Panettone (italian christmas cake- Gluten Free)


250 g Schar Mix B Bread Mix Gluten Free Flour
5 g dry yeast OR
10 g fresh yeast
150 ml lukewarm water
2 tablespoon xantham gum
80 g margarine
100 g sugar
3 eggs
80 g candied fruit
150 g raisins
1 tablespoon vanilla essence OR 1 package vanilla sugar
   grated zest of an unwaxed lemon
4 tablespoon rum 


  • Wash the raisins and leave them with the candied fruit in the rum to soften for about half an hour.
  • Dissolve the yeast in 150ml lukewarm water.
  • Dry the raisins and candied fruit, sprinkle with some flour, and mix with the remaining ingredients into a dough.
  • Pour the batter into a buttered and floured Panettone form (a deep, fluted, dome-shaped cake mould) that has been coated with flour.
  • Leave it to rise in a warm place. Bake in the oven at 170°C for about 50 minutes.

Gluten Free, Wheat Free, Lactose Free, No Milk Added