50+ Delicious Gluten-Free Italian Easter Bread Recipes to Celebrate

Easter celebrations bring families and friends together, and one of the best ways to create lasting memories is by sharing a delicious meal.

If you or your loved ones are following a gluten-free diet, you may think traditional Easter breads, like panettone and focaccia, are off-limits.

But fear not! Italian Easter breads are incredibly versatile and can easily be made gluten-free without sacrificing flavor or texture.

In this post, we’ve rounded up 50+ amazing gluten-free Italian Easter bread recipes that will fill your kitchen with delightful aromas and bring a touch of Italian tradition to your holiday table.

From sweet, fruity breads like Easter Ricotta and Orange Bread to savory options such as Focaccia with Rosemary and Olives, you’ll find the perfect recipe for every palate.

Whether you’re celebrating with family or hosting a brunch with friends, these gluten-free Italian Easter breads are sure to impress and satisfy everyone.

50+ Delicious Gluten-Free Italian Easter Bread Recipes to Celebrate

Celebrating Easter with a gluten-free diet doesn’t mean missing out on the joy of traditional Italian Easter breads.

With these 50+ recipes, you can recreate beloved Italian classics, from the sweet and fragrant Panettone to the savory Focaccia that’s perfect for dipping in olive oil.

Each recipe has been carefully crafted to ensure the perfect balance of flavors and textures, using gluten-free ingredients that maintain the authenticity and richness of Italian holiday breads.

So, roll up your sleeves, preheat your oven, and let the joy of baking these gluten-free Italian Easter breads fill your home with warmth.

No matter which recipe you choose, you’ll be bringing a slice of Italy to your Easter celebration that everyone can enjoy.

Gluten-Free Italian Easter Bread (Pane di Pasqua)

This traditional Italian Easter bread is naturally sweet, soft, and rich with flavors of orange zest and anise. It’s a perfect centerpiece for your Easter table, offering a festive and gluten-free alternative to the classic version. Decorated with colorful sprinkles and a whole egg in the center, it’s a beautiful symbol of renewal and hope.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• ¾ cup warm water
• 1 tablespoon honey
• ½ cup sugar
• ¼ cup olive oil
• 2 large eggs (1 for dough, 1 for brushing)
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract
• Zest of 1 orange
• Pinch of salt
• Gluten-free sprinkles (optional)
• 1 large egg (for decoration)

Instructions:

1. In a small bowl, mix warm water with honey and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the gluten-free flour, sugar, salt, orange zest, and both extracts.
3. Create a well in the center and add the yeast mixture, olive oil, and one egg. Mix everything together until a dough forms.
4. Knead the dough for about 5-7 minutes until it becomes smooth and slightly elastic. If the dough is too sticky, add a little more flour.
5. Cover the dough with a clean kitchen towel and let it rise in a warm spot for about 1-1.5 hours, or until it doubles 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.
8. Braid the ropes together and form the braid into a round loaf. Place it on the prepared baking sheet.
9. Carefully nestle a raw egg in the center of the braid.
10. Brush the top of the bread with the remaining egg, beaten, and sprinkle with colorful sprinkles.
11. Bake for 30-35 minutes, or until golden brown. Allow the bread to cool before serving.

This gluten-free Italian Easter bread is a delightful, sweet treat with a soft and slightly airy texture. The combination of anise and orange zest gives it a distinct aroma and flavor that truly represents the spirit of Easter. It’s perfect for serving with Easter dinner or enjoying with a hot cup of coffee.

Gluten-Free Italian Easter Dove Bread (Colomba di Pasqua)

Colomba di Pasqua is the Italian version of Easter bread shaped like a dove, symbolizing peace and resurrection. This gluten-free version is just as light, fluffy, and aromatic as the original, with hints of citrus and almonds. Its tender crumb and beautiful presentation make it a beloved treat for Easter.

Ingredients:

• 3 cups gluten-free all-purpose flour
• ½ cup sugar
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm milk (or dairy-free milk)
• 2 large eggs
• ½ cup butter (or dairy-free margarine)
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ¼ teaspoon salt
• ½ cup sliced almonds
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Stir well and let it sit for 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the gluten-free flour, salt, lemon zest, vanilla, and almond extract.
3. Make a well in the center of the flour mixture and add the yeast mixture, eggs, and softened butter. Mix everything together until you have a sticky dough.
4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and slightly elastic.
5. Transfer the dough to a lightly oiled bowl, cover it with a towel, and let it rise for about 1 hour, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a dove-shaped cake mold or a round pan if you don’t have a dove shape.
7. Punch the dough down and shape it into a dove-like form. Place it in the mold and let it rise for another 30 minutes.
8. Brush the dough with the egg wash and sprinkle with sliced almonds.
9. Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Let the bread cool, then dust with powdered sugar before serving.

This gluten-free Colomba di Pasqua captures all the flavors and traditions of the classic Italian Easter bread. The subtle sweetness and citrus aroma make it perfect for pairing with afternoon tea or a family gathering. The almond topping adds a wonderful crunch, elevating the texture and flavor profile.

