Just in time for the holidays, my gluten free panettone will make you feel like you’ve gone to Italy for the real deal! Buttery, feathery, light, and citrusy, you will be blown away by how wonderful it is!!
I posted this recipe last December and am updating now with new pics and a VIDEO!! (check out my YouTube channel for the full video), plus a few new tips and tricks! The greatest thing about this recipe, other than the end result is UH-MAZING, is that you can make it minutes. Seriously! After the initial mixing of the dough, on baking day the total hands-on time is approximately 5 minutes!!
WHAT IS PANETTONE?
Panettone is a type of sweet bread that’s originally from Milan, Italy. It’s studded with raisins and candied citrus and it is DIVINE!! It can be eaten for breakfast, which is what I usually do, or as a dessert. You can also use it in bread pudding or to make french toast! It is SO GOOD for french toast!!
I knew about panettone way back when I was a lot younger (in my 20’s), but never had an interest in it. I’m not sure why, but maybe I thought it sounded too much like fruitcake. Have you ever had fruitcake? Maybe fruitcake is good and I should quit being too judgmental about it. Because once I finally tried panettone (less than 10 years ago), I instantly fell in love with it! Of course, that was shortly before I found out I had celiac so…you know how it goes. No more panettone, or so I thought😉
here’s what you’ll need to make gluten free panettone
As with many of my recipes, this panettone starts with my Gluten Free Sweet Dough. This dough is like a magic gluten free dough that can be made into an endless variety of breads, rolls, and pastries. It begins with:
- Kim’s gluten free bread flour blend — there really is no substitute for my bread flour blend. It’s imperative to getting the texture you’ll see in my videos and pictures.
- Sugar
- Baking powder
- Yeast — I always use instant yeast, but if you want to use active dry yeast you’ll need to activate it first in some of the milk from the recipe that’s been warmed to 100-110 F.
- Psyllium husks
- Salt
- Milk
- Butter
- Eggs
On the same day as making the dough, you’ll want to soak your fruit so it has time to sit overnight. Here’s what you’ll need:
- Raisins — regular dark raisins, golden, or a mixture of both.
- Amaretto — you can use other liquors or rum, but I like the taste of amaretto and the almond flavor it gives the bread.
- Candied orange peel
- Candied lemon peel
- Zest of one orange
- Vanilla extract
it’s so easy to make gluten free panettone
- Make the dough and soak the fruit the day before you’re planning on baking the panettone.
- Remove the dough from the fridge and add the soaked fruit. Mix or knead until well distributed.
- Shape dough into a large round and carefully place it in a panettone bread mold (affiliate link).
- Cover and let the dough rise until it just reaches the top of the mold.
- Brush an egg wash on top and score the loaf in the center. Sprinkle with pearl sugar (affiliate link) and bake at 400 degrees F for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until a skewer inserted into the center comes out clean, about 55-60 minutes. Tent with foil halfway through if the crust is getting too dark.
- Remove from the oven, insert skewers horizontally into the bottom of the loaf, and hang it upside down until completely cool.
gluten free panettone faqs
Yes, you definitely can customize the fruits in gluten free panettone to whatever are your favorites. The ones in this recipe are traditional, but feel free to mix it up. Dried apricots, dried cherries, dried blueberries, etc are all acceptable.
Hanging panettone upside down prevents the loaf from collapsing onto itself while it’s still hot. If you don’t do this, your panettone may sink and become dense in the middle.
A freshly baked gluten free panettone will keep for about a week in a ziptop bag at room temperature. You can also freeze it whole or in individual slices. Stale gluten free panettone makes excellent bread pudding and French toast!
If you really want to experience the yum that is panettone, try this Gluten Free Panettone recipe. It’s showstopping, but surprisingly easy to make. And it’s so delicious, you’ll want to make it again and again. Happy gluten free baking!!
Gluten Free Panettone
Ingredients
Dough
- 1 recipe ultimate gluten free cinnamon roll dough
- 1 large egg, mixed with 1 tbsp water (for egg wash)
Inclusions
- 8 ounces (227g) dark or golden raisins or a mixture of both (or any dried fruit of your liking)
- 4 ounces (113g) candied orange peel
- 2 ounces (56g) candied lemon peel
- 50 ml (about ¼ cup–1 single serve bottle) Amaretto diSaronno dark rum may be substituted
- zest of one orange
- 1 tsp vanilla extract
Instructions
- Make the dough through step two (chilling in the refrigerator overnight). After making the dough, put dried fruit and mixed candied peel in a medium bowl and pour vanilla extract and Amaretto over the fruit. Mix well, cover, and soak overnight on the counter.
- Remove the dough from the refrigerator and attach directly to your stand mixer (or dump out onto well-floured counter). Add soaked fruits. Using the dough hook, knead briefly just to distribute add-ins into dough.
