This slightly sweet homemade gluten free panettone (aka Christmas bread) is a delicious sweet bread to serve over the holidays. It is a celebratory dessert for the Christmas holiday, with raisins, cranberries, and lots of orange zest.
This post may contain affiliate links. Please read our Disclosure Policy.
This gluten-free panettone recipe has a new sort of record for my blog. The most attempts a recipe has needed to get it right. I finally perfected this just in time for the holidays!
I have wanted to create a gluten-free version of this recipe for years…ever since seeing the pretty box of panettone for sale at our local Costco store. If you are looking for another great Christmas bread, try my Gluten Free Stollen recipe.
Why I love this easy gluten-free panettone bread recipe:
The main reason I love this new gluten free panettone recipe is that it is so light and fluffy. You can taste the orange zest and how it combines with the cranberries and raisins. This delicious flavor permeates through the whole loaf!
Making this gluten-free Christmas bread takes a little time, but it is worth it! While on the blog, check out my delicious Gluten Free Bread Recipes!
I made it today. It’s absolutely wonderful. I’ve been gluten free so long, I don’t usually miss things but I’ve always missed panettone. Texture and flavor are perfect. I might have to invent some new holidays so we can have it.”
gail g., blog comment
Check out ALL of my recipes using Authentic Foods Steve’s Gluten Free Bread Blend.
Allergen Information:
This homemade panettone bread recipe is gluten-free, nut-free, soy-free, and oat-free. Make it dairy-free using plant-based butter and milk.
Flour Blend Tested:
- I tested this recipe with Authentic Foods Steve’s GF Bread Blend. It tastes incredible and bakes up with the perfect texture.
- I also like Cup4Cup gluten free flour in yeast recipes. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. I haven’t tried it in this recipe, but it works in many of my yeast recipes. Note you may need to add more flour or use less liquid if you use Cup4Cup. Steve’s blend above has a higher liquid need than this blend.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend -I tested this recipe with Authentic Food’s Steve’s Blend listed above.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, you will need to add one teaspoon.
- Yeast – I used regular yeast, not quick yeast. I suspect this recipe will also work with a sourdough starter made from mild gluten free flour. Double-check that the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- Milk – I used non-dairy milk, but you can also use regular milk.
- Butter – Use unsalted butter. You can use vegan butter if you are dairy-free.
- Eggs – Use size large.
Absolutely delicious nice in fluffy made with GF Jules flour blend.”
Lucy W., Pinterest comment
I have tons of great gluten free Christmas recipes to try! Let me know which is your favorite!
Tips For Success
1. Try to use filtered water when rising your yeast. It really helps the yeast grow more.
2. Make sure your gluten free flour works with yeast. Some popular 1:1 brands do not state this on their packaging, but they do on their websites.
3. Be sure you soak the dried fruit until they are rehydrated.
Always double-check the expiration date on the package of active dry yeast.
Step-By-Step Photos and Directions:
Step 1: Proof the yeast in warm water. Make sure your water is no warmer than 103º F.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 2: Add your dried raisins and cranberries to a small bowl and boil water. Let the dried fruit rehydrate for 10 minutes, then drain off the water.
Step 3: Add the paddle attachment to your mixer. Soften the butter and add the wet ingredients to the bowl of a stand mixer. Add the yeast to the mixer bowl and mix on low speed to blend.
Step 4: Add the sugar and dried fruit and blend. Add the dry ingredients to the mixer and blend on low speed.
Preheat the oven to 200º F and then turn the oven off. This is where you will rise the dough. Remember that you only get one good rise with gluten free flour, so you want to get the dough into the molds before rising.
Step 5: This is a good picture to show you how wet my batter was. Note with the Authentic Foods GF Steve’s Bread Blend. It firms up a little more over a minute or two.
Step 6: Put the batter into a panettone mold. You can use any size mold. These are the panettone molds I used. In my testing, I found that this dough worked better in smaller molds than one giant molds.
Allow the dough to rise in the mold(s) for one hour in the warm oven.
Step 7: Remove the panettone from the oven. It should have doubled in size. Brush the tops of your panettone with a whisked egg. This egg wash helps make the tops golden.
