Recipe: Gluten-Free Panettone

Written by
I am filled with raisins and apricots and apples – but no gluten! (The original image is no longer available, please contact KCRW if you need access to the original image.)

This week on the show, Evan talks with Jeanne Sauvage, author of the Art of Gluten-Free Baking blog and a new book called Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats.

Sauvage’s book has everything from rugelach to lebkuchen, all made with with her signature gluten-free flour: a mix of brown rice flour, white rice flour, sweet rice flour, tapioca flour, and xanthan gum.

Below, she shares her recipe for Gluten-Free Panettone.