Gluten Free Panettone


  • 75g raisins
  • 100g sultanas
  • 50ml dark rum
  • 250g unsalted butter, plus extra for greasing
  • 125g caster sugar
  • 2 eggs
  • 5 egg yolks
  • 2 tsp vanilla extract
  • 1 orange, zested
  • 1 lemon, zested
  • 500g FREEE White Bread Flour
  • 2 tsp Doves Farm Quick Yeast
  • 1 tsp fine sea salt
  • ¼ tsp nutmeg, grated
  • 100ml whole milk
  • 100g mixed peel
  • 1 egg white
  • 1 tbsp pearl sugar


  1. Place the raisins and sultanas into a small saucepan and pour over the rum. Heat gently until the rum comes to the boil, immediately turn off the heat and allow to cool. The fruit will plump and hydrate as it cools.
  2. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  3. Whisk the eggs and egg yolks with the vanilla in a jug, then gradually add the mixture to the butter and sugar, whisking thoroughly between each addition. If the mixture starts to curdle, add a tablespoon or two of flour. Whisk in the orange and lemon zest.
  4. Put the flour in a separate bowl and stir in the yeast, salt and nutmeg. Add the dry ingredients to the egg mixture and mix until thoroughly combined and a dough forms.
  5. Heat the milk in a saucepan until just warm, then mix it into the dough.
  6. Fold in the rum-soaked raisins and sultanas along with the mixed peel, then cover the bowl with cling film. Either leave to prove at room temperature for 2–3 hours until the dough has doubled in size or cold-prove the dough in the fridge overnight.
  7. Grease a deep 15cm/6” cake tin and line it with two layers of baking parchment (you can stick the layers together with butter to make this easier). The baking parchment should be about 10cm/4” taller than the tin.
  8. Scrape the dough into the tin (there’s no need to knock it back first) and level the top with a palette knife.
  9. Wrap two layers of brown parcel paper around the outside of the cake tin and secure it with string. Again, the brown paper should be about 10cm/4” taller than the cake tin. Gently rest a clean tea towel over the top and leave for a second prove at room temperature for 1 hour if the first prove was done at room temperature, or 2 hours if the first prove was done overnight in the fridge.
  10. Pre-heat the oven.
  11. Brush the top of the panettone with egg white and scatter over the pearl sugar. Put the cake tin on a baking tray and bake for 20 minutes, then reduce the oven temperature to 180°C, Fan 160°C, 350°F, Gas 4.
  12. Bake for a further 1 hour and 10 minutes, or until an inserted skewer comes out clean. You may need to cover the top of the tin with foil halfway through cooking to stop the top from over-browning.
  13. Once baked, remove the brown paper and leave the panettone to cool in its tin on a wire rack for 10 minutes, before carefully turning it out.
  14. Leave to cool completely before serving.