Gluten Free Argetinian Pan Dulce
The gluten free recipe of the Argentine Christmas Pan Dulce sumptuous and rich
Recipe type: Dessert
Cuisine: Argentina
Serves: 12
  • 50 g butter
  • 200 grams of sugar
  • 4 eggs
  • 50 g yeast
  • 250 ml of milk
  • 1 small glass of cognac (alcohol)
  • 1 teaspoon vanilla extract *
  • 1 tablespoon orange blossom water *
  • 2 tablespoons honey
  • zest and juice of 1 lemon
  • 150 g of corn starch *
  • 350 grams of rice flour *
  • 100 grams of powdered sugar *
  • 1 teaspoon xanthan gum (xanthan)
  • Raisins soaked in port or cognac according to individual taste
  • Walnuts, almonds, hazelnuts and candied fruit according to your taste.
  1. Beat butter with sugar until creamy, add eggs and the yeast dissolved in a glass of warm milk.
  2. Add the brandy, orange blossom water, honey and lemon zest and continue to mix.
  3. Slowly pour in the mixture, the premix of corn starch and rice flour with xanthan gum while still kneaking alternating with the rest of the milk.
  4. Add raisins, dried and candied fruit cut into small pieces. The mixture should be thick, but still soft.
  5. Pour into molds paper 250 g, filled to ¾ and let rise until the edge. It takes an hour or more.
  6. Bake in hot oven (200 degrees) for 10' and then lower the temperature and cook 35-40 minutes, depending on the oven.
  7. Remove from oven and let cool.
  8. Prepare glaze by mixing powdered sugar and a few drops of lemon juice and pour over the sweet bread.
  9. Garnish with candied surface and dried fruit (the glaze with act like a glue).
*gluten free and/or without gluten contamination
Recipe by Glu-Fri at