Step 8: Bake at 350º F for 45-55 minutes. The bake time will vary widely depending on the panettone mold size you choose.
To test for doneness, insert a toothpick into the center. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the panettone must be baked longer.
Step 9: Remove from the oven and allow to cool thoroughly on a cooling rack. Optional: dust with powdered sugar.
Gluten Free Bread Troubleshooting:
Why is my gluten-free bread sticky or gummy?
If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough or you didn’t bake the bread long enough. The best way to fix sticky dough is to add more gluten-free flour or bake it for a longer time period. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than other blends.
Why didn’t my gluten-free bread rise?
There are many potential reasons why your gluten-free bread didn’t rise. Here are the three most common issues I have found in my experience with making gluten-free bread:
- Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
- What temperature was the water in which you proofed the yeast? It should be no hotter than 110º F.
- Did you use purified water? Chlorine and other chemicals in tap water can kill yeast.
Why did my gluten-free bread fall apart?
If your gluten-free bread is falling apart, chances are that you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you have to add it. Here is a good article on gluten-free binders and how they work.
Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk. Note: One of the blends I often recommend in yeast recipes, Authentic Foods Steve’s Gluten Free Bread Blend, uses vegetable fiber, which includes psyllium husk. If your blend doesn’t have one of these, you must add it to your ingredients.
👀 Sandi Says: For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.
Frequently Asked Questions:
This bread will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
The sky is the limit. You can add all sorts of dried fruits and nuts. Some even like to add chocolate chips!
More Christmas Recipes to Try:
- Gluten Free Chocolate Peppermint Cake
- Gluten Free Butter Cookies
- Easy Gluten Free Gingerbread Bundt Cake
- Eggnog Panna Cotta
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Panettone
Equipment
- Panettone Mold
Ingredients
- 3 ¼ cups gluten free flour blend * see note
- ½ cup sugar
- 2 ¼ teaspoons yeast 1 packet
- ½ teaspoon salt
- 1 ¼ cups milk or non-dairy milk
- 3 eggs size large
- 8 tablespoons unsalted butter melted
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- ½ cup water warm
- 2 tablespoons Grand Marnier Optional
- ⅔ cup raisins
- ½ cup dried cranberries * see note
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- In a small bowl, add the raisins and cranberries. Add boiling water to cover the dried fruit and let sit so the dried fruit absorbs the hot water and they soften for about 10-15 minutes.
- In a bowl, add the warm water (no hotter than 103º), yeast, and 2 teaspoons of sugar. Allow the yeast to proof for 5-10 minutes. You want the yeast to get very bubbly.
- Put the paddle attachment on the mixer. Drain the hot water from the fruit and add it to the mixer.
- Soften the butter and add the butter, eggs, vanilla extract, milk, and optional Grand Marnier to the bowl of a stand mixer. Add the yeast and remaining sugar and mix on low speed.
- Add the flour and salt and mix on low speed until the dough forms.
- Set your molds into a pan. Add the panettone batter to the molds. Place in a warm area and rise for one hour. (I rise my dough in an oven preheated to 200º F. When the oven hits 200º F, turn off the oven.) The dough should double in size.
- Preheat the oven to 350º F.
- Place the pan with the panettone into the oven. Bake for 45-55 minutes, depending on the size of the panettone mold(s) you use.
- To test for doneness, insert a toothpick into the center of the panettone. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, it needs to bake longer.
- When it is finished baking, remove and put the loaves on a cooling rack. When the loaves are cool, dust with powdered sugar. Peel the paper mold off each loaf and serve.
Notes
- I have tested this recipe with Authentic Foods Steve’s GF Bread Blend and Cup4Cup. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
You may need additional flour if you use Cup4Cup. I can’t say enough good about Steve’s flour blend…it is amazing. - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter, and use non-dairy milk. I used oat milk in making mine. Other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.
- You can use any dried fruits in this recipe; make sure to let them soften in boiling water. You can also add nuts, chocolate chips, or other mix-ins.
- Really pay attention to the rise times so that this homemade gluten free panettone bread can get nice and fluffy!
