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

Product Information

I always add extra xanthan gum because it helps with the texture of the bake - I wouldn't recommend omitting it. 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. Allinson's Very Strong Wholemeal Bread Flour contains 100% of the wheat grain keeping all the natural nutrients. To hang your gluten free Panettone upside down, you will need long skewers with sharp ends and something to suspend it from that is taller and wider than the baked cake.

Cover the rectangle with more clingfilm and then roll out the dough into a large rectangle, around 4mm thick. tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.

Although to make it as clear as possible, I’ve also added to the recipe, the weight range of liquid egg that I have used when testing my gluten free Panettone at home. Always read the label on the product when you receive it, and refer to the manufacturer's guidelines. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Although this can be done by hand, the cake is hot and still very soft, so any pressure will compress it.

Cut the dough into 12 event pieces - I do this by cutting the cylinder in half with a sharp knife, then each half in half again, then finally cut each piece into three. It’s because it makes gluten-free bread taste like ‘muggle’ bread and there’s nothing quite like it. While proof 1 is taking place, prepare the Panettone tin, by lining with a Panettone paper case (for a 750g Panettone). 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. It adds a subtle ‘nutty’ flavour that works so incredibly well with the cinnamon and apple in the doughnuts.And I’m a perfectionist… Strap yourselves in… this is a going to be one hell of a ride for your tastebuds. Any cake tin used to support your Panettone baking will need to be deep and to fit the diameter of the paper case, or be fractionally larger. Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles.