30+ Delicious Easter Gluten-Free Recipes for a Perfect Holiday Feast

Easter is a time for family, friends, and, of course, delicious food. But for those following a gluten-free diet, holiday meals can sometimes feel limiting.

Whether you’re hosting a festive brunch, a light dinner, or a sweet dessert table, there are plenty of gluten-free options that everyone will enjoy.

From savory quiches and hearty salads to indulgent cakes and cookies, Easter meals can be both flavorful and gluten-free without compromising on taste or tradition.

In this blog post, we’ve curated a collection of 30+ Easter gluten-free recipes that will inspire you to create a spread that’s inclusive, vibrant, and utterly delicious.

No matter if you’re cooking for family members with dietary restrictions or just want to enjoy lighter fare, these recipes will make your Easter celebration extra special.

30+ Delicious Easter Gluten-Free Recipes for a Perfect Holiday Feast

With these 30+ Easter gluten-free recipes, you can rest assured that your holiday feast will be filled with diverse and tasty dishes that cater to everyone’s needs.

Whether you’re preparing a meal for a large group or enjoying a quiet Easter dinner at home, these recipes ensure that no one misses out on the fun and flavor of the season.

From savory bites to sweet treats, these dishes allow you to celebrate with ease, knowing you’re offering your loved ones delightful food that’s both gluten-free and full of festive flair.

So, roll up your sleeves, gather your ingredients, and let’s make this Easter one to remember with these gluten-free recipes that promise to shine at your table.

Gluten-Free Honey Glazed Ham

A succulent, sweet, and savory ham that is naturally gluten-free, thanks to the use of honey, Dijon mustard, and a few other simple ingredients. This Easter ham is easy to prepare and packed with flavor, making it a wonderful centerpiece for your holiday meal.

Ingredients:

• 1 bone-in ham (about 6-8 pounds)
• 1 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, brown sugar, olive oil, garlic, cinnamon, salt, and pepper.
3. Place the ham in a roasting pan and brush generously with the glaze mixture.
4. Cover the ham loosely with foil and bake for 1.5 hours, basting every 30 minutes.
5. Remove the foil and bake for an additional 30 minutes, allowing the glaze to caramelize and turn golden brown.
6. Once done, remove from the oven and let it rest for 10-15 minutes before slicing.

This Gluten-Free Honey Glazed Ham is an Easter showstopper that’s both easy to make and packed with flavor. The sweetness from the honey glaze pairs perfectly with the savory ham, creating a delightful contrast that will make your taste buds sing. The glaze caramelizes beautifully in the oven, giving the ham an irresistible shine. Whether served as the main dish or as a delicious leftover option for sandwiches the next day, this dish is sure to become a holiday favorite!

Gluten-Free Carrot Cake with Cream Cheese Frosting

A classic Easter dessert, carrot cake is a crowd favorite, and this gluten-free version is no exception. With moist, spiced cake layers and a rich cream cheese frosting, this dessert will delight all your guests, regardless of dietary needs.

Ingredients for the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Ingredients for the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar (make sure it’s gluten-free)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk the eggs, honey, applesauce, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Fold in the grated carrots and walnuts, if using.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely before frosting.
8. For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Spread the frosting evenly over the cooled cake layers. Top with additional walnuts or grated carrot for garnish, if desired.

This Gluten-Free Carrot Cake with Cream Cheese Frosting is an indulgent treat that will satisfy your sweet tooth while fitting perfectly into your gluten-free Easter spread. The cake itself is moist and flavorful, with just the right amount of spice and sweetness. The cream cheese frosting adds a rich, tangy contrast that elevates the entire dessert. Whether served as the main dessert or alongside other treats, this carrot cake will be the star of your Easter table.

Gluten-Free Spring Veggie Frittata

This colorful and nutritious frittata is packed with fresh spring vegetables and a rich, cheesy filling. It’s naturally gluten-free and can be served warm or at room temperature, making it a versatile and easy addition to any Easter brunch or dinner.

Ingredients:

• 10 large eggs
• 1/4 cup heavy cream or coconut milk (for dairy-free)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup spinach, chopped
• 1/2 cup shredded cheddar cheese (or dairy-free cheese)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, cream, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini. Cook until softened, about 5 minutes.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Pour the egg mixture over the vegetables in the skillet and sprinkle with cheese.
6. Reduce the heat to low and cook for 3-4 minutes, allowing the edges to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
8. Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs, if desired.

