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?
Paska, a Ukrainian Easter Bread, is a sweetened bread filled with lemon and orange zest, topped with icing and sprinkles.
I remember my Grandma baking loaves and loaves of Paska at Easter when I was a kid. She would actually bake it in large, empty coffee tins, making a giant round loaf, with a huge domed end. My Mom often baked Paska into buns instead of bread, which I liked, because it meant more icing.
When I was diagnosed with celiac disease 8 years ago, one of the first things I did was figure out how to make Gluten Free Easter Bread, and I shared a recipe for it too. But since then, I’ve changed the way I bake – I use different flours, and just do things differently now – and I felt it was time for this recipe to get revised.
I decided to bake these buns in muffin tins, because I knew they would hold their shape this way. I haven’t tried baking them in a 9×13-inch pan yet, but if you do, please let me know how it worked for you. I also think this would make a great loaf of bread, you would just need to increase the baking time.
I thought it would be a few tweaks to existing recipes, and I’d have a great gluten free Easter Bread. Little did I know!
The perfectionist in me came out, and now, five versions later, I’m proud to say I have a great Gluten Free Easter Bread recipe to share with you. This one also got the family’s thumbs up, which should say something, since none of them have to eat gluten free. I hope you enjoy it as well!
Tools to help make this Gluten Free Easter Bread even easier:
Other Easter treats you may like:
- Gluten Free No Bake Chocolate Nests
- Gluten Free Hot Cross Scones
- Gluten Free Lemon Bars
- Gluten Free, Dairy Free Hot Cross Buns from My Gluten-Free Kitchen
- Gluten Free Vegan Raspberry Sweet Rolls from Allergy Free Alaska
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