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gluten free christmass dessert

Genoese Pandolce (Italian Christmas Sweet Bread) | Gluten free, Vegan

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 slices


  • 200 gr gluten free brown rice flour
  • 100 gr potato or other gluten free starch
  • 80 gr cane sugar
  • teaspoon salt
  • 2 teaspoon cream of tartar *
  • 1 teaspoon baking soda *
  • grated zest of half lemon
  • 3 tablespoon rum or other gluten free liqueur
  • 200 gr (gluten/lactose free) raisins
  • 100 gr margarine / vegan butter
  • 80 gr gluten/dairy free milk (I used soy + rice)
  • 7-8 drops of orange flavor
  • 100 gr candied citron and orange cubes (optional)
  • 30-40 gr pine nuts


  • let the raisins soften in a bowl of hot water + the rum (or other liqueur)
  • in another bowl add rice flour, potato starch, cane sugar, salt, cream of tartar, baking soda, grated zest and mix well
  • add the margarine, the milk and the orange flavour incorporating them to the dry ingredients, first with a spoon, then with your hands (you can do this on a work surface too) until you get a uniform firmer dough, similar to a pie crust
  • squeeze and drain the flavored raisins
  • add the candied fruit (optional) and the raisins to the dough, working it another couple minutes until the fruits are all well incorporated
  • on a baking sheet covered with parchment paper and form a 1.5 inch thick "disc" with the dough
  • add the pine nuts on top as decoration, pressing them slightly so that they will stick to the dough
  • you can bake it immediately or refrigerate it for an hour, in order to have a crunchier, more crumbly result
  • bake at 160 C° / 320 F for 30 minutes
  • if you like a more brown crust on top, you can switch the oven to the grilling setting for another 5 minutes
  • let it cool completely befere serving


* cream of tartar + baking soda can be replaced with 3 teaspoon of baking powder