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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.
- Water 110 ml, warm
- Sugar 120 g, plus 2 tsp
- Yeast 1 tbsp, fast-action dried
- Rice flour 200 g
- Sweet rice flour 100 g
- Tapioca flour 150 g
- Gelatine 2 tsp, powdered
- Xanthan gum 1 tbsp
- Salt 1 tsp
- Eggs 4 large
- Sunflower oil 55 ml
- Cream 110 ml, warm, 48% fat
- Cider vinegar 1 tsp
- Vanilla extract 1 tsp
- Lemon 1/2 unwaxed, lemon juice an zest grated
- Orange 1/2 unwaxed, orange juice and zest grated
- Raisins 55 g
- Sultanas 55 g
- Hazelnuts 75 g, chopped, roasted
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 8
How to Make Gluten Free Easter Bread at Home
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.