Gluten Free Chocolate Chip Panettone

Preparing the Dough In a large mixing bowl, combine the gluten-free flour blend, granulated sugar, yeast, and salt.

2.In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.

3.Pour the wet ingredients into the dry ingredients and stir until well combined.

4.Fold in the chocolate chips, raisins, and chopped candied citrus peel.

Shaping the Panettone Transfer the dough to a greased panettone mold or a tall panettone paper mold.

First Rise Cover the mold loosely with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.

Preheating the Oven Preheat the oven to 350°F (175°C).

Adding the Topping Sprinkle the sliced almonds over the top of the risen dough.

Baking the Panettone Bake the panettone in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Cooling and Serving Remove the panettone from the oven and let it cool completely before removing it from the mold.

Final Touch Dust the top of the panettone with powdered sugar.