Best Gluten Free Panettone for Every Celebration!

gluten free panettone can feel like a tall order, especially when you want that feather-light, dreamy crumb and golden dome. I’ve been there, staring at dry loaves and wondering what went wrong. The good news is that with the right blend and a few simple tricks, you can make a festive loaf that tastes like the holidays. It’s tender, aromatic, and full of citrus and vanilla with those lovely pockets of fruit. And yes, it actually slices and toasts like a dream. Let me show you how I do it at home, step by step.

WHAT IS PANETTONE?

Panettone is a sweet, enriched Italian bread traditionally baked in a tall paper mold for Christmas and New Year. Think soft, airy crumb, gentle sweetness, and the scent of citrus, vanilla, and butter. The classic version uses strong wheat flour and a long, patient rise that builds flavor and that wonderfully stringy texture. When we make it gluten free, the mission is the same: light texture, buttery taste, and a gentle perfume that fills your kitchen.

Here is the real talk. Gluten helps trap gas and gives that cottony pull. In gluten free baking, we get that structure from a good blend, eggs, and smart hydration. I’ve tested blends until my kitchen looked like a flour lab, and the biggest lesson I learned is that hydration and patience make all the difference. If you like understanding why certain flours behave the way they do, you’ll love my go-to reference, this helpful artisan gluten free bread guide. It breaks down structure, moisture, and that all-important balance of starches and whole-grain flours.

Once you taste a well-made loaf, you’ll see that gluten free can be just as celebratory. Fruit-studded, golden, and soft. Ready to tear into, to toast, or to butter and enjoy with coffee.

HERE’S WHAT YOU’LL NEED TO MAKE GLUTEN FREE PANETTONE

Before we dive in, gather everything. I like to set out my ingredients, scale, and panettone mold so I can move smoothly. Here’s the grocery list and a few notes to help you swap and succeed.

• Gluten free flour blend: Use a high-starch blend with rice flour and tapioca starch. Avoid heavy bean flours here. If you’re unsure, this breakdown of best flours and milks for gluten free bread is a great place to start.
• Eggs: They add lift and structure. Room temperature is key.
• Milk: Dairy or unsweetened almond milk both work. Slightly warm, not hot.
• Butter: Softened. For dairy free, use a quality plant butter with at least 75 percent fat.
• Sugar: Not too much, just enough for flavor and browning.
• Instant yeast: Reliable and easy. Make sure it’s fresh.
• Salt: For flavor balance.
• Orange zest and lemon zest: The secret perfume.
• Vanilla: Extract or paste adds warmth.
• Dried fruit: Raisins and candied orange peel are classic. You can also use chopped dried apricots or cranberries.
• Panettone paper mold: The tall one helps the loaf rise upward.

Equipment: Stand mixer with paddle, bowl scraper, kitchen scale, and a warm draft-free place for rising. If your kitchen is cool, the oven light trick works wonders.

Before you start, measure with a scale. Gluten free dough is sensitive, and accuracy helps. Also, plan a little extra time. Even with instant yeast, the best results come from a longer, gentle rise. That’s what makes gluten free panettone pull apart in those dreamy strands.

IT’S SO EASY TO MAKE GLUTEN FREE PANETTONE

Don’t let the tall shape intimidate you. I’ll walk you through the whole process, and you’ll see it’s totally doable. The dough is sticky, yes, but it’s cooperative if you keep your tools lightly oiled and your hands damp.

Make the dough

• Warm your milk until it’s just cozy to the touch. Not hot.
• In the bowl of a stand mixer, whisk the flour blend, sugar, salt, and instant yeast.
• Add eggs, warm milk, vanilla, and zests. Mix on medium until smooth. It will look like thick cake batter.
• With the mixer running on low, add softened butter a spoonful at a time until fully absorbed.
• Fold in dried fruit. Scrape the sides and bottom so everything is well mixed.

Rise the dough

• Scrape the dough into a lightly oiled bowl. Smooth the top with a damp spatula.
• Cover and let rise in a warm spot until puffy and noticeably larger, about 60 to 90 minutes. It will not exactly double, and that’s fine.
• Prepare your panettone mold by greasing the inside lightly. You can line the bottom with a round of parchment if you like.

