it can take up to 4.

  • Bake the pandoro in a preheated static oven at 338°F for 20 minutes in the middle part of the oven. Then lower the temperature to 302°F and continue for another 25 – 30 minutes. Cooking times are indicative and vary slightly depending on the oven so check it the last 10 minutes of cooking and if it seems too dark on the surface cover it with aluminum foil. Remove from the oven and let the gluten-free pandoro cool before taking it out of the mold. Dust with powdered sugar before serving and … Merry Christmas!

NOTES

EGGS The eggs, like all other ingredients, must be at room temperature. In this case, the weight of the eggs is also important as there are different sizes available on the market. Consider that the total of whole eggs must equal 120 g while the total of yolks must equal 50 g.
FLOUR for this type of GLUTEN-FREE preparation I used Jolly – Gluten and lactose-free preparation for bread and pizza. Do not replace it with other types of flour because you will not get the same result.
CITRUS ZEST The scent and aroma they give provide an extra touch to the homemade pandoro: you can use orange or lemon zest or a mix of both.
VANILLIN Instead of a packet of vanillin, a teaspoon of vanilla flavoring is fine too.
RISING Always let the dough rise covered with plastic wrap in a warm environment away from drafts. Depending on the room temperature, rising times vary: pay more attention to the dough’s behavior than to the time.
DECORATION before dusting with powdered sugar, wait for the pandoro to be completely cooled or it may melt.
TIPS FOR SERVING Pandoro is already delicious as it is, you can accompany it if you wish with MASCARPONE CREAM or PASTRY CREAM or cut it into slices and fill it.

STORAGE

Air is the enemy of all leavened products so my advice is, once ready, to immediately seal the homemade Pandoro by putting it, without powdered sugar, in a food bag (just like the ones you buy) or wrap it in plastic wrap. Once cut, simply reseal it perfectly each time if you want it to stay soft.

FAQ (Questions and Answers)

  • How can you recognize gluten-free products?

    Foods that do not contain gluten can be marked with the crossed-out ear symbol. ‘Naturally gluten-free’ products like rice or corn cannot bear this symbol.

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atavolacontea

Here's the translation of the text into English: "At the Table with Tea: dishes accessible to everyone, often made with ingredients you already have at home, with attention to presentation and appearance. My motto? 'We will transform the ordinary into extraordinary because in the kitchen, not everything is as difficult as it seems!'"

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