$ 32.98
The Holy Grail of Holiday Cakes: Soft, Airy, and Safe for Everyone.
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For decades, people with celiac disease or lactose intolerance had to miss out on the most iconic tradition of an Italian Christmas: the Panettone. Most gluten-free substitutes are dry, dense, or flavorless. Bauli, the legendary bakers from Verona, have solved this problem. By developing a specific Mother Yeast made from Rice Flour, they have achieved a "Senza Glutine" cake that actually rises, stays moist, and pulls apart just like the classic version.
*Lactose <0.01%. Contains Egg, Milk. May contain Soy, Tree Nuts (Almonds), Sesame.
Yes. The box explicitly states "Specifically Formulated for Celiacs" and adheres to strict Italian and European standards for gluten-free manufacturing.
It is surprisingly close to the original. The use of rice flour mother yeast allows the dough to ferment and rise naturally, creating the signature "air pockets" (alveolatura) that most gluten-free cakes lack. It is soft, not crumbly.
We recommend keeping it in a warm place (near a heater, not on it) for an hour before serving to soften the butter. It pairs beautifully with a glass of Prosecco or a cup of coffee.