The Gluten-Free Spring Veggie Frittata is a perfect way to celebrate the season’s fresh produce while sticking to your gluten-free diet. This dish offers a great balance of protein from the eggs and vitamins from the vegetables, making it a nourishing choice for Easter brunch or dinner. The creamy texture of the eggs combined with the melty cheese creates a satisfying bite that everyone will enjoy. This frittata can be made ahead of time and served warm or at room temperature, making it a convenient and versatile option for busy holiday gatherings.

Gluten-Free Deviled Eggs with Bacon and Chives

Deviled eggs are a classic appetizer for Easter, and this gluten-free version with bacon and chives adds a savory twist. With creamy egg yolk filling, crispy bacon, and fresh chives, these deviled eggs are the perfect combination of rich flavors and satisfying textures. They are also naturally gluten-free, making them suitable for all guests.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of bacon, cooked and crumbled
• 1 tablespoon fresh chives, chopped
• Paprika for garnish

Instructions:

1. Hard-boil the eggs: Place eggs in a large saucepan and cover them with water. Bring the water to a boil, then reduce heat and let the eggs simmer for 10-12 minutes. Remove from heat and cool the eggs in ice water for 5 minutes. Peel the eggs.
2. Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and mash with a fork.
3. Add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to the mashed yolks. Mix until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Sprinkle crumbled bacon, chopped chives, and paprika on top of the filled eggs.
6. Serve chilled.

These Gluten-Free Deviled Eggs with Bacon and Chives are an irresistible, crowd-pleasing appetizer that will have your guests coming back for more. The combination of creamy filling and crispy bacon delivers a balanced bite, while the chives add a touch of freshness. This dish is simple to make, and its rich flavors are a perfect complement to the rest of your Easter spread. Whether served as an appetizer or a side dish, these deviled eggs will be a hit at your gathering.

Gluten-Free Lemon Poppy Seed Cake

Lemon poppy seed cake is a bright and refreshing dessert, perfect for Easter celebrations. This gluten-free version features a moist, tender crumb with the zing of fresh lemon and the slight crunch of poppy seeds. Topped with a light lemon glaze, this cake is a delightful springtime treat that’s sure to please.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream or Greek yogurt
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Ingredients for the Glaze:

• 1 cup powdered sugar (gluten-free)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, poppy seeds, baking powder, and salt.
3. In a separate large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

This Gluten-Free Lemon Poppy Seed Cake is an excellent dessert for Easter, offering a perfect balance of tangy lemon and subtle sweetness. The poppy seeds add a delightful texture, while the lemon glaze gives it a refreshing, citrusy finish. This cake is not only gluten-free but also bursting with springtime flavors, making it a must-have treat for your holiday celebration. Whether you serve it at brunch or as a sweet ending to your meal, this cake is sure to impress your guests.

Gluten-Free Asparagus with Balsamic Glaze

This simple yet elegant dish features roasted asparagus drizzled with a rich balsamic glaze, offering a perfect side to complement any Easter meal. Gluten-free and packed with flavor, the natural sweetness of the balsamic glaze enhances the earthiness of the asparagus, creating a dish that’s both sophisticated and easy to make.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and slightly crispy on the edges.
4. While the asparagus is roasting, prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally.
5. Continue to simmer the glaze for 5-7 minutes, or until it thickens and reduces by half.
6. Once the asparagus is done, remove from the oven and drizzle with the balsamic glaze.
7. Garnish with fresh herbs, if desired, and serve immediately.

This Gluten-Free Asparagus with Balsamic Glaze is a perfect side dish for your Easter meal, combining the vibrant green of fresh asparagus with the sweet and tangy richness of balsamic vinegar. The simplicity of the dish allows the ingredients to shine, making it a great complement to meats, cheeses, or other vegetable dishes. This recipe is easy to prepare, yet it looks and tastes like something special, making it a fantastic addition to any gluten-free Easter menu.

Gluten-Free Honey-Glazed Carrots

These Gluten-Free Honey-Glazed Carrots are a delightful side dish perfect for Easter dinner. The natural sweetness of the carrots is enhanced with a rich honey glaze, making them a flavorful and colorful addition to your meal. This recipe is simple to prepare and will bring a touch of elegance to your holiday spread, offering a balance of sweetness and savory flavors that everyone will enjoy.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the baby carrots with olive oil, salt, and pepper until well coated.
3. Spread the carrots in a single layer on the prepared baking sheet.
4. Roast the carrots in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. While the carrots are roasting, prepare the honey glaze. In a small saucepan, combine honey and lemon juice. Heat over medium heat, stirring constantly, until the honey has softened and the mixture is smooth.
6. Once the carrots are cooked, remove them from the oven and drizzle the honey glaze over the top. Toss the carrots to coat evenly.
7. Garnish with chopped fresh parsley and serve immediately.

