Allinson Easy Bake Yeast, 100 g (Pack of 1)

Product Information

Panettone is traditionally served cut into tall, wedge-shaped slices, often with a sweet wine or hot drink. To overcome this, I have found the easiest way is to place the cooling vessel over the upright cake, so that it sits on the skewers. The dough is sweet and rich with an airy, open crumb and a delicate buttery, citrus flavour, dotted with juicy dried fruit and Italian candied citrus peel… Butter mingling with vanilla and a slight yeastiness that is unmistakably ‘bread’. Once you've done that, take a rolling pin and roll the dough out into a large rectangle, around 4mm thick. I’d expect that the recipe would need to be completely adapted, at least in terms of method, to be made in a breadmaker.

However, for ALL the tests I have done with my gluten free Panettone at home, I have additionally supported the dough through its rise and bake with a metal Panettone tin. I always use the FREEE by Doves Farm gluten free white bread flour which is a mix of rice, potato and tapioca flour.Allinson Easy Bake Yeast is a combination of dried yeast with the bread improver Ascorbic Acid (Vitamin C). To do this, all of my gluten free bread-based recipes start by mixing the yeast with warm milk (or some of them with water) and sugar. Active yeast and nutritional yeast are completely different products that are used for two different things. From my experience, using zero xanthan gum makes cakes and biscuits very crumbly, bread can be brittle and pastry can be hard, if not impossible, to work with.

Although we make every effort to ensure product information is correct and accurate, it may still happen that the manufacturers may change production practices without our knowledge and ingredients, allergens, dietary and nutritional content may differ from those on the packaging. It adds a subtle ‘nutty’ flavour that works so incredibly well with the cinnamon and apple in the doughnuts. Allinson’s gluten-free buckwheat blend isn’t 100% buckwheat, it’s a blend including buckwheat and other starches too. Either way, this is my preferred recipe for making these delicious treats, and I know you're going to absolutely love them!

But it will definitely feel like you’re just eating a super-soft cupcake if you don’t roll them in sugar! Before consuming always read the product’s actual label on the package when you receive it and refer to the manufacturers most current information. Then using the support of the baking tray and holding both baking tray and ‘vessel’ in place, quickly flip the whole thing over (it may help to have a second pair of hands available).