Gluten Free Julekake is a lovely Norwegian Christmas bread studded with raisins and candied fruit and gently spiced with cardamom. It’s light, fluffy, and surprisingly easy to make.
Earlier this month we asked readers on Facebook which recipes they’d like to see for the holidays. One reader asked for her grandmother’s old family favorite: a Scandinavian Christmas bread called julekake (or julekake, depending on the region). The family had enjoyed this recipe for years, but she hadn’t had much success converting it to gluten free.
We hadn’t heard of julekake before, and the idea of gluten free julekake was new to us too, but we wanted to help preserve this family tradition. The reader sent the original recipe and we worked on adapting it for gluten free baking.
When converting yeast breads to gluten free, there are a few reliable adjustments. Gluten free flours absorb more moisture, especially during baking, which can make a loaf dense or dry if the dough is too stiff. For this reason we reduce the flour slightly and aim for a wetter, stickier dough. The result is a lighter, less gritty texture.
Tips for converting a yeast bread recipe:
If you’re adapting a traditional yeast bread to gluten free, start by reducing the flour by about ¾ cup and add a little more only if needed. The dough should be quite sticky. Shape the loaf by lightly dusting only the outside with gluten free flour or starch, or use wet or oiled hands to prevent sticking.
Allow the shaped gluten free dough to rise only once, then bake. If you let it rise, punch it down, then reshape and rise again, the dough will lose steam and won’t be as airy. One advantage of gluten free yeast baking is that it often reduces active prep time.
Not a fan of candied fruit?
That’s okay—candied fruit is optional. You can swap in more raisins or try other mix-ins listed in the recipe notes, such as currants, dried cranberries with chopped pecans, or even chocolate chips. Choose what you enjoy or what you already have on hand.
A quick note: the candied fruit package I found in my local store wasn’t labeled gluten free on the bag, but the manufacturer lists it as gluten free on their website. Check product labels to be sure for your own purchases.
Why this is a great beginner gluten free recipe
Gluten free julekake is forgiving and straightforward. You probably already have most ingredients, and the basic steps are simple: mix, fold in fruit, shape, let rise, and bake. While julekake is traditionally a Christmas bread, it suits any season. We enjoy slices toasted with butter and are excited to experiment with variations like cranberry-orange or white chocolate-pecan.
The cardamom in this recipe is intentionally subtle—just enough to add warmth without overpowering the bread.
We’ve kept the instructions straightforward and easy to follow, but if you have questions leave a comment and we’ll help. Enjoy! XOXO Celeste and the Life After Wheat team
Making this recipe? Snap a photo and tag @LifeAfterWheat on social, then come back to leave a comment or rate the recipe!
Gluten Free Julekake (Scandinavian Christmas Bread)
https://thereislifeafterwheat.com
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Ingredients
- 2 ½ cups high quality gluten free flour – see notes
- 2 ½ teaspoon gluten free instant yeast
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon cardamom
- ⅓ cup powdered milk
- 2 large eggs room temp
- ¼ cup butter room temp and cut into cubes
- 1 cup water slightly warmer than room temp
- ½ cup raisins
- ½ cup diced gluten free candied fruit – see notes
- 1 T gluten free flour
- ½ cup sifted powdered sugar
- 2 T cream
Equipment
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Better Batter Gluten-Free Flour, 5 Pound
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Pennant Deluxe Fruit Cake Mix, 16 Ounce
Method
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Prepare a baking sheet by lining it with parchment paper.
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In a small bowl, toss the candied fruit, raisins, and 1 tablespoon flour. Set aside.
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In the bowl of a stand mixer, measure the gluten free flour by stirring, scooping into the measuring cup, and leveling off.
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Add the yeast, sugar, salt (on the opposite side of the bowl from the yeast), cardamom, and powdered milk. No need to mix yet.
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Add the eggs, butter, and water and mix on medium-low for 1–2 minutes until the dough is smooth. It should be quite sticky.
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Add the fruit and mix on low until evenly distributed.
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You can spread the dough into your prepared pan and use wet hands to smooth it, or for a rustic round, dust the countertop with 1–2 tablespoons of gluten free flour and lightly coat the dough on the outside to shape. Do not work the flour into the dough—use it only on the exterior.
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Allow the shaped dough to rise in a warm spot until almost doubled. One trick is to heat the oven to 120°F, turn it off, and place the pan inside. Check after 20–30 minutes to see if it’s ready.
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Once the dough has almost doubled, preheat the oven to 350°F (remove the pan from the oven first if it was rising there).
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Bake for 40–50 minutes, until the top is browned and the loaf sounds hollow when tapped.
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Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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Slice and serve. Traditionally, julekake is served with marmalade or geitost, a brown, slightly sweet Norwegian goat cheese.
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To make the optional glaze, whisk together the powdered sugar and cream, then pour over the cooled loaf and garnish with extra candied fruit if desired.
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This bread is best the day it’s baked, but it will keep for several days in a plastic bag. We especially enjoy it toasted with geitost or butter.
Nutrition
Calories170kcal
Carbohydrates24g
Protein4g
Fat6g
Fiber1g
Sugar4g
Notes
- We used Better Batter all-purpose gluten free flour for this recipe. It performs well for yeast breads; GF Jules should also work.
- We do not recommend using Bob’s Red Mill or Pillsbury for this loaf.
- If you don’t like candied fruit, substitute extra raisins or use one of these options instead of both raisins and candied fruit:
- Currants
- Dried cranberries and chopped pecans (try drizzling melted white chocolate over the cooled loaf)
- Chocolate chips
Tried this recipe?
Let us know how it was!