Panettone lactose

Panettone lactose free for those who still want the taste of tradition but is allergic to milk.
Panettone lactose free for those who still want the taste of tradition but is allergic to milk.

suffer from Lactose intolerance, but you also want to panettone? No problem! there are good recipes to prepare a delicious cake lactose. As noted, lactose intolerance is linked to a deficiency of the enzyme lactase, capable of breaking down lactose (the principal sugar of milk) into glucose and galactose (two simpler sugars). When lactose is not digested properly, it remains in the intestine and is fermented by intestinal microflora, with production of gas and diarrhea.

We find out now how to prepare a tasty cake for the lactose intolerant.

ingredients

To form a 1 kg need:

  • 1 whole egg and 2 egg yolks,
  • 200 ml of rice or soy milk (according to personal taste),
  • 1 pinch of salt,
  • 100 g of sugar,
  • 80 m of extra virgin mild olive oil (you can also use corn oil or sunflower),
  • 300 g of 00 flour,
  • zest of 1 lemon,
  • 50 g of candied fruit,
  • 50 g raisins,
  • 10 g of cream of tartar,
  • 5 g sodium bicarbonate.

Method
Let the process.

  • The first step is to mount the egg yolks, salt and sugar until frothy.
  • Then add in order: rice milk or soy, oil and lemon zest.
  • Mix well and add the candied fruit and raisins coated with flour, flour, cream of tartar together with the baking soda.
  • Pour the mixture into a mold to panettone and make a classical incision cross.
  • Bake in preheated oven at 180 ° C for about 50 minutes. The oven must be static and not ventilated.

There is a slower variant of panettone lactose, excellent for those who like to use the yeast and it has already prepared at home. Two days before the preparation of the cake cool the dough, kneading it by hand for 10 minutes and cooling it again 4 hours after, also carrying out the ligation of the dough. The day before refresh three times the dough always at a distance of 4 hours and in the evening to make the first mixture with the ingredients of the cake and allow to rise. The next day, in the morning, knead again and let rest for 20 minutes. At this point, put the mixture in the molds, and then rise again up to the edge. Finally, bake in preheated oven and bake for about 50 minutes.


A more delicate soy milk is the oat milk, but also spelled. The olive oil you can also substitute with rice oil, very delicate.