Shape and bake

• Scoop the dough into the mold and gently smooth the top with damp fingertips.
• Let it rise again until it reaches about 1 inch below the rim. This second rise may take 45 to 75 minutes.
• Preheat your oven to 350 F. Score a shallow X on top with oiled scissors, then put a small pat of butter in the center for that classic bloom.
• Bake 40 to 55 minutes, tenting with foil if the top browns too fast. It’s done when the internal temp hits about 200 to 205 F and the top is deep golden.
• Cool in the mold for at least 30 minutes, then remove to a rack. Let it cool fully before slicing to set the crumb.

Two little boosts for success. First, don’t rush the rise. If your kitchen is cool or your oven runs quirky, this guide on baking gluten free bread in different ovens has useful troubleshooting tips. Second, if you want a fun fritter day after, cube leftover slices and air fry them with a dusting of cinnamon sugar. It’s a playful nod to these air fryer gluten free donuts and a great way to stretch your holiday loaf.

“I tried your method last year and it was the first time my holiday table had panettone again. The crumb was soft, the aroma was unreal, and everyone went back for seconds. My grandma cried a little, in the best way.”

When it comes to texture, patience is your friend. Give it time to cool and set, then slice with a serrated knife in gentle strokes. If you want the crust extra delicate, brush the hot loaf with melted butter right out of the oven. It gives a soft sheen and keeps the top tender. Bake your gluten free panettone one day ahead if you’re planning a brunch, since the flavor gets even better by morning.

NUTRITIONAL & DIETARY

This is a holiday loaf, so let’s be honest, it’s a treat. That said, you can keep it balanced. A typical slice lands around 220 to 280 calories depending on butter and fruit. The protein comes mostly from eggs and milk, while the carbs are from the flour blend and dried fruit.

Want it dairy free? Use plant butter with higher fat and unsweetened almond milk. Want to reduce sugar? Swap part of the sugar for coconut sugar for a toasty flavor and gentler sweetness. If you’re working around eggs, know that panettone relies on them for lift and structure, so results will be softer. For more ideas on egg swaps in quick breads, this egg free gluten free banana bread walk-through is helpful for understanding what each substitute does.

If you’re managing celiac disease, stick to certified gluten free ingredients and check your dried fruit for cross-contact. Keep a separate set of baking tools if you share a kitchen with gluten. Store cooled slices wrapped air-tight at room temp for 2 days or freeze for up to 2 months. Toasting from frozen brings back the bakery-soft crumb and a little caramelized edge that’s just lovely on a winter morning.

Serving ideas? I love thick slices warmed with butter, a spoon of marmalade, or a swipe of mascarpone. Leftovers make amazing French toast. Cube it for holiday trifle, or toast and crumble on yogurt. One more note: if you’re a fan of bright, fruity loaves, you might also love this cozy apple cinnamon sweet gluten free bread. It’s a different vibe, but perfect for weekend breakfasts.

MORE GLUTEN FREE BREAD RECIPES

Love a good crumb and a warm kitchen? I’ve got plenty more you can bake next. If you’re building bread skills, the basics in my artisan gluten free bread guide are super practical. If you’re craving something fun for brunch, circle back to these playful air fryer gluten free donuts. And if your oven acts up or heats unevenly, take a peek at baking gluten free bread in different ovens for quick fixes. For festive mornings, my family also loves that apple cinnamon sweet gluten free bread I mentioned. And when you want to understand ingredients deeply, the breakdown of best flours and milks helps every recipe land just right.

Ready to Bake and Celebrate?

So that’s my cozy, reliable method for a soft, festive loaf that tastes like tradition. With a good blend, gentle rises, and attentive baking, gluten free panettone turns out beautifully fragrant and tender. If you like comparing techniques or want more tips, I’ve learned a lot from bakers I trust like this detailed guide at Gluten Free Panettone – The Loopy Whisk and the step by step approach at Gluten Free Panettone – Let Them Eat Gluten Free Cake. Now it’s your turn. Tie on an apron, cue up some music, and bake a loaf you’ll be proud to share.

Print