Ingredients:
– 2 cups of Tio João Gluten-Free Rice Flour
– ½ cup (tea) potato starch
– ⅓ cup (tea) sweet cassava starch
– 1 sachet of instant dry yeast
– ½ cup (tea) of warm water
– 3 eggs
– 1 tablespoon vanilla essence
– Zest of 1 fresh lemon
– 1 pinch of salt
– 3 tablespoons of brown or demerara sugar
– 3 tablespoons of ghee butter
– Chocolate drops to taste
– Raisins to taste
– Almonds to taste
Preparation mode:
In a container, mix the rice flour, potato starch and sweet cassava starch. Reserve. Dilute the yeast in warm water and set aside.
In a bowl or in a mixer, mix 2 eggs, vanilla, lemon zest, salt, sugar and butter, mixing until smooth. Add the diluted yeast and stir again.
Little by little, add the flour mixture until you get a soft bread dough that doesn’t stick to your fingers. Cover with plastic wrap and let it rise for 30 minutes. Add the chocolate, raisins and almonds. Mix well, place in panettone paper pan or any other pan available, cover and let rest for 1 hour.
Before baking, brush a scrambled egg on top and place in a preheated oven at 180° C for 35 minutes, always making sure it doesn’t burn.