Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
April 3, 2009 at 4:17 pm
This I will definitely be making soon! Very cool that you were able to make this gf! I’m loving the frosting, too :).
betty r says
April 3, 2009 at 5:15 pm
Wow Jeanine..you and Julie (from our blog) both posted gluten free paska today! You paska looks yummy!
April 3, 2009 at 7:17 pm
Wow. I thought this was something we’d have to do without from now on, but once again, you’ve come to the rescue! I’ll make this soon and round out our Easter celebration with it.
April 6, 2009 at 10:39 pm
This looks so delicious and pretty!
from my motorhome to yours says
April 9, 2009 at 12:21 pm
these look yummy
April 4, 2010 at 12:11 pm
Hi, my daughter made this recipe yesterday and it turned out fabulous! The flavor is very good. We made it in two 8 inch cake pans instead and topped them with a mixture of sugar, rum and slivered almonds. It remided us of the recipe for Easter Braid that we used to make before going gluten free. Thank you for posting this recipe. Claire
April 11, 2011 at 5:46 pm
Hi!Decided to try this replacement for my family's Easter traditio. Alas I did not read the instruction to cover the buns.Took them out when they got brown at 25 min. and they collapsed.Still taste GREAT and slathered in icing…no one but me will know!Thanks again for a great recipe!
April 18, 2011 at 5:58 pm
Hi! I am looking for a Grain free/ yeast free Kulich type recipe. (Specific Carbohydrate Diet)
(Coconut flour or Almond flour)
If you hear of any… let me know!
Jeanine - The Baking Beauties says
April 23, 2011 at 10:11 am
@hope4today, Yes, the buns do brown quickly. Hope everyone still enjoyed them! Anything slathered in frosting tastes great. 🙂
@Maria, Sorry, Maria, I haven't seen a recipe like that. I'll keep my eyes open though!
April 24, 2011 at 1:57 am
Used coconut milk (boxed, not the thick canned stuff) to make it dairy free for my daughter. Even with cooking it at 375 (I read wrong) and a hour mine all came out white as, well a nice clean white.
Thank you for posting this! My sister and nephew have the same allergies so this is our Pascha dessert this year…
February 21, 2012 at 7:32 pm
Yeah thanks so much for posting this. Do you think that I’ll be able to braid this around the Easter eggs? Should I just try and make this without the whole Easter egg? Thanks
February 26, 2012 at 9:23 am
I don’t think this would be braidable, unfortunately. GF dough is so sticky, it works so different from regular dough. I am working on another version of paska though, so be sure to check back! 🙂
March 26, 2012 at 7:48 pm
hello, i truly hope you see this before Easter! i am a GF baking novice but would love to try this bread. since i really know nothing about gf baking yet, i’m wondering what the best way to store it is. if i bake it on Good Friday or Holy Saturday, how should i store it for serving on Sunday to preserve optimum freshness? thanks!
March 28, 2012 at 9:31 am
Gluten-free baking is best fresh. I would bake these on Saturday, store them in an air-tight container once they have cooled. And before serving, I would probably even microwave them a bit to warm them up. Gluten free baking tends to get harder when it is cool, or day old, so this helps to make them feel fresh again.
March 21, 2013 at 11:18 pm
Thinking to make this for next Easter (Paskah = Easter). I will add raisin and mix fruit and sneak in a roll of amandel as in traditional dutch way.
March 22, 2013 at 6:20 am
Sounds great, Vivi! Many add raisins & dried fruit, but what is amandel? I don’t think I’ve heard of that before.
March 24, 2013 at 8:23 pm
Hi jeanine, i did a trielrun with your paska bread and it is yummy !!!!! thank you. This is a great bread recipe. Thank you so much !!!!!
Amandel is almond paste roll that is regularly out in kerstkrans/banketstaaf.
I did this run with my last batch of regular yeast. I, however just bough a big package if quick yeast (to make your cinammon rolls). How to modify the recipe so that I can use the instant yeast instead of the regular yeast?
Jeanine Friesen says
April 24, 2013 at 1:55 pm
Hi Vivi, to use the instant yeast, you can actually still follow the directions as written, it won’t harm the yeast in any way.
December 13, 2015 at 1:21 pm
Can I add fruit and raisins then blob it in a pan like hot cross buns? How much fruit should be used so it has several goodies per piece, but doesn’t become a fruitcake? What size pan should I use?
Heidi @ OneCreativeMommy says
March 28, 2013 at 7:14 pm
Just found your site from the Frugal Girls, and I’m excited to browse your GF recipes. These looks really yummy. Are they similar to orange rolls?
March 29, 2013 at 9:23 am
Hi Heidi, welcome here! 🙂 Actually, these are more like a citrusy flavoured bun, but THESE are like orange rolls – my favourite! –> http://www.thebakingbeauties.com/2012/04/gluten-free-paska-rolls-aka-sunshine-rolls.html
March 29, 2013 at 6:18 pm
Thanks, Jeanine. I just checked out the other rolls, and I may just give them a try Sunday. Thanks!
May 5, 2013 at 1:59 am
Jeanine, has anyone else mentioned that paskha is a Russian/Lithuanian cheese dessert served at Easter? Kulich is the bread
May 5, 2013 at 7:35 am
Interesting, Beth. Where I live it’s a bread, but no cheese involved.
Audrey @ Unconventional Baker says
April 4, 2015 at 11:10 am
Wow, these bring back total childhood memories, Jeanine. I used to impatiently wait to be permitted to lick off the frosting and sprinkles from mine 🙂 Haven’t seen those around in ages!
I have a question for you — I noticed you use gelatin in your breads. I imagine it adds moisture, elasticity, etc. but do you mind explaining what benefits you find in using it? Just curious.
April 9, 2015 at 2:43 pm
That’s how I’d eat them too, Audrey! That’s why I preferred buns over bread – better icing to bun ratio. 😉 A lot of my older recipes use gelatin, because I was learning from others (like Bette Hagman). Now, I mostly add dry milk powder to put the protein in the dough, and seldom use gelatin. 🙂
April 10, 2015 at 2:24 am
Hehe — totally agree on the frosting to bread ratio 😉
Thanks for explaining!
March 12, 2016 at 11:02 am
Have you substituted coconut creme instead of heavy whipping cream? I am dairy free. I read the comments above, but the gal didn’t follow your recipe, so I can’t tell if the substitute works.
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