Gluten-Free Panettone
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: French
Serves: 8
  • 350g/12.25oz gluten-free baking mix
  • 90g/3.25oz brown sugar
  • 10g/0.33oz active dry yeast
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Zest of one lemon
  • 225g/8oz dried fruit and peel mix
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 125ml/4.25fl oz coconut milk, warm
  • 4 whole eggs plus 1 egg yolk
  • 125ml/4.25fl oz coconut oil
  1. In a bowl, whisk together the gluten-free baking mix, sugar, yeast, baking soda, salt, and lemon zest.
  2. In a small bowl, toss the dried fruit and peel with a little of the dry mixture.
  3. In a separate bowl, whisk together the vanilla extract, lemon juice, coconut milk, eggs, and coconut oil.
  4. Stir in the wet ingredients into the dry mixture.
  5. Fold in the dried fruits into the batter.
  6. Pour the batter into lightly greased baking moulds up to about 2/3 full.
  7. Leave the batter to rise for about an hour.
  8. Bake for 40 minutes at 190C/375F.
  9. Leave to cool and remove from the mould.
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