Gluten-Free Italian Easter Focaccia with Olives and Rosemary

Focaccia is a beloved Italian bread that can be served at any occasion, and for Easter, this gluten-free version with olives and rosemary brings a savory element to the feast. The soft, airy texture combined with the fragrant rosemary and salty olives makes it an irresistible treat.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm water
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon honey
• 1 tablespoon fresh rosemary, chopped
• ½ cup green olives, pitted and halved
• Coarse sea salt (for sprinkling)

Instructions:

1. In a small bowl, mix warm water with honey and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the gluten-free flour and salt.
3. Add the yeast mixture and olive oil to the flour, and stir until a dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and soft.
5. Cover the dough with a clean towel and let it rise in a warm spot for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Punch the dough down and transfer it to the prepared baking sheet. Gently press it out into a flat, round shape.
8. Using your fingers, create dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with rosemary, and top with olives.
9. Let the dough rise for an additional 15-20 minutes before baking.
10. Sprinkle with coarse sea salt and bake for 25-30 minutes, or until golden brown.
11. Allow the focaccia to cool before slicing and serving.

This gluten-free Easter focaccia with olives and rosemary is the perfect balance of savory and aromatic, making it a fantastic side dish to complement Easter meals. Its soft, slightly chewy texture and the fresh rosemary’s fragrance bring an Italian touch to your celebration. The olives provide a touch of saltiness, elevating the flavor profile of this dish.

Gluten-Free Italian Easter Sweet Bread with Apricots

This gluten-free Italian Easter sweet bread is a fragrant, lightly sweetened loaf that is studded with dried apricots and almonds, making it a festive and flavorful choice for the holiday. With a slightly crispy crust and a soft, pillowy interior, this bread is perfect for Easter breakfast or dessert, offering a gluten-free twist on the traditional Italian Easter breads.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm milk (or dairy-free milk)
• ¾ cup sugar
• 2 large eggs
• ¼ cup unsalted butter (or dairy-free margarine)
• ½ cup dried apricots, chopped
• ½ cup sliced almonds
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/4 teaspoon salt
• 1 tablespoon honey
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm milk, yeast, and honey. Let it sit for about 5 minutes, until the mixture becomes frothy.
2. In a large bowl, combine the gluten-free flour, sugar, salt, orange zest, and vanilla extract.
3. Make a well in the center of the dry ingredients and add the yeast mixture, eggs, and softened butter. Mix until the dough starts to come together.
4. Knead the dough on a floured surface for about 7-8 minutes, adding the chopped apricots and almonds in the final minute.
5. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
7. Punch down the dough and transfer it to the prepared pan, shaping it to fit the pan. Let it rise for an additional 30 minutes.
8. Brush the top with the beaten egg and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool before serving.

This gluten-free Italian Easter sweet bread with apricots brings a beautiful balance of sweetness and tartness. The apricots provide a natural sweetness, while the almonds add a satisfying crunch. Its fragrant citrusy aroma makes it a perfect Easter treat, whether served as a breakfast bread or an afternoon snack with tea.

Gluten-Free Italian Easter Ricotta Bread (Pane con Ricotta)

This gluten-free Italian ricotta bread combines the creamy richness of ricotta cheese with a subtle sweetness and a hint of vanilla. The soft, moist crumb and the slightly tangy flavor of the ricotta make it a unique addition to your Easter bread lineup, perfect for those who enjoy a less sugary bread with a savory undertone.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup ricotta cheese
• 1/3 cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 tablespoons olive oil
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine warm milk, yeast, and sugar. Stir to dissolve, and let it sit for 5-10 minutes until the mixture is frothy.
2. In a large bowl, combine gluten-free flour, salt, and vanilla extract.
3. Make a well in the center of the flour mixture and add the yeast mixture, ricotta cheese, eggs, and olive oil. Mix to combine until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth and slightly elastic. Add more flour if needed.
5. Place the dough in an oiled bowl, cover with a towel, and let it rise for 1-1.5 hours until it doubles in size.
6. Preheat the oven to 350°F (175°C) and grease a round cake or loaf pan.
7. Punch down the dough and transfer it into the pan, shaping it to fit. Let it rise for an additional 30 minutes.
8. Brush the top with the beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.
10. Let the bread cool completely before slicing and serving.

The rich, creamy ricotta inside this gluten-free Italian Easter bread creates a wonderfully tender crumb. The subtle sweetness and the delicate vanilla aroma make it a lovely treat to serve with Easter brunch or as a snack. The moist texture ensures that it stays fresh for days, making it an ideal bread to enjoy over the long holiday weekend.