These Gluten-Free Honey-Glazed Carrots offer a beautiful, sweet contrast to savory Easter dishes. The tender carrots are complemented by the honey-lemon glaze, making them a wonderfully balanced side. The simple ingredients and easy preparation ensure that this dish will be both a time-saver and a standout on your table. The fresh parsley garnish adds a touch of color, making this dish both delicious and visually appealing. This is an ideal gluten-free side for any Easter gathering.

Gluten-Free Roasted Leg of Lamb with Garlic and Rosemary

A succulent, tender roast leg of lamb is a traditional Easter centerpiece, and this gluten-free recipe is perfect for the occasion. The garlic and rosemary marinade infuses the lamb with bold flavors, while roasting brings out its natural juices, resulting in a juicy and flavorful roast. This dish is simple but impressive, ensuring your Easter dinner will be memorable.

Ingredients:

• 1 leg of lamb (about 5 lbs), bone-in or boneless
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• 1 cup dry white wine (optional, for deglazing)
• Fresh rosemary sprigs (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare a roasting pan by lightly greasing it with olive oil or non-stick spray.
2. In a small bowl, mix the minced garlic, chopped rosemary, olive oil, Dijon mustard, salt, and pepper to form a paste.
3. Rub the garlic-rosemary paste generously over the entire leg of lamb.
4. Place the lamb in the prepared roasting pan and roast for 1.5-2 hours, or until the internal temperature reaches 135°F (for medium-rare), or longer if you prefer it more done.
5. If desired, deglaze the pan by adding white wine and stirring to loosen the flavorful drippings. Simmer for 3-5 minutes to make a simple sauce for serving.
6. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. Garnish with fresh rosemary sprigs and serve.

This Gluten-Free Roasted Leg of Lamb with Garlic and Rosemary is an exquisite Easter main course. The garlic and rosemary infuse the lamb with aromatic flavors, while the slow roasting ensures a tender, juicy roast. The optional wine sauce adds an extra layer of richness, but the lamb itself is flavorful enough to stand alone. With minimal prep and a foolproof cooking method, this dish is an easy way to impress your guests and create a memorable Easter feast. It pairs wonderfully with other gluten-free sides, such as roasted vegetables or mashed potatoes.

Gluten-Free Coconut Macaroons

These Gluten-Free Coconut Macaroons are a sweet, chewy treat that’s perfect for Easter. Made with just a few ingredients, including shredded coconut and egg whites, these macaroons are naturally gluten-free and packed with flavor. The crispy exterior and soft, chewy interior make them a deliciously satisfying dessert. A drizzle of chocolate on top adds a final touch of sweetness, making them a must-have for any Easter dessert table.

Ingredients:

• 3 cups shredded unsweetened coconut
• 2/3 cup sugar
• 1/4 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 1/4 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions:

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, sugar, and vanilla extract.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture, being careful not to deflate the egg whites too much.
5. Using a spoon or your hands, form small mounds of the coconut mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
7. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
8. If desired, melt the chocolate chips in a microwave-safe bowl and drizzle over the cooled macaroons for an extra indulgence.
9. Let the chocolate harden before serving.

These Gluten-Free Coconut Macaroons are a deliciously simple yet decadent dessert that’s perfect for Easter. The combination of crispy, golden edges with a soft, chewy center makes each bite a treat. The chocolate drizzle is optional but adds an extra layer of indulgence, perfect for those with a sweet tooth. Whether enjoyed on their own or as part of a larger dessert spread, these macaroons are sure to be a hit. Easy to make and naturally gluten-free, they’re a great way to end your Easter meal on a sweet note.

Gluten-Free Spinach and Feta Stuffed Chicken Breasts

These Gluten-Free Spinach and Feta Stuffed Chicken Breasts are a flavorful and healthy main dish perfect for Easter. The tender chicken breasts are stuffed with a savory mixture of spinach, feta cheese, and garlic, then baked to juicy perfection. This dish is easy to make, looks impressive on the table, and pairs beautifully with a variety of gluten-free sides.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika

Instructions:

1. Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or non-stick spray.
2. In a skillet, heat olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.
3. Add the chopped spinach and cook for another 2-3 minutes, until wilted. Remove from heat and allow the mixture to cool slightly.
4. Stir in the crumbled feta cheese, oregano, salt, and pepper to the spinach mixture.
5. Cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff the chicken breasts with the spinach and feta mixture.
6. Season the outside of the chicken with paprika, salt, and pepper.
7. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving.