- Dump the dough from the bowl to a well-floured surface and smooth into a round ball. Carefully place dough in panettone mold or cake pan* (see notes).
- Place mold or cake pan on two baking sheets and cover loosely with plastic wrap. Place in a warm, draft-free area until the dough has reached the top of the panettone mold or cake pan, about 2-3 hours (time will depend on the warmth of your proofing area).
- Preheat the oven to 400° F.
- When the dough has fully risen, remove cover and brush with an egg wash. Slash the dough carefully in a cross formation and sprinkle with crushed pearl sugar (if desired). Bake on double baking sheets for 15 minutes. Reduce the temperature to 350° F and continue to bake for about 55-60 minutes more, tenting with foil halfway through if getting too dark. A skewer inserted into the center of the bread should come out clean. The temperature should read between 170-175° F in the center.
- Remove the bread from the oven and immediately and carefully push two skewers through the bottom horizontally. Hang the panettone upside down between two tall fixtures (I use my flour containers) and allow to cool completely before slicing. Store well wrapped at room temperature for up to a week, or freeze, whole or sliced in individual slices for up to two months.
Notes
This panettone was originally posted on December 9, 2018 and has been updated with new pictures and new tips for baking.
Good morning.
I am so happy I found your site. I tried a lot of your recipes for yeasted dough an I am amazed.
I am not new to gluten free baking, but never before was so successful with yeasted dough.
It happened, that I refrigerated the dough last night and planed to bake the panettone today, but plans changed unexpectedly. Can it stay refrigerated for 2-3 days longer before baking like your artistic bread dough or it will make the baked product too sour?
Thank you very much,
Inna
Yes, it can stay refrigerated for a few days, but I wouldn’t go much past that. It does tend to get a more yeasty flavor the longer it sits.
Thank you !
I can’t picture this and there is’t an image to refer to: “Remove from the oven, insert skewers horizontally into the bottom of the loaf, and “hang it upside down until completely cool.”” could you please take a picuture the next time you make it and post? Thank, Susan
I don’t usually take process shots because I’m also at the time creating a video showing the process. Can you not watch the video?
Wow, amazing! I’ve never eaten anything tastier without gluten. I remember how my grandmother used to bake me such a pie, of course with gluten. I missed that taste. Thanks for the wonderful recipe!!!!
I haven’t heard of this until recently. It looks tasty.
Hi Kim, sorry, I read through your instructions again and you do indeed say to hang the bread upside down, sorry, I don’t know where I got you don’t have to hang the bread from. I must be tired LOL! So gratetful for you and your recipes!
Thank you so much, Nancy!
You actually were correct! My old recipe said the bread didn’t need to be hung upside down, but I just recently updated the recipe and decided to give the hanging another shot and it seemed to make a difference. It was a little taller and softer by hanging it upside down.
Hi Kim, In your video you clearly show hanging the bread upside down but in this version you say it’s not necessary. To hang or not to hang, that is the question ;o)
Unbelievable, fantastic, delicious, i was shocked! The GF panettone tasted like REAL panettone! My Christmas dinner guests also loved it.
Thank you with great appreciation.
Awe, yay!! Thanks so much for your wonderful comment 🥰🥰🥰
I have a question. I can’t get superfine white rice flour in my town and Amazon will get here too late in the month. What can I substitute? I use a lot of brown rice flour for baking cookies. I bought some sweet white rice flour thinking that might be better for the panettone recipe. Should I use that? Thank you so much.
I’m not sure if sweet rice flour would work, but you could try it. Or maybe you could put your brown rice flour into a food processor and process it until very fine? I really don’t know if that would work, but I’m just trying to give suggestions that might help you.
Thank you Kim. I zapped some white rice flour in the Cuisineart and will let you know how it turns out. So far, it has risen so much it overflowed the bowl!!!!
That’s a good sign!
I want to make this recipe and from what I saw on Amazon the paper panettone molds come in various sizes. I don’t shop at Amazon, I’ll go to my local kitchen store for the paper panettone molds, so please tell me what size you use?
I hope you get this message! Thank you and happy holidays.
Hi, Dee! I use 6 3/4 by 4 1/4 inch paper molds. You can also use a smaller size (5.05 by 4 inch) and make two smaller panettones. You’ll need to bake them for less time.
Hope this helps! Happy holidays 🙂
This recipe is amazing! Thank you for figuring it out and sharing! I followed everything, except I cut out the candied orange and lemon, for personal preference, and I used the zest of 1 orange and lemon instead. Absolute perfection! I am now going to try many more of your recipes.
