Gluten Free Nutella Breakfast Twist Bread

Bake this Gluten Free Nutella Breakfast Twist Bread soft, fluffy, and swirled with chocolate-hazelnut flavor. Perfect for brunch or a sweet morning treat!

If you’re searching for the ultimate gluten free breakfast bread, this Nutella twist bread is it! Soft, fluffy, and layered with swirls of chocolate-hazelnut spread, it’s the perfect way to make any morning special. Whether you’re baking for brunch, a holiday breakfast, or just want a cozy treat with coffee, this bread is sure to impress.

Why You’ll Love This Recipe

• Gluten-free & bakery-worthy – Tender, soft texture with no compromise on flavor.
• Nutella swirls in every slice – Rich, chocolatey, and irresistible.
• Easy but impressive – The twisted design looks fancy but is simple to make.
• Versatile – Enjoy for breakfast, brunch, or dessert.
• Customizable – Add nuts, fruit, or spices to make it your own.

Ingredients You’ll Need

• 3 cups gluten-free flour blend (1:1 with xanthan gum)
• 2 ¼ tsp instant yeast
• ¼ cup sugar
• 1 cup warm milk (dairy or non-dairy)
• 2 large eggs
• 4 tbsp unsalted butter (or plant-based butter), melted
• ½ tsp salt
• ½–¾ cup Nutella spread

Step-by-Step Instructions

Step 1 – Make the Dough

In a bowl, whisk warm milk, sugar, and yeast. Let it sit until foamy (5–10 minutes). Add eggs, melted butter, and salt. Gradually stir in gluten-free flour until a dough forms.

Step 2 – First Rise

Cover with a towel and let rise in a warm spot for 45–60 minutes, or until doubled.

Step 3 – Roll & Fill

Roll dough into a rectangle on a floured surface. Spread Nutella evenly across the dough.

Step 4 – Twist the Dough

Roll into a log, slice lengthwise, and twist the two halves together, keeping the cut sides up for a beautiful swirl.

Step 5 – Second Rise

Place the twisted dough into a greased loaf pan. Cover and let rise another 20–30 minutes.

Step 6 – Bake

Bake at 350°F (175°C) for 30–35 minutes until golden brown.

Step 7 – Cool & Serve
Let cool slightly before slicing. Serve warm for the best gooey Nutella experience.

Pro Tips for Success

• Milk should be warm, not hot (around 110°F) to activate yeast.
• If your flour blend doesn’t have xanthan gum, add 1 tsp.
• Lightly oil hands when shaping the dough to prevent sticking.
• Drizzle with extra Nutella or dust with powdered sugar before serving for extra indulgence.

• Nutella + Nuts – Sprinkle chopped hazelnuts or walnuts before rolling.
• Nutella + Cinnamon – Mix a little cinnamon into the Nutella for warmth.
• Nutella + Fruit – Add sliced strawberries or raspberries with the spread.
• Mini Twists – Shape into smaller rolls instead of one loaf.

Storage & Freezing

• Room temp: Store airtight for up to 2 days.
• Fridge: Keeps for 5 days; warm before eating.
• Freezer: Wrap slices individually and freeze up to 2 months.

This Gluten-Free Nutella Breakfast Twist Bread is soft, sweet, and so impressive with its chocolatey swirls. Perfect for brunches, holidays, or a cozy breakfast at home it’s proof that gluten-free baking can be just as indulgent as the classic.

Instructions

1. Beat the Eggs & Sugar
   Add 2 large eggs and 3 tablespoons cane sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined.
   No stand mixer? Simply whisk the wet and dry ingredients separately in bowls, then combine into a soft, workable dough.
2. Add Wet Ingredients
   Pour in 1 ¾ cups milk (dairy or non-dairy) and 3 tablespoons canola oil. Mix on medium speed for about 20 seconds.
3. Prepare the Dry Ingredients
   In a separate bowl, whisk together 3 ½ cups gluten-free flour blend, 2 ½ teaspoons instant yeast, and ¼ teaspoon salt. Pre-mixing helps evenly distribute the yeast.
4. Combine the Mixtures
   Slowly add the dry ingredients to the mixer. Mix on low speed until incorporated, then switch to medium-low for 1 minute.
   • If the dough seems too wet, sprinkle in extra flour.
   • If it’s too dry and crumbly, add more liquid.
     (Flour blends vary, so adjust as needed.)
5. Shape Before Rising
   Gluten-free dough typically allows for just one good rise, so shape it first. Remove dough from the bowl and place it on a lightly floured silicone mat. Roll into a rectangle about ½ inch thick.
6. Add the Filling
   Spread Nutella evenly over the dough, leaving a ¼-inch border. (If it’s too firm, microwave for 10 seconds to soften.) Sprinkle with ground cinnamon if desired.
7. Roll & Slice
   Roll the dough lengthwise into a log, like cinnamon rolls. Using a sharp knife, carefully slice the log lengthwise. Wipe the blade as needed to keep it neat.
8. Twist the Dough
   Open the halves to reveal the Nutella layers, then gently twist them together, keeping the cut sides up.
9. Prepare the Pan
   Grease a 9-inch cake pan or 10-inch cast-iron skillet with gluten-free baking spray (avoid PAM Baking Spray, which isn’t GF). Transfer the twist to the pan.
10. Let It Rise
    Loosely cover with plastic wrap and place in a warm spot (about 175°F, then turn the oven off, or another cozy spot in your kitchen). Allow to rise until doubled in size, about 45 minutes.
11. Bake the Bread
    Preheat oven to 350°F (175°C). Remove the plastic wrap and bake for 30 minutes, or until the bread is golden and firm to the touch.
12. Cool Before Slicing
    Set the bread on a cooling rack and allow it to cool fully before slicing. Cutting while hot may cause it to crumble.

Notes & Tips

• I tested this recipe with Authentic Food’s Steve’s Gluten-Free Bread Blend, which requires more liquid than most blends.
• If using a different blend:
  • Start with less liquid, adding more only if needed.
  • Check that your flour blend is suitable for yeast recipes.
• Swap melted butter or another oil for the canola oil.
• I used Oatly oat milk, but any dairy or non-dairy milk works.
• To make it dairy-free, use:
  • A plant-based Nutella alternative (like Artisana Organic Hazelnut Cacao Spread)
  • Dairy-free butter
• Store leftovers in an airtight container at room temp for up to 4 days (shorter in warm weather). Freeze in slices for up to 2 months.

Nutrition (per serving)

• Calories: 322
• Carbohydrates: 46g
• Protein: 8g
• Fat: 13g
  • Saturated: 7g
  • Polyunsaturated: 2g
  • Monounsaturated: 3g
• Cholesterol: 27mg
• Sodium: 87mg
• Potassium: 182mg
• Fiber: 6g
• Sugar: 18g
• Vitamin A: 178 IU
• Vitamin C: 3mg
• Calcium: 109mg
• Iron: 3mg