To be clear at the outset… Making this particular gluten free Panettone recipe is not a throw in the bowl and bake job. You could even share a photo of your Panettone bakes on social media… Find me on Facebook, Instagram, Twitter or Pinterest.

Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Obviously the fat content of the milk is important here but I’m struggling to find any brand of dairy free milk with a fat content anywhere near 3g per 100, most have near or below 1. For burger buns, divide the mix into six instead of eight, or for hotdog buns, roll them into finger shapes instead of balls. Compared to an authentic gluten-based Panettone recipe (which is famed for being incredibly difficult, takes 3 days to make, uses an additional ‘starter’ and has to be proofed and rested several times), I’d say my gluten free Panettone is actually relatively straight forward.

Those who have contacted me, will know that I also give my advice freely and willingly as I know how important it is to cook and eat great food. I use a spring-form (or loose-bottom) Panettone tin (as you will need to be able to release, remove and invert the baked Panettone quickly without squashing) – size diameter 6” (15 cm) x height 5” (12.

You may need to use your hands to tuck the first roll under itself so that it stays in place, but once you start rolling it should be fairly easy.When left in a warm spot for 5-10 minutes, the yeast should form a frothy top a bit like the head on beer. The stand mixer that I use is also a KitchenAid and can be highly recommended, both for performance and versatility. Organic Wonders Blond Psyllium Husk Powder: Another blonde one – perfect for getting the right colour. I’d expect that the recipe would need to be completely adapted, at least in terms of method, to be made in a breadmaker. For example, it may turn out ‘okay’ / edible if you just bung everything in, but it may not be an accurate representation of how good the bread is supposed to be!