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+ servings
a baked gluten free panettone in a paper mold

Gluten Free Panettone

Sandi Gaertner
A light and fluffy gluten free panettone for the holidays. This gluten free Christmas bread is an Italian cake-like loaf that is absolutely delicious.
5 from 6 votes
Prep Time 10 mins
Cook Time 45 mins
Rise Time 4 hrs
Total Time 4 hrs 55 mins
Course Gluten Free Bread Recipe
Cuisine Italian
Servings 10 slices
Calories 338 kcal


  • 3 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 butter melted
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • ½ cup water warm
  • 2 tablespoons Grand Marnier
  • cup raisins
  • ½ cup dried cranberries * see note


  • 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 15 minutes.
  • In a bowl, add the warm water (no hotter than 105º), yeast, and 2 teaspoons of the sugar. Allow the yeast to proof for 5-10 minutes. You want the yeast to get very bubbly.
  • Grab a large bowl, add your dry ingredients and whisk to blend.
  • In a medium-sized bowl, add your wet ingredients including the orange zest. Whisk to blend.
  • Pour the yeast mixture into the wet ingredients and mix.
  • Now, pour all of the wet ingredients into the dry ingredients. Add the raisins and cranberries. Mix well.
  • Cover the bowl and allow to rise overnight, or for at least 4 hours. Note the batter is going to be a lot wetter than a normal panettone dough. I have tested multiple doughs and the more firm the dough, the more brick-like the bread turns out so please make sure your batter consistency matches the photo in the blog post above.
  • Set your molds into a pan. When you are ready to bake the panettone, fill your molds about ⅔ with the batter. Allow rising 30 minutes to 1 hour.
  • Preheat the oven to 350º F.
  • Place the pan with the panettone into the oven. Bake for 45 minutes.
  • 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.


  1. I have tested this recipe with King Arthur Measure for Measure. That doesn't mean other brands won't work, I just haven't tested them yet.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. 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.
  4. You can use any dried fruits in this recipe, just make sure to let them soften in boiling water. You can also add nuts, chocolate chips, or other mix-ins.
  5. Really pay attention to the rise times so that this homemade gluten free panettone bread can get nice and fluffy!
  6. This gluten free bread will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 338kcalCarbohydrates: 52gProtein: 8gFat: 13gSaturated Fat: 6gCholesterol: 73mgSodium: 235mgPotassium: 165mgFiber: 6gSugar: 17gVitamin A: 467IUVitamin C: 3mgCalcium: 78mgIron: 2mg
Keyword gluten free Christmas bread, gluten free panettone, gluten free panettone recipe
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