Printable Traditional Gluten Free Easter Bread Recipe Card

gluten free easter bread on a wire rack, overhead shot.

4 from 2 votes

Printable Traditional Gluten Free Easter Bread Recipe Card

This classic gluten free Easter bread makes the perfect centerpiece for your Easter meal. The dough is easy to handle so it can be braided into 4 loaves. An egg placed in the middle before baking completes this festive sweet bread. Please save or print this recipe card for easy reference while making this bread or shopping for ingredients.

Prep Time45

Cook Time30

Rise time1

Total Time2 15

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: pieces

Calories: 129kcal

Author: Heidi Hecht

Ingredients

For the eggs

4 eggs hard boiled, cooled to room temperature
2 cups boiling water separated
4 Tablespoons white vinegar separated
Food coloring red, yellow, blue, green

For the bread

1 cup almond milk unsweetened, 110F
2 1/4 teaspoons instant yeast
131 grams white rice flour about 3/4 cup
95 grams sorghum flour about 3/4 cup
214 grams potato starch about 1 1/2 cups
90 grams tapioca starch about 3/4 cup
2 teaspoons xanthan gum
3/4 teaspoon salt
3 large eggs
2 egg yolks
6 Tablespoons vegetable oil
1 teaspoon apple cider vinegar
65 grams granulated sugar about 1/3 cup
1 teaspoon vanilla extract
extra potato starch or tapioca starch

For the egg wash

1 large egg
1 Tablespoon vegan butter melted
1 Tablespoon honey

Instructions

Make the colored eggs

Use 4 glasses or deep bowls to color the eggs. Into glass one (pink egg), add 6 drops of red food coloring. Into glass two (yellow egg), add 8 drops of yellow food coloring. Into glass three (purple egg), add 5 drops of red and two drops of blue food coloring. Into glass four (green egg), add 6 drops of yellow and 2 drops of green food coloring.
Add 1 Tablespoon of vinegar each to the 4 cups or deep bowls. Pour 1/2 cup of the boiling water into each cup with the vinegar.
Gently lowered each egg into the egg dye and let sit for 5 minutes for a rich color. Less time for a paler shade.
Use a slotted spoon to remove the eggs to dry on a wire baking rack.

Make the bread

In a measuring cup or small bowl, add the almond milk and the yeast. Stir to dissolve. Let proof for 5 minutes.
Meanwhile, in a large bowl, add the white rice flour, sorghum flour, potato starch, tapioca flour, xanthan gum and salt. Whisk until combined.
In the bowl of a stand mixer, add the eggs, egg yolks, vegetable oil and apple cider vinegar. Mix on low speed for 15 seconds.
Add the vanilla extract, granulated sugar and yeast mixture. Mix on low speed for 15 seconds.
Add the flour mixture to egg / yeast mixture in the stand mixer. Mix on low speed for 15 seconds. Stop the machine and scrape down the bowl.
Turn mixer to medium and mix for 4 minutes on medium speed.
Scrape down the batter in the bowl. Cover with a tea towel and set aside to rise for 1 hour.
Toward the end of the rise time, arrange oven racks so that 2 cookie sheets can fit into the oven at one time. Preheat oven to 375F. Place parchment paper on the cookie sheets.
Place a large piece of parchment paper on your working surface. Place a generous spoonful or two of potato starch or tapioca starch on the paper.
Place the risen dough onto the starch. If it needs more starch to be workable and not overly sticky, add another spoonful or two.
Knead it a couple times to work the starch in.
Form dough into a square and slice it into 4 equal sections. Set 3 sections aside.
Working with the first section, slice it into 3 equal pieces.
Roll each section into a 12 inch long rope, keeping the ropes close together (about 1 inch apart) as you do this.
Take the tops of the ropes and mash them together to form the top of the braid.
"Braid" the dough by moving one rope on top the other. This does not have to be perfect as they will bake up beautiful.
Use your hands to push the braid together a bit.
Before bringing the dough together into a circle, use a metal spatula to loosen the dough from the work surface if it has gotten stuck.
Take one end of the braid and bring it up to the other end of the braid, forming a circle. Pinch the dough together.
Using a metal spatula, gently move the bread to the prepared baking sheet, positioning it so there's room for another bread.
Move on to the remaining 3 sections of dough, slicing and forming the ropes, then braiding, then forming the circle.

Make the egg wash

In a small bowl, mix the egg, melted vegan butter and honey together.
Gently brush over each braided loaf before baking.
Place an egg in the middle of the bread.

Baking the loaves

Bake the loaves at 375F for 28 to 34 minutes. At about 28 minutes, use a kitchen thermometer to check doneness. It should reach an internal temperature of 190 degrees Fahrenheit.
Let the loaves cool for 30 minutes before serving.

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