Print

Gluten Free Easter Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1/3 cup coconut oil, softened but not melted
  • 1 cup coconut sugar
  • 4 large eggs*
  • 1/3 cup unsweetened almond milk (I used vanilla-flavored)
  • splash vanilla extract
  • 3 cups Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour), plus more for dusting
  • 2 tsp. baking soda
  • pinch salt
  • 1 tsp. cinnamon (optional)

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add coconut oil and coconut sugar to the bowl of a stand-mixer and beat on medium speed with the paddle attachment until well-combined. It’ll look like graham cracker crumbs.
  3. Add eggs, one at a time, and beat on medium speed until well-combined.
  4. Add almond milk and vanilla, and beat again. Scrape down the sides/bottom with a spatula to ensure everything is combined.
  5. Sift flour, baking soda, salt, and cinnamon into a small bowl.
  6. With the mixer running on low, gradually add flour mixture. Once everything is combined. turn off the mixture, and scrape down the sides/bottom with a spatula. The dough will be sticky (see photos).
  7. Dump dough onto a floured surface and knead until the dough is no longer sticky, adding flour as needed. I needed a couple of tablespoons, but use your judgement.
  8. Cut the dough into two even pieces. Form them into flat egg shapes using the heel of your palm to help smooth out the top.
  9. If you want your loaves egg-shaped: Place loaves on the prepared baking sheet at bake for about 40 minutes, or until the bottom browns and the bread feels hollow when tapped. Allow to cool completely before cutting.
  10. If you want to braid your loaves**: Make two cuts longways across your dough. Make sure to leave a little bit at the top so that you’ll be able to braid it.
  11. Take one strand and fold it over the one directly beside it, just like if you were braiding your hair! Continue down the loaf until you can’t braid anymore, then pinch the bottom closed.
  12. Place braided loaves on the prepared baking sheet at bake for about 40-45 minutes, or until the bottom browns and the bread feels hollow when tapped. The middle parts will look a little undone, but they’ll firm up a bit once the loaves cool. Allow to cool completely before cutting. Best enjoyed the day you bake it. It gets moist and chewy on day 2.

Notes

*I’m not sure if flax eggs will work here because the eggs help the bread raise. I intend to try though! If it works, I’ll be sure to update the recipe for my vegan friends!
**The braided loaf doesn’t bake up very pretty due to the lack of gluten in this dough. When it puffs and stretches in the oven, the braids break a bit. The middle parts will look like it’s underdone when you pull it from the oven, but it will firm up a bit as it cools – those middle parts will still be a little chewy and underdone, but they’re one of my favorite parts of the bread!

Find it online: https://www.fooduzzi.com/2016/03/gluten-free-easter-bread/

Pin It on Pinterest

Share This