- This gluten free bread will keep up to 4 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older November 2020 post with better directions.
Can you please tell me the size of mold you used, I’ve checked but found minis, medium and others plus the larger. I would like to be exact because this flour is costly, I like the bread and would love to make, thank you.
Hi Gloria, this is the exact one I used. Amazon: 12oz Panettone Paper Molds | 12 Pack | Round Non Stick Panettone Mold Baking Cups – W 4.33 x H 3.35
Hi! When is the orange zest added?
Also, in the ingredients it says the butter should be melted, but in the directions it says to soften it. Which should it be? That could make a big difference to the final product.
Hi Anna, I melted the butter, softened is mostly the same in this recipe. I don’t heat it until it is really hot because I don’t want to kill the yeast.
Hi Anna, the orange zest is added with the wet ingredients.
Question: how many molds does this recipe fill?
It really depends on the size of the mold you have. Mine filled 3 molds.
Hello Sandi
I am in the process of making the Panettone but need to comment on information in the instructions. 1, it says put Water then yeast etc which i did
continuing on and reaching the end I saw I was left with the milk!!! I think it should have read put the yeast in the milk ?? also no mention of when to put in the fruit, was just about to put into moulds when I saw my fruit beside the mixer. so quickly folded it in, probably just print glitch but could make a big difference to finished product,
Thank you, Cathy. I had both steps in the step by step photo directions, but I added it to the recipe card itself. I appreciate the feedback!
In the step by step instructions no mentioning of flour. That omission should be rectified me think?
Thank you Leo!
I tried this recipe to the “T” and baked mine for 55 mins as it did not cook in 45 mins. But came out still a bit wet. Although the yeast were doing a great job but still didnt turned out like yours in the picture. 🙁 Not sure why. But will try again. Not sweet enough.
Hi Eemie, I am sorry to hear it was a bit wet. Can you please tell me what gluten free flour blend you used, and what you used for the liquid? I am happy to help brainstorm the recipe with you.
I used the Arrowhead Mills Gluten Free Organic All Purpose Flour. I actually use skim milk. I would love to try again. The activity of the yeast was really good overflowed my mixing bowl so i thought it would be fluffed. I baked for another 10 mins. But nonetheless it taste goooood!
Hi Eemie, I haven’t used that blend so I googled it to see the ingredients. The blend looks okay, the only ingredient I don’t know is inulin. I looked it up and it is supposed to be some kind of prebiotic to enrich foods. I have no idea if it affects this recipe or not. I will pick up this flour at some point and experiment with it.
I don’t have the small panettone molds – ca I bake in either a bundt pan or something else? If I bake a larger cake, will the cook time differ? Thanks!
Hi Vickie, I haven’t tested it in a bundt pan, but I have to assume it would be fine. I don’t have a baking time estimate for you…just be sure to test the inside to be sure it is baked through.
Diescthis pantene recipe make one large or how many small ones. If making small ones can you use a popover pan?
Hi Barbara, it should make one large or two small panettones.
Hello Sandi,
Thank you for this great recipe.
I finally made it. It came out delicious, not extremely sweet, great crumb and can almost tear it with my hands like I used to do with the regular panettone.
I have one question. It rose beautifully but after 2 hours because it was overflowing I put it in the oven but it deflated.
Besides the top sinking instead of overflowing like yours, it’s delicious. Any idea what I can do different?
I am so glad you enjoyed it Aura. Can I ask which brand of yeast you used? I am not sure why it deflated, do you have a photo of the batter in the mold before you baked it?
Hi Sandi, Thank you for responding.
I was just looking at your website again and I noticed you had replied to my comment. Unfortunately I didn’t get any notification 🙁
I used Fleischmann’s Active Dry Yeast.
I specifically purchased King Arthur measure for measure flour to make this cake. I do have a picture of it right before I put it in the oven. It raised even more inside the oven it looked beautiful like yours (unfortunately I didn’t take a picture) but it had deflated by the time I took it out of the oven,
How do I send you the pictures? I want to try making it again. Thank you
Hi Aura, you can send photos to sandi@fearlessdining.com