Gluten Free Easter Bread
Easter bread is a family tradition for us. I grew up with it every year for breakfast Easter morning and it always made an appearance at our Easter brunches or lunches. I’ve sorely missed it the last few years since going gluten-free. So, I decided, why not experiment with a gluten free/dairy free version! And it came out great! Thanks to Silpat’s amazing liners, this gluten free Easter bread came out perfectly. It didn’t stick to my dish or anything! It’s just slightly sweet from a combination of honey and coconut sugar and would go perfectly with your other brunch recipes this Easter!
*This Gluten Free Easter Bread was generously sponsored by Silpat Baking Mats*
I think next time I create this bread, I’ll test out a completely grain-free version. This recipe calls for Bob’s Red Mill 1-to-1 gluten free flour mix, which has some rice flour in it. That makes it not completely Paleo. Bob’s also has a Paleo flour blend which might work. If you try it out with a different flour combination, be sure to come back and let me know how it went! I’d definitely be curious as to your experiences. But created as is, this amazing gluten free Easter bread is sure to kick off your Easter celebrations with a bang!
Gluten Free Easter Bread
Gluten and Dairy Free Easter Bread
- 2 tbsp honey
- 1/2 cup coconut sugar
- 2 packages quick-rise yeast
- 2 tsp ground cardamom
- 1 tsp vanilla extract
- 1 tsp salt
- 6 cups Bob's Red Mill 1-to-1 gf flour blend
- 1 1/2 cup almond milk I used New Barn
- 5 tbsp ghee
- 3 eggs
- 4 dyed Easter eggs for decoration (optional)
Using a kitchenaid or stand mixer, combine honey, coconut sugar, yeast, cardamom, vanilla, and salt. Stir in 1 cup of flour.
In a small saucepan, heat milk over low heat (don't let it boil!). Melt ghee into milk and pour over flour mixture. Stir until well combined.
Add in raw eggs, on at a time, and stir until combined.
Stir in the rest of the flour (5 cups). Dough will be slightly sticky.
Take dough out of Kitchenaid and place on floured counter.
Kneed for 5 minutes until dough is nicely elastic. You can add in a bit more flour if needed.
Place dough in a well-greased bowl. Cover with a kitchen towel and rise in a warm area for an hour.
Punch down dough and continue to rise another 30 minutes.
Remove dough from bowl and cut into three pieces. Roll each piece into a 24 inch rope.
On a silpat, braid dough and form a wreath out of the dough. Place in a large pie pan.
Place dyed eggs around the wreath. Coat with egg wash (1 egg whisked with a little water).
Bake in a preheated 375 degree oven for 30 minutes, or until nicely browned. Cool and serve.