Easy Gluten Free Panettone: Soft & Fluffy Christmas Bread Recipe

❤️ Recipe Summary

Panettone is a quintessential Italian Christmas bread, famed for its tall, airy texture, and delicious mix of candied fruit and citrus zest. Traditionally, it’s a complicated, long-proofed bake—but not this version! I’ve worked tirelessly to create an Easy Gluten-Free Panettone that captures all the flavor and fluffiness of the classic, but without the gluten and the hours of fuss. This recipe is a showstopper, perfect for your holiday table or a beautiful edible gift. You’ll be amazed at how simple it is to achieve such an elegant result.

Testing Notes From My Kitchen

The key challenge in gluten-free baking is achieving the signature airy, stretchy crumb of Panettone. I achieved this by using a blend of high-quality gluten-free flours and the correct ratio of binders like xanthan gum. I found that a slightly warmer-than-usual proofing temperature was critical to encouraging a good rise, and using the correct panettone molds helps with the height. Don’t be tempted to swap out the fats (butter/oil) or liquids; they are essential for moisture retention, which prevents the dreaded dry GF bread.

Ingredient Notes and Easy Swaps:

Gluten-Free Flour Blend: Use a reputable, cup-for-cup blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, you must add it.
Yeast: Use instant dry yeast. Active dry yeast requires proofing first, which adds a step.
Fats: A combination of unsalted butter and a neutral oil (like canola or light olive oil) is best for flavor and texture.
Dried/Candied Fruit: The traditional mix includes candied orange peel, citron, and raisins. Feel free to swap or add dried cranberries, chopped apricots, or chocolate chips (for a Panettone al Cioccolato).
Aromatics: Orange zest and vanilla extract are non-negotiable for that authentic holiday flavor.

How to Make Gluten Free Panettone Bread (Step-By-Step)

Activate the Yeast: Gently warm the milk (around 105–115°F/40–46°C). Stir in the yeast and a pinch of sugar. Let it sit until foamy (5-10 minutes).
Combine Dry Ingredients: Whisk together the GF flour blend, sugar, salt, and xanthan gum (if needed) in a large bowl.
Mix the Dough: Add the yeast mixture, eggs, melted butter, oil, and extracts to the dry ingredients. Mix on low speed with a dough hook or wooden spoon until a very wet, sticky dough forms.
Add Inclusions: Fold in the candied fruit and zest gently.
First Proof: Transfer the dough to a well-greased bowl, cover, and let it rise in a warm place until doubled in size (this can take 60-90 minutes).
Shape and Second Proof: Gently punch down the dough, shape it slightly, and place it into a paper panettone mold. Cover loosely and let it proof again until it crests the top of the mold (about 45 minutes).
Bake: Bake in a preheated oven until deep golden brown. If the top browns too quickly, loosely tent it with foil.
Cooling: Crucially, panettone needs to be cooled upside down immediately after baking to prevent it from collapsing. Skewer the base and hang it between two supports (like pots) for several hours or overnight.

Tips For Success

Warmth is Key: Gluten-free dough loves a warm environment for rising. Try placing the dough near a warm window or in an oven that has been warmed briefly and then turned off.
Do NOT Over-Knead: Unlike regular wheat dough, over-mixing gluten-free dough can make it dense. Mix only until just combined.
The Stickier, the Better: GF panettone dough is meant to be very sticky—it’s closer to a thick batter than a traditional dough. Do not add extra flour!

Why is my gluten free bread sticky or gummy?

This is a common issue! It usually means the bread was:

Undercooked: The internal temperature needs to reach 200-210F(93-99C). Use a thermometer.
Cut too Soon: You must let the panettone cool completely (usually upside down) before slicing. Heat traps moisture, and cutting into it releases steam too quickly, resulting in a gummy texture.

Why didn’t my gluten free bread rise?

The most likely culprit is dead yeast. Ensure your yeast is fresh and that your milk/liquid wasn’t too hot, as high temperatures kill the yeast. A secondary reason is a cold kitchen—make sure your proofing environment is warm.

Why did my gluten free bread fall apart?

Falling apart can be due to:

Incorrect Flour/Binder Ratio: You need enough binder (like xanthan gum) to hold the dough structure together without gluten. Check your flour blend and the recipe’s recommended amount.
Improper Cooling: Not cooling the panettone upside down can cause the structure to collapse under its own weight, leading to a flatter, denser result that crumbles more easily.

Frequently Asked Questions:

Can I make this dairy-free? Yes, swap the milk for a non-dairy alternative (like almond or soy milk) and use a dairy-free butter alternative.
How long does it keep? Stored properly in an airtight container, it stays fresh for 3-5 days. It also freezes well!

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Soft and Fluffy Gluten-Free Panettone

This recipe delivers a tall, aromatic, and genuinely fluffy gluten-free version of the Italian Christmas classic.

Equipment

Stand mixer with a dough hook (recommended)
Large mixing bowls
Panettone paper molds (5-inch or 6-inch diameter are ideal)
Long metal skewers (for cooling)
Oven thermometer

Ingredients 1x2x3x

Category	Ingredient	Standard Quantity
Wet/Yeast	Milk (lukewarm)	1 cup
	Instant dry yeast	2 1/4 tsp
	Eggs (large)	3
	Melted butter (unsalted)	1/2 cup
	Neutral oil	1/4 cup
	Vanilla extract	1 tsp
Dry	GF All-Purpose Flour (w/ xanthan)	3 cups
	Granulated sugar	1/2 cup
	Salt	1/2 tsp
Inclusions	Candied fruit mixture	1 cup
	Golden raisins	1/2 cup
	Orange zest	2 tbsp

Instrution

Activate Yeast: Warm milk . Stir in yeast and sugar pinch; let sit 5-10 minutes until foamy.

Combine Dry: Whisk GF flour blend, remaining sugar, salt, and xanthan gum (if needed) in a large bowl.

Mix Dough: Add yeast mixture, eggs, melted butter, oil, and extracts to dry ingredients. Mix until a very wet, sticky dough forms.

Add Inclusions: Gently fold in candied fruit, raisins, and orange zest.

First Proof: Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled (60–90 minutes).

Shape & Second Proof: Gently punch down, shape slightly, and place in a paper panettone mold. Cover and let rise until it crests the top (about 45 minutes).

Bake: Bake at 350F175Cfor 45-60 minutes until deep golden brown and internal temperature reaches 205F Tent with foil if browning too quickly.

Cool Upside Down (Essential): Immediately pierce the base with skewers and hang the panettone upside down between supports (like pots) to cool completely (4–6 hours).

Notes

For the best flavor, make the panettone a day ahead. Store in a sealed container once cooled. If you don’t have panettone molds, you can use a high-sided springform pan, but the cooling process is more difficult.

SPECIAL NOTE

The “upside down” cooling step is non-negotiable for an airy gluten-free crumb. It locks in the structure created by the yeast and high heat, preventing a dense bottom layer.

Nutrition

Serving Size: 1/12 of Panettone
Calories: Approx. 320
Fat: 15g
Carbohydrates: 40g
Protein: 5g

Nutrition Disclaimer

Nutritional information is an estimate based on ingredients used and is provided for informational purposes only. Consult a professional for specific dietary advice.