This Gluten-Free Star Bread is a stunning pull-apart holiday bread with soft gluten-free dough and rich Nutella layers. This easy recipe creates a bakery-style star that’s perfect for brunch, dessert, or gifting.
Gluten-Free Nutella Star Bread is perfect for when you want a “wow” centerpiece that people can pull apart and share. Many bakers serve Nutella star bread as the center of a holiday breakfast, brunch, or dessert table, and it works especially well for Christmas morning or winter gatherings because the star/snowflake shape feels seasonal.
Notes on Ingredients
King Arthur Gluten-Free Bread Flour: This blend is designed for yeast baking, which helps the dough rise and hold shape better than many cup-for-cup mixes.
Instant yeast: Instant yeast mixes directly into dry ingredients, making the process quicker and more reliable for enriched doughs like this.
Warm milk + warm water: Warm (not hot) liquid supports yeast activity and improves rise.
Eggs: The egg in the dough adds structure, richness, and a softer crumb, which is especially helpful in gluten-free yeast doughs.
How to Make Gluten-Free Star Bread
Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment, add gluten-free bread flour, sugar, instant yeast, kosher salt, and baking powder, then mix to combine.
Add wet ingredients: With the mixer on low, slowly add warm water, warm milk, egg, and melted butter; increase speed to medium and mix for 3 minutes (dough will look like thick cookie dough).
Rise: Scrape down the bowl with an oiled rubber spatula, cover tightly, and let rise in a warm place for 45–60 minutes.
Prep pan: Line a 12-inch pizza tray with parchment paper, leaving overhang for easy lifting.
Divide dough: Turn dough onto a lightly floured surface and divide into 4 equal pieces.
Roll layer 1: On floured parchment, roll one piece into a thin 12-inch circle; transfer to the tray.
Spread Nutella: Warm Nutella ~30 seconds, then spread 1/4 cup over the dough, leaving nearly 1 inch bare around the edge.
Roll layer 2 + fill: Roll the second piece into a 12-inch circle; flip onto the first layer and spread with 1/4 cup Nutella.
Roll layer 3 + fill: Repeat with the third circle and another 1/4 cup Nutella.
Top layer: Roll the last piece into a 12-inch circle and place on top (no Nutella on the top layer).
Trim: Trim edges with a sharp knife or pizza cutter to create an even circle.
Mark center: Place a 3-inch round object in the center and gently indent to mark the “hub.”
Cut strands: Cut 4 evenly spaced cuts from center to edge, then cut each section in half, then in half again to make 16 strands.
Twist + shape: Twist two neighboring strands away from each other twice, then pinch ends together to form a point; repeat around to make 8 points.
Preheat: Preheat oven to 350°F while the shaped bread rests.
Egg wash: Whisk egg, water, and a pinch of salt; brush lightly over the dough.
Bake: Bake 30–35 minutes until golden and cooked through.
Finish: Cool 10 minutes, dust with powdered sugar, and serve warm.
Looking for more gluten-free recipes? Be sure to check these recipes out:
- Gluten-Free Peanut Butter Blossom Cookies
- Gluten-Free Pie Crust Recipe
- Gluten-Free Snowball Cookies
- Fluffy Gluten-Free Buttermilk Pancakes
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Gluten-Free Start Bread
Make Gluten-Free Nutella Star Bread with soft gluten-free dough and rich Nutella layers. This festive pull-apart star looks bakery-made but uses simple steps.
Ingredients
For The Dough
- 3 cups (450g) King Arthur Gluten-Free Bread Flour
- 1/3 cup (67g) granulated sugar
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup (180ml) water, warm
- 3/4 cup (180ml) whole milk, warm
- 1 large egg
- 4 tablespoons (56g) butter, melted
Egg Wash
- 1 large egg
- 1 tablespoon water
- Pinch of kosher salt
Other
- 3/4 cup (225g) Nutella
- Powdered sugar, for dusting
Instructions
- Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment, add gluten-free bread flour, sugar, instant yeast, kosher salt, and baking powder, then mix to combine.
- Add wet ingredients: With the mixer on low, slowly add warm water, warm milk, egg, and melted butter; increase speed to medium and mix for 3 minutes (dough will look like thick cookie dough).
- Rise: Scrape down the bowl with an oiled rubber spatula, cover tightly, and let rise in a warm place for 45–60 minutes.
- Prep pan: Line a 12-inch pizza tray with parchment paper, leaving overhang for easy lifting.
- Divide dough: Turn dough onto a lightly floured surface and divide into 4 equal pieces.
- Roll layer 1: On floured parchment, roll one piece into a thin 12-inch circle; transfer to the tray.
- Spread Nutella: Warm Nutella ~30 seconds, then spread 1/4 cup over the dough, leaving nearly 1 inch bare around the edge.
- Roll layer 2 + fill: Roll the second piece into a 12-inch circle; flip onto the first layer and spread with 1/4 cup Nutella.
- Roll layer 3 + fill: Repeat with the third circle and another 1/4 cup Nutella.
- Top layer: Roll the last piece into a 12-inch circle and place on top (no Nutella on the top layer).
- Trim: Trim edges with a sharp knife or pizza cutter to create an even circle.
- Mark center: Place a 3-inch round object in the center and gently indent to mark the “hub.”
- Cut strands: Cut 4 evenly spaced cuts from center to edge, then cut each section in half, then in half again to make 16 strands.
- Twist + shape: Twist two neighboring strands away from each other twice, then pinch ends together to form a point; repeat around to make 8 points.
- Preheat: Preheat oven to 350°F while the shaped bread rests.
- Egg wash: Whisk egg, water, and a pinch of salt; brush lightly over the dough.
- Bake: Bake 30–35 minutes until golden and cooked through.
- Finish: Cool 10 minutes, dust with powdered sugar, and serve warm.
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