Wanted to know which flour will hold up as far as the proteins, if I used King Arthur gluten free flour to make panettone?
instead as a test? It would be mini panettones I'm making in their proper molds as the convection oven I have is not too tall to fit a monster like the last one I tried to bake in a different full sized oven.. It dried out on me that time and I did use SAF gold I believe but still had trouble with the rise, was a difficult process

In the winter, can a colder temps reduce the rise time ? I heard bread flour or even ciabatta flour meets the 10 ratio as far as the proteins in the recipes use by other bakers but I'm still hoping to learn about the gluten free process. Also, what if vanilla almond were a considered combo in the recipe instead of the Christmas variety panettone? I have done a lot of research since the flop, still reluctant to try a second time.
Would love some pointers for this if possible! Thanks! For my boss who I promised to make it for since said flop. Cannot wait to try my hand at the minis!

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