Allinson Easy Bake Yeast, 100 g (Pack of 1)

Product Information

Ascorbic Acid guarantees the fast action of the yeast, allowing a quick rise and eliminating the need to ‘knock back’ the dough. We’re very lucky to have xanthan gum as an ingredient in gluten-free baking – it mimics gluten (to an extent), helping to bind mixtures so they don’t crumble once they’re baked. Please don’t let this put you off though… I firmly believe my Gluten Free Panettone recipe is within anyone’s reach, providing they follow the instructions carefully and keep to the ingredients listed. Once you've done that, take a rolling pin and roll the dough out into a large rectangle, around 4mm thick.

Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. I will be adding more questions to this over time, so please check back if you ever have a new question, it might be here. And I’m a perfectionist… Strap yourselves in… this is a going to be one hell of a ride for your tastebuds. Blonde Psyllium Husk Powder: Here’s the link for the exact psyllium husk powder I used to create the bread recipes in the book. They are sweet and sticky, deliciously moreish, and perfect when eaten while still warm from the oven.

But from my perspective as someone who has an understanding of how (the mythical creature that is) gluten-free bread works, I wouldn’t imagine it would work. It is only suitable for hand baking, so if you're using a bread maker, try our Easy Bake Yeast instead.

To do this, all of my gluten free bread-based recipes start by mixing the yeast with warm milk (or some of them with water) and sugar. However you hang it, the important bit is to make absolutely sure that EVERYTHING you need is ready and set up BEFORE you take the Panettone out of the oven. Of course – just ensure your custard is lovely and thick (it’s best to make your own), otherwise it’ll be too runny and effectively dribble out when you eat them.From my experience, using zero xanthan gum makes cakes and biscuits very crumbly, bread can be brittle and pastry can be hard, if not impossible, to work with. It’s mainly used to prove your bread into a boule shape and I use it for my Artisan loaf and Soda bread.

I have worked hard to ensure my gluten free Panettone recipe is free from all gluten-containing ingredients and is safe for people with Coeliac Disease ( Celiac Disease).This will give it the best chance of taking in and retaining the moisture needed to achieve the Panettone’s final texture. In terms of other flour specifics… Make sure that your potato, tapioca and corn are all of the white STARCH variety. Please note that the information represented by these tags and ingredients has been taken from the manufacturer of the product and may be subject to change due to alterations of ingredients. However, providing the dairy ingredients (butter and milk) are carefully substituted for good-quality comparable alternatives, there is no reason why it wouldn’t work. My other question is with the recommended potato starch, I was considering using tapioca and arrowroot as my two starches instead (my usual go-to).

And (even gluten free) it will take the best part of a day to make… Although that includes the time to cool the Panettone suspended upside down. Butter – sub with a good, dairy free alternative baking BLOCK, such as Stork or Flora unsalted baking blocks. Before consuming always read the product’s actual label on the package when you receive it and refer to the manufacturers most current information. Cover with a tea towel and sit in a warm place for 5-10 minutes until it forms a frothy head on top like a pint of beer. The stand mixer that I use is also a KitchenAid and can be highly recommended, both for performance and versatility.

When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour. Enjoy them while they're still warm and scoop up all that sugary, cinnamon-y goodness at the bottom of the baking tin. Panettone dough mixed and ready for first proof Which is best for making gluten free Panettone… Hand Mixer or Stand Mixer?