This Gluten-Free Spinach and Feta Stuffed Chicken is a flavorful, protein-packed dish that’s both satisfying and elegant. The combination of tender chicken, savory spinach, and creamy feta makes each bite rich and delicious. With a simple preparation and minimal ingredients, this dish comes together quickly but still looks impressive enough for a special occasion like Easter. Serve it with a side of roasted vegetables or a gluten-free quinoa salad for a complete meal your guests will love.

Gluten-Free Easter Bread (Pane di Pasqua)

A traditional Easter bread, this gluten-free version of Pane di Pasqua is lightly sweetened and enriched with eggs and citrus zest, making it perfect for the holiday. The braided design adds to its festive look, while the eggs symbolize renewal and rebirth. This delicious bread has a soft, pillowy texture and is a perfect way to celebrate Easter with a gluten-free twist.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1 tablespoon active dry yeast
• 1/2 cup warm milk (dairy or dairy-free)
• 3 large eggs
• 1/2 cup butter, softened (or dairy-free butter)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon olive oil (for greasing)
• 2 large eggs (for the braiding and decoration)
• Extra sugar for sprinkling

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for 5-10 minutes, until frothy.
2. In a large mixing bowl, combine the gluten-free flour, remaining sugar, salt, lemon zest, and vanilla extract.
3. Add the yeast mixture and eggs to the dry ingredients. Mix until the dough starts to come together.
4. Add the softened butter and knead the dough until smooth and slightly elastic. This may take about 5-8 minutes.
5. Cover the dough with a clean towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Punch down the dough and divide it into three equal portions. Roll each portion into a long rope and braid them together, pinching the ends to seal.
8. Place the braided dough onto the prepared baking sheet. Gently nestle the two eggs into the dough, one at each end of the braid.
9. Brush the bread with a bit of olive oil and sprinkle with sugar.
10. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Allow the bread to cool completely before serving.

This Gluten-Free Easter Bread (Pane di Pasqua) is a beautiful, festive addition to your holiday spread. The rich, soft texture and fragrant citrus zest bring a comforting, sweet flavor that pairs perfectly with any Easter meal. The colorful eggs on top give it a symbolic and decorative touch, making it a great centerpiece for your table. While this recipe is gluten-free, it’s still just as delicious as its traditional counterpart, and it will be enjoyed by everyone at your Easter celebration.

Gluten-Free Strawberry Shortcake

Strawberry Shortcake is a classic springtime dessert, and this gluten-free version is light, sweet, and refreshing for Easter. Layers of soft, gluten-free biscuit-like cakes are topped with fresh strawberries and whipped cream. It’s a simple, yet elegant dessert that’s sure to impress your guests, and it’s an ideal way to showcase fresh, seasonal strawberries.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 teaspoons baking powder (ensure gluten-free)
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter (or dairy-free butter)
• 2/3 cup milk (dairy or dairy-free)
• 1 teaspoon vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup sugar (for strawberries)
• 1 cup heavy whipping cream (or dairy-free alternative)
• 1 tablespoon powdered sugar (for whipped cream)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
3. Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Add the milk and vanilla extract, stirring just until combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently press it into a 1-inch thick rectangle. Use a round cutter to cut out biscuits.
6. Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7. While the biscuits bake, combine the sliced strawberries with 1/4 cup sugar and let them sit for 10-15 minutes to release their juices.
8. Whip the heavy cream with powdered sugar until soft peaks form.
9. Once the biscuits are cool, slice them in half horizontally. Layer the bottom half with strawberries, top with whipped cream, and place the other half of the biscuit on top. Add more strawberries and whipped cream as desired.

Gluten-Free Strawberry Shortcake is a timeless dessert that’s perfect for Easter. The soft, biscuit-like cakes paired with sweet strawberries and fluffy whipped cream create a balance of flavors and textures that everyone will love. This dessert is simple yet elegant, making it an excellent choice for any Easter celebration. Whether served as individual portions or a shared dessert, it’s a guaranteed crowd-pleaser that highlights the beauty of fresh, seasonal fruit.

