This slightly sweet homemade gluten free panettone (aka Christmas bread) is a delicious sweet bread to serve over the holidays. It is a delicious celebratory Christmas dessert with raisins, cranberries, and lots of orange zest.
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❤️ Sandi’s Recipe Summary
So many of my readers have written to me over the years asking me to create a gluten-free version of panettone Christmas bread. I always see panettone in stores like Costco around the holidays, and I never see a gluten-free version available.
I truly hope you get a chance to try this recipe over the holidays. This bread turns out soft, fluffy, and it has become a family favorite. You may also want to try this Gluten-Free Artisan Cinnamon Raisin Bread recipe.
If you are looking for another great Christmas bread, try my easy Gluten-Free Stollen recipe. While on the blog, check out my delicious Gluten-Free Bread Recipes! Check out ALL of my recipes using Authentic Foods Steve’s Gluten-Free Bread Blend.
Ingredient Notes and Easy Swaps:
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 Foods Steve’s GF Bread Blend listed above. I also like Cup4Cup, but you need to reduce the water a bit. One reader had success with GF Jules flour blend. It is very important to verify the blend you use works in yeast recipes. Many brands like Bob’s 1:1 and King Arthur Measure for Measure do not work well in yeast recipes.
- Binder – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, you will need to add one teaspoon. Learn more about Why Binders Are Important in Gluten-Free Baking.
- 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.
Testing Notes From My Kitchen
This gluten-free panettone recipe has a new sort of record for my blog. The most testing attempts to get this recipe just right. I finally perfected it in time for the holidays!
I tested Authentic Foods Steve’s Bread Blend, which turned out the best. This flour blend needs a lot more liquid than traditional blends like Cup4Cup. If you use a different blend, you must reduce the amount of water. It is better to err on the side of reducing too much and adding back. Every flour blend is different, so it may be a little trial and error to get the dough consistency just right. Learn Why Gluten-Free Flour Blends Vary So Much.
How to Make Gluten-Free Panettone Bread (Step-By-Step)
Step 1: Proof the yeast in warm filtered water. Make sure your water is no warmer than 103º F.
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 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.
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Preheat the oven to 175º 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 using Authentic Foods GF Steve’s Bread Blend. It firms up a little more over a minute or two. If you used a different flour blend, and your dough is wetter, add more flour.
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.
Cover the molds with plastic wrap and rise the dough in the warm oven with the door cracked open. Allow the dough to rise in the mold(s) for one hour in the warm oven. You want the dough to double in size.
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 350ºF for 45 to 55 minutes. The baking time will vary widely depending on the size of the panettone mold 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.
Tips For Success
1. Try to use filtered water when rising your yeast. It really helps the yeast grow easier.
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.
4. Always double-check the expiration date on the package of active dry yeast.
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:
The sky is the limit. You can add all sorts of dried fruits and nuts. Some even like to add chocolate chips!
This bread will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Want more guidance on flour blends, shaping techniques, or how to store homemade gluten-free bread? My Ultimate Gluten-Free Bread Guide has everything you need in one place.
More Gluten-Free Christmas Recipes to Try:
I have tons of great gluten-free Christmas recipes to try! Let me know which is your favorite!
- Gluten-Free Chocolate Peppermint Cake
- Gluten-Free Butter Cookies
- Easy Gluten-Free Gingerbread Bundt Cake
- Creamy 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!
Soft and Fluffy Gluten-Free Panettone
Ingredients
- 3 ¼ cups gluten free flour blend * see note
- ½ cup cane sugar
- 2 ¼ teaspoons active dry yeast 1 packet, see note
- ½ teaspoon salt
- 1 ¼ cups milk or non-dairy milk
- 3 large eggs
- 8 tablespoons unsalted butter melted
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- ½ cup purified water warm
- 2 tablespoons Grand Marnier Optional
- ⅔ cup raisins
- ½ cup dried cranberries * see note
Equipment
Method
- In a small bowl, add the 2/3 cup raisins and 1/2 cup dried 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 1/2 cup purified water (warm, no hotter than 103º), 2 1/4 teaspoons active dry 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.
- Partially melt the butter and add 8 tablespoons unsalted butter, 3 large eggs, 1 teaspoon pure vanilla extract, 1 tablespoon orange zest, 1 1/4 cups milk or non-dairy milk, yeast mixture, and optional 2 tablespoons Grand Marnier to the bowl of a stand mixer. Add the remaining sugar and mix on low speed.
- Add 3 1/4 cups gluten free flour blend, 1/2 cup cane sugar, and 1/2 teaspoon 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 175ºF then turn off the oven.) I rise the dough with the oven door cracked open. 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.
Nutrition
Notes
- I have tested this recipe with Authentic Foods Steve’s GF Bread Blend and Cup4Cup. Note: You will need additional flour or reduce the amount of milk if you use Cup4Cup. (I can’t say enough good about Steve’s flour blend…it is amazing.)
- If your gluten free flour blend does not have a binder like Xanthan Gum or Guar Gum, please add 3/4 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 airtight container or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
This recipe was updated from an older November 2020 post with better directions.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
