Gluten-Free Easter Bread

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.

06 March, 2017

serves for

total time

1 HR 35 MIN

ingredients

110 ml, warm

Sugar

120 g, plus 2 tsp

Yeast

1 tbsp, fast-action dried

Rice flour

200 g

Rice flour

100 g

Tapioca flour

150 g

Gelatin

2 tsp, powdered

Xanthan gum

1 tbsp

Salt

1 tsp

Eggs

4 large

Sunflower oil

55 ml

Cream

110 ml, warm, 48% fat

Apple cider vinegar

1 tsp

Vanilla extract

1 tsp

Lemons

1/2 unwaxed, lemon juice an zest grated

Oranges

1/2 unwaxed, orange juice and zest grated

Raisins

55 g

Raisins

55 g

Hazelnuts

75 g, chopped, roasted

Preparation

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.