Gluten free pan de pascua is Chile’s Christmas fruitcake made with almond flour, rice flour, and cornstarch bound with xanthan gum, enriched with eggs, butter, milk, and sugar, leavened with dry yeast, and studded with candied fruit, walnuts, and raisins soaked in rum with clove, cinnamon, nutmeg, and instant coffee, then baked at 180°C (356°F) for 40 minutes. It takes 80 minutes of preparation and 40 minutes of baking, and serves 12.
A Christmas essential in Chile, in a version that keeps the traditional flavor and suits people with celiac disease.
How to Make Gluten Free Pan de Pascua?
This version combines gluten free flours with xanthan gum for structure, plus spices, nuts, and candied fruit soaked in rum. The batter rises once in the molds before baking.
Nutritional Information
Each serving of gluten free pan de pascua contains approximately 340 kcal, 45 g of carbohydrates, 13 g of fat, 6 g of protein, 3 g of fiber, 25 g of sugars, 50 mg of cholesterol, and 90 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Gluten Free Pan de Pascua Recipe
Preparation: 80 minutes
Cooking: 40 minutes
Servings: 12
Ingredients
- 200 g (2 cups) of almond flour
- 200 g (1⅓ cups) of rice flour
- 150 g (1¼ cups) of cornstarch
- 250 ml (1 cup) of dairy or plant milk
- 200 g (1 cup) of sugar
- 150 g (⅔ cup) of butter, melted
- 100 ml (⅓ cup + 1 tablespoon) of rum
- 7 g (2¼ teaspoons) of dry yeast
- 5 eggs
- 2 cups of candied fruit
- 1 cup of chopped walnuts
- 1 cup of golden raisins
- 1 teaspoon of instant coffee
- 1 teaspoon of ground cloves
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- ½ teaspoon of xanthan gum
- ½ teaspoon of salt
Instructions
- In a large bowl, mix the gluten free flours, xanthan gum, yeast, sugar, and salt. Add the warm milk, the eggs one at a time, and the melted butter, and mix until smooth.
- Soak the candied fruit, raisins, and walnuts in the rum, or orange juice, with the spices and instant coffee for at least 5 minutes. Add the fruit mixture to the batter and mix well to distribute it evenly.
- Divide between two buttered 18 cm (7 inch) pans. Cover with a clean towel and let rest in a warm place for 1 hour.
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Bake for 40 minutes or until a toothpick comes out clean. Let cool before unmolding and serve cold, sliced.
Additional Tips
Why xanthan gum
Xanthan gum mimics gluten, giving the batter elasticity and cohesion so the bread does not crumble or dry out.
Mix it dry
Always mix the xanthan gum into the dry flours before adding liquid, or it forms lumps.
Check every label
Use certified gluten free baking powder, yeast, candied fruit, raisins, and spices, since they can carry hidden gluten or cross contamination.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Rum | Orange juice | 100 ml | Alcohol free |
| Dairy milk | Almond or oat milk | 250 ml | Dairy free |
| Walnuts | Almonds | 1 cup | Different crunch |
| Golden raisins | Dried cranberries | 1 cup | Tangier |
Frequently Asked Questions (FAQs)
1. Can I use just one gluten free flour?
It is not recommended. Rice flour gives structure, almond flour adds fat and moisture, and cornstarch adds lightness; a single flour gives a dense, dry bread.
2. How do I know the xanthan gum is mixed in properly?
Mix it dry with the flours before adding any liquid. Added straight to liquid, it forms lumps.
3. Should pan de pascua be wrapped?
Yes. Once cool, wrap it tightly in foil or plastic and keep it in a cool place for 24 to 48 hours before slicing so the flavors settle and the moisture spreads through the crumb.
Hidden Gluten
Gluten is not only in wheat, barley, and rye flours. Malt extract, regular baking powder, some yeasts, candied fruit, raisins dusted with flour, and spice blends can contain gluten or cross contamination, so always choose certified products.
Did You Know?
Non celiac gluten sensitivity causes digestive and other symptoms after eating gluten without damaging the small intestine, unlike celiac disease.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Pan de Pascua Christmas Fruitcake Recipe
- Chilean Gluten Free Lentil Bread Recipe
- Gluten Free Hojarascas Recipe
- Chilean Gluten Free Sopaipillas Recipe
