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Gluten-Free Easter Bread

Gluten-Free Easter Bread

Looking for new Easter desserts? Try this gluten-free Easter bread recipe: the traditional Easter bread with raisins and hazelnuts that is also gluten free.

06 March, 2017
Average: 2.3 (4 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

1 HR 35 MIN


110 ml, warm
120 g, plus 2 tsp
1 tbsp, fast-action dried
Rice flour
200 g
Rice flour
100 g
Tapioca flour
150 g
2 tsp, powdered
Xanthan gum
1 tbsp
1 tsp
4 large
Sunflower oil
55 ml
110 ml, warm, 48% fat
Apple cider vinegar
1 tsp
Vanilla extract
1 tsp
1/2 unwaxed, lemon juice an zest grated
1/2 unwaxed, orange juice and zest grated
55 g
55 g
75 g, chopped, roasted


  • To prepare the gluten free bread recipe start greasing a 900g loaf tin.
  • Combine the warm water, 2 teaspoons sugar and the yeast. Set aside until frothy.
  • Mix together all the dry ingredients in a mixing bowl until evenly distributed.
  • Whisk together all the wet ingredients, including the fruit zests.
  • Slowly add the wet ingredients and the yeast mixture to the dry ingredients and beat for 2 minutes. Add more water if it is too dry.
  • The dough should be very soft and sticky.
  • Stir in the dried fruits and hazelnuts.
  • Place in the tin and smooth the top.
  • Leave to rise in a warm place for 30-40 minutes.
  • Heat the oven to 180°C (160° fan).
  • Bake for 30-35 minutes until golden brown on top and cooked through.
  • Cover the top with foil if the top is browning too quickly.
  • Cool on a wire rack.

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