Awe, yay!!!! I’m so glad you liked it! Thanks so much 😍
Hello Kim, thank you for this recipe! Amazing! I am getting ready to make it for my family for Orthodox easter! Could you please clarify two things if possible;
1. Serving sizes are for 12 different panettones or just one?
2. On what level of the panettone mold the dough should be before proofing so it will get over the edge at the end of the proofing process?
Thank you!
Hi, Deyra! The servings are for one panettone that should feed 12 normal people, or 6 very hungry 😋 I put all the dough in the one panettone mold, so it starts out at about 2-3 inches down from the top of the paper mold. Don’t be so concerned with that measurement, though, because you’ll just put all the dough in the mold and then allow it to proof over the edge, however long that may take. It should take a while (at least 2-3 hours) to fully proof.
I hope this helps 🙂
Very cool recipe, much more better than from french laundry or cup4cup brioche dough adoptions!
I was skeptical first, but it work out first time I baked it for Easter ( Eastern European version of the panettone: Kulitch ) I used milk powder instead of your protein suggestions, Kim! It worked out well; also I soaked the raisins in freshly squeezed orange juice; it could do with more raisins and apricots than suggested in the recipe tough; and you can Safe time if the cake has 2-3h first raise in some cozy place and then the second raise with raisins and co in the fridge in the form already, so you only have to stick it in the Ofen in the morning.
This panettone stays so fresh and soft for so long( not dry at all even after 5 days or so) I am deeply amazed! And my family was amazed as well and appreciated this gluten free version! Thank you, Kim!
Thank you so much, Elena!!! I’m so glad you liked it 😍
Thank you for this brilliant recipe. It also adapts well to make Italian Easter bread (lemon flavoring instead of vanilla, omitting dried fruit, using just lemon rind). It’s a good bread by any standard.
Thank you so much, Lys!!!
I’m so happy that I found your recipe! I’m celiac and I was missing the tradition of eating panettone in Christmas for a while! I didn’t have whey protein, so I used coconut flour instead ( I know, not the best substitute, but what I had at home), and still tasted great, and similar to what I had before!
Thank you sooo much! I loved!
Thanks, Aline! So glad you liked it!!
Where have you been all my gluten free life?? Found your panettone recipe and due to the fact i could tell you were brilliant b/c you grilled the panttone with butter (thought i was the only one!!) took a chance and ordered the missing flours and pea protein and made this. Didn’t bother with molds tried a few in tiny loaf shapes and some in ball shapes b/c i had silicone molds the rest went into my pyrex dishes. The pyrex ones are still in the oven but the rest well…nearly gone and OHHH soooo good! Haven’t had a yeast bread baking in the house in years. THANK YOU! This tastes like the holidays! Don’t think that big batch of bread flour i made of yours is gonna last long after trying this!!! Wonder if i’ll ever try this not hot out of the oven???
Awe, thanks so much for your kind words, Shawn!! You’ll love what’s coming in the next few days on the blog. It’s a mashup that includes panettone flavors and I think it’s a game changer for the paper mold situation 🙂
Is the dough being divided amongst the 12 panettone molds you reference on Amazon. Or is the recipe fr just one mold?
The recipe is just for one mold. I wish we could just order one paper mold from Amazon, but unfortunately they don’t offer that.
Panettone is my favourite Christmas tradition. It would be my once a year cheat but last year it made me so sick I decided the pain was no longer worth it. Soi was thrilled to find your recipe for GF panettone. I added some raw pistachios and sizzled the top with a white chocolat glaze and sprinkled more pistachios… just like the one I’ve always ordered from Italy every year. That with a jar of pistachio butter made for the perfect holiday. The taste was amazing but I did find it a bit dry. I Wonder if I needed to bake it a little less. Any thought on how to make it a bit more moist?
Oh, no! I’m sorry your panettone came out dry 🙁 It is tricky sometimes to get just the right baking time for panettone because it’s so tall.
What I would do next time is put it in the oven and let it bake for the first 15 minutes just to get the top brown, and then when you reduce the heat, instead of just tenting it with foil, cover it completely with foil or even a large deep bowl and finish the baking, checking it at about the 45-50 minute mark. If the skewer is really wet, continue baking a little longer. If it’s only slightly wet, it should be done.
I hope this helps 🙂
Thanks I’ll give it a try.
Oat flour instead of rice might make it moister, but don’t replace all the rice flour, but like half… I use oat flour, tapioca flours, protein powder and xanthan gum to make super fudgy brownies. But I like Kim’s flour for like garlic bread.
What does the whey protein powder do? wandering if it’s necessary thats all.
Hi, Teri! It replaces the protein that’s in wheat-based flours, so it really is essential, in my opinion. If you don’t want to use whey protein, you could try pea protein or soy protein or another form of protein, but I haven’t tested any of those so I’m not sure how well they would work out. If you do use one of those, let me know how it goes 🙂