Gluten-Free Carrot Cake with Cream Cheese Frosting

This Gluten-Free Carrot Cake is a moist and flavorful dessert that’s perfect for Easter. With its rich, spiced flavor, this cake features a blend of grated carrots, walnuts, and cinnamon, making it a crowd-pleaser for any springtime celebration. Topped with a luscious cream cheese frosting, this cake is both tender and decadent, and a gluten-free version that will satisfy everyone at the table.

Ingredients:

For the Cake:

• 2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a large mixing bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth and combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots and walnuts (if using) until evenly distributed in the batter.
6. Divide the batter evenly between the two cake pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes cool, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, vanilla extract, and salt, and continue beating until creamy.
10. Once the cakes are completely cooled, frost the top of one cake layer, then place the second cake layer on top and frost the entire cake. Decorate with extra walnuts if desired.

This Gluten-Free Carrot Cake with Cream Cheese Frosting is a delightful dessert for any Easter gathering. Its moist, flavorful layers of cake are balanced perfectly with the creamy and tangy frosting. The addition of walnuts provides a lovely crunch, and the warm spices make each bite comforting and delicious. This cake is a wonderful way to celebrate spring while ensuring that everyone, including those with gluten sensitivities, can enjoy a piece of this classic treat.

Gluten-Free Lemon Blueberry Pound Cake

This Gluten-Free Lemon Blueberry Pound Cake combines the tartness of fresh lemon with the sweetness of juicy blueberries, creating a refreshing and vibrant dessert. Perfect for Easter, this moist and tender cake is full of flavor, with a subtle citrus zing and bursts of blueberries in every bite. Topped with a light lemon glaze, it’s both a treat for the taste buds and a beautiful addition to your holiday table.

Ingredients:

For the Cake:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup lemon juice (freshly squeezed)
• 1 1/2 cups fresh blueberries (or frozen, thawed)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan with gluten-free flour or line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, make the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl.
10. Once the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Drizzle the lemon glaze over the cooled cake before slicing and serving.

This Gluten-Free Lemon Blueberry Pound Cake is a bright and flavorful dessert that is perfect for celebrating Easter. The combination of fresh lemon and blueberries gives the cake a fresh, springtime feel, while the moist texture and zesty glaze make each bite irresistible. It’s a wonderful way to enjoy the flavors of the season, and it’s sure to become a favorite gluten-free treat at your Easter table.

Gluten-Free Roasted Vegetable and Goat Cheese Quiche

A savory and satisfying dish, this Gluten-Free Roasted Vegetable and Goat Cheese Quiche is perfect for a light Easter brunch or dinner. The buttery, flaky gluten-free crust is filled with roasted vegetables like bell peppers, zucchini, and onions, along with tangy goat cheese and a creamy egg custard. It’s a colorful and delicious dish that’s as beautiful as it is tasty.

Ingredients:

For the Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons ice water

For the Filling:

• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1/2 onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup goat cheese, crumbled
• 4 large eggs
• 1/2 cup heavy cream (or dairy-free alternative)
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan.
2. In a food processor, pulse together the gluten-free flour, salt, and cold butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, until the dough starts to come together. Turn it out onto a floured surface and form it into a ball. Roll out the dough to fit the pie dish.
4. Place the dough in the prepared dish and press it into the sides. Use a fork to prick the bottom of the crust. Bake for 10-12 minutes, until lightly golden.
5. While the crust bakes, toss the diced vegetables with olive oil, salt, and pepper. Roast the vegetables on a baking sheet in the preheated oven for 15-20 minutes, or until tender.
6. In a mixing bowl, whisk together the eggs, heavy cream, thyme, and garlic powder.
7. Once the crust is done baking, layer the roasted vegetables and crumbled goat cheese in the crust.
8. Pour the egg mixture over the vegetables and cheese, and bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
9. Allow the quiche to cool for a few minutes before slicing and serving.

This Gluten-Free Roasted Vegetable and Goat Cheese Quiche is a flavorful and satisfying option for an Easter brunch or dinner. The roasted vegetables bring out rich, sweet flavors, while the goat cheese adds a creamy, tangy element that pairs perfectly with the savory egg custard. The gluten-free crust is crisp and buttery, holding everything together for a delicious and wholesome meal. This quiche is a great way to enjoy fresh, seasonal vegetables in a gluten-free format that everyone can enjoy.

Note: More recipes are coming soon!