Gluten Free Panettone

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!!

gluten free panettone

Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.

I posted this recipe last December and am updating now with new pics and 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?

gluten free panettone cut into slices

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😉

HOW TO MAKE THE BEST GLUTEN FREE PANETTONE EVER!

My gluten free sweet dough is kind of like a jack of all trades.  I’ve shared it already on the blog in SO many ways, ultimate cinnamon rolls, Mickey Mouse beignets, Hawaiian rolls, cinnamon raisin bread, chocolate babka, kolaches, hot cross buns, Hawaiian round bread, yeast donuts, air fried yeast donuts, king cake, and apple fritters.  Phew! That’s a lotta recipes all starting with just ONE dough!!

Work horses like this are the perfect recipes to have in our gluten free baking arsenal.  They can be made into an endless variety of goodies. AND, the dough can be ready for whenever the gluten free baking bug strikes!  I felt it only natural to test out this dough to make panettone, and I’m so, so glad I did.

It’s pretty simple to make this wonderful gluten free panettone.  Click over to my cinnamon rolls recipe for the nitty gritty on how to make the basic sweet dough. Make the dough through step two.  Leave it right in the bowl it was mixed in, if you can.

The next day, remove the dough from the refrigerator. Add soaked raisins, candied orange peel, candied lemon peel (if desired), vanilla, and orange zest. Attach the bowl to your stand mixer and knead it briefly using the dough hook, just to distribute the add-ins. Remove the dough to a well-floured surface to smooth into a round ball, adding enough extra flour to do so.  

panettone dough placed into mold

Next, because it couldn’t be easier than this, plop the dough into a panettone paper mold. If you don’t want to buy a special panettone mold, you can always use a greased 8-inch round baking pan. Just know that the panettone will be wider than higher. Let the dough rise a second time, which will take about 2-3 hours. Bake as directed.

gluten free panettone risen and ready to bake

Don’t I Need to Hang it Upside Down?

After panettone is baked, it’s usually skewered and hung upside down. The reason for this is to prevent it from collapsing onto itself.

However, because this is a gluten free panettone, I’ve found that for whatever reason it doesn’t need it. Simply remove the panettone from the oven and place it on a wire rack to cool completely. Sometimes you’ll find there are little things that are actually easier when baking gluten free!

gluten free panettone

If you really want to experience the yum that is panettone, try this recipe.  It’s showstopping, but surprisingly easy to make. And it’s so delicious, you’ll want to make it again and again!! 

toasted piece of panettone spread with butter

Happy baking 🙂

gluten free panettone

Gluten Free Panettone

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!!
Print Recipe
CourseBreakfast, Dessert
CuisineItalian
KeywordGluten Free, panettone
Prep Time5 minutes
Cook Time1 hour 15 minutes
Proofing Time3 hours
Total Time4 hours 20 minutes
Servings12 servings
AuthorKim

Ingredients

MIX-INS:

  • 1 cup raisins, regular, golden, or a mixture of both
  • ¾ cup candied orange peel, chopped
  • ½ cup candied lemon peel, if desired
  • 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 raisins in a small bowl and pour ½ cup hot water mixed with 2 tbsp rum or amaretto over the raisins.  Soak raisins overnight on the counter.  Most of the liquid should be absorbed, but drain off any remaining liquid before using.
  • Remove the dough from the refrigerator and attach directly to your stand mixer. Add raisins, candied orange peel, orange zest, candied lemon peel (if using), and vanilla extract. Using the dough hook, knead briefly just to distribute add-ins into dough. The dough will be sticky.
  • Dump the dough from the bowl to a well-floured surface and smooth into a round ball, adding as much extra flour as needed to smooth out dough. Place dough in panettone mold or cake pan* (see notes).
  • Place mold or cake pan on a baking sheet and cover with plastic wrap. Place in a warm, draft-free area until the dough is slightly above panettone mold or cake pan, about 2-3 hours.  
  • Preheat the oven to 400° F.  
  • When the dough has fully risen, bake on baking sheet for 15 minutes.  Turn the heat down to 350° F and tent bread with foil. Continue to bake for about 55-60 minutes more, or until a skewer inserted into the center of the bread comes out slightly wet.   
  • Remove the bread from the oven and place on wire rack to cool completely before slicing.
  • Slice as desired.

Notes

*If you don’t have panettone molds, you can use an 8-inch cake pan or a 9 by 5-inch loaf pan, or possibly even a souffle dish.  Baking times will change and you’ll have to monitor it in the oven.  Start checking for doneness at about 30 minutes. 
**Panettone will keep well wrapped on the counter for a few days, but will begin to get stale after that.  Stale panettone is great for french toast or bread pudding!  
***Panettone can be frozen for 2-3 months.  Slice into individual slices and wrap in plastic wrap before putting in a large ziptop freezer bag and freezing.  
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 

This panettone was originally posted on December 9, 2018 and has been updated with new pictures and new tips for baking.



17 thoughts on “Gluten Free Panettone”

    • 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 🙂

  • 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 🙂

  • 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.

  • 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 🙂

  • 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!

  • 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.

  • 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!

  • 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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating