Gluten Free Easter Bread Recipes
GLUTEN FREE EASTER BREAD
Gluten Free Easter Bread, also known as Paska, has been a part of my family's Easter tradition for years. A sweet bread, with orange and lemon zest, topped with icing. What's not to love?
Provided by Jeanine Friesen
Categories Gluten Free Bread recipes
Time 33m
Number Of Ingredients 19
Steps:
- Zest the orange and lemon into a large glass measuring cup. Squeeze the juice from half of each fruit into the measuring cup as well. Add enough milk to make 1 cup (250 ml) total liquid. Heat in the microwave for 30 seconds, just to warm it up slightly. Stir. Add the oil and eggs and whisk to combine. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to whisk together the brown rice flour, millet flour, tapioca starch, sugar, powdered milk, yeast, xanthan gum, and salt.
- With the mixer running on low, pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed, and beat for 2 minutes.
- Grease a muffin tin with butter or oil. Scoop the dough into the prepared pan. I use my large cookie scoop, dipped in water, to do this easily. Divide the dough between the muffin cups, I got between 11 & 12, depending on how big I made the buns.
- Dip your finger in water to smooth the tops of the buns.
- Place the buns in a warm, draft-free area to rise for 30-45 minutes. I like to turn the oven on to the lowest temperature, just so it warms up in the oven, before turning the oven off, and placing the buns inside to rise.
- Bake the buns in a preheated 350 degree F (176 degree C) oven for 18-20 minutes. Because of the higher sugar content, the buns will brown quite a bit when baking. If you notice them browning too much, you can cover the top loosely with foil.
- Once buns are finished baking, remove them from the muffin tin and place them on a wire cooling rack to cool completely. Frost them before serving.
- Beat together the Confectioners' sugar, butter, and orange juice until smooth. Spread on top of the buns before topping with sprinkles or shredded coconut. (optional)
GLUTEN-FREE PIZZA CRUST
Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. -Sylvia Girmus, Torrington, Wyoming
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.
Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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