Gluten-Free Italian Easter Chocolate Bread

This decadent gluten-free Easter chocolate bread is perfect for those who love chocolate and want a sweet, festive bread to complement the season’s celebrations. The rich chocolatey flavor combined with the slightly tangy flavor of yogurt creates a deliciously moist and tender loaf that everyone will love, from kids to adults.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1/3 cup cocoa powder
• ¾ cup sugar
• 1 cup plain yogurt (or dairy-free yogurt)
• 2 large eggs
• ¼ cup unsalted butter, melted (or dairy-free margarine)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup dark chocolate chips
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm yogurt, sugar, and yeast. Let it sit for about 5 minutes, until it becomes frothy.
2. In a large bowl, sift together gluten-free flour, cocoa powder, and salt.
3. Create a well in the center of the dry ingredients and add the yeast mixture, eggs, melted butter, and vanilla extract. Stir until the dough begins to come together.
4. Knead the dough for about 7 minutes until smooth, adding in chocolate chips during the final stages of kneading.
5. Cover the dough with a 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) and grease a loaf pan.
7. Punch down the dough and transfer it into the prepared pan. Allow it to rise for an additional 30 minutes.
8. Brush the top with the beaten egg for a glossy finish.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool before slicing and serving.

This gluten-free Easter chocolate bread is the ultimate indulgence. The rich, deep chocolate flavor is complemented by the sweetness of the dough and the gooey chocolate chips. Perfect for dessert or a sweet treat with your Easter coffee, it’s a wonderful bread to make for anyone with a sweet tooth during the holiday season.

Gluten-Free Italian Easter Bread with Figs and Walnuts

This gluten-free Easter bread is filled with the natural sweetness of dried figs and the earthy crunch of walnuts, creating a wonderfully textured and flavorful bread. It’s lightly spiced with cinnamon and nutmeg, adding warmth and depth, making it an excellent choice for Easter brunch or a sweet afternoon snack.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm water
• 1/3 cup honey
• ½ cup olive oil
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup dried figs, chopped
• 1/2 cup walnuts, chopped
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm water, yeast, and honey. Let it sit for about 5-10 minutes until the mixture is frothy.
2. In a large bowl, mix the gluten-free flour, cinnamon, nutmeg, and salt.
3. Make a well in the center and add the yeast mixture, olive oil, eggs, and vanilla extract. Mix well to form a dough.
4. Knead the dough for 7-10 minutes, adding in chopped figs and walnuts during the last few minutes of kneading.
5. Transfer the dough to a lightly oiled bowl, cover it with a 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). Grease a loaf pan or round cake pan.
7. Punch down the dough and transfer it into the prepared pan, shaping it to fit. Let it rise for another 30 minutes.
8. Brush the top of the dough with the beaten egg for a golden, glossy finish.
9. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
10. Let the bread cool completely before serving.

This gluten-free Italian Easter bread with figs and walnuts is both indulgent and wholesome. The dried figs lend a delightful sweetness, while the walnuts provide a perfect crunch. Spiced with cinnamon and nutmeg, it’s a perfect addition to your Easter celebration, offering both flavor and texture that everyone will enjoy.

Gluten-Free Italian Easter Pistachio Bread

Pistachios are a traditional ingredient in many Italian pastries, and this gluten-free Easter pistachio bread takes full advantage of their unique flavor. This soft, slightly sweet bread is enriched with ground pistachios, providing a rich, nutty flavor and a vibrant green color that’s perfect for your Easter table.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• ½ cup warm milk (or dairy-free milk)
• ¾ cup sugar
• ¼ cup olive oil
• 2 large eggs
• 1 cup ground pistachios
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ¼ teaspoon salt
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, until frothy.
2. In a large mixing bowl, combine the gluten-free flour, ground pistachios, salt, and lemon zest.
3. Create a well in the center and add the yeast mixture, eggs, and olive oil. Stir to form a dough.
4. Knead the dough for about 7 minutes, until smooth and slightly elastic.
5. Cover the dough with a clean towel and let it rise for about 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a loaf pan or round cake pan.
7. Punch down the dough and transfer it into the prepared pan, shaping it to fit.
8. Let the dough rise for another 30 minutes, then brush with the beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Let the bread cool completely before slicing and serving.

This gluten-free pistachio bread offers a wonderful nutty flavor that pairs perfectly with the light, slightly sweet dough. The ground pistachios not only provide a unique taste but also create a vibrant green color that makes it a beautiful addition to your Easter spread. Perfect for breakfast or as a dessert, it will surely impress your guests.

Gluten-Free Italian Easter Orange and Almond Bread

The combination of fresh orange juice and zest with the subtle crunch of almonds creates a fresh and fragrant gluten-free Easter bread. This bread’s soft texture and zesty sweetness are perfect for a festive breakfast or as a treat with your Easter tea. The almonds add a satisfying crunch, while the citrus aroma fills your kitchen as it bakes.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1/3 cup honey
• ¾ cup warm orange juice (freshly squeezed)
• ½ cup olive oil
• 2 large eggs
• Zest of 2 oranges
• 1 teaspoon vanilla extract
• ½ cup sliced almonds
• ¼ teaspoon salt
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, mix the warm orange juice, honey, and yeast. Let it sit for about 5-10 minutes, or until frothy.
2. In a large bowl, combine the gluten-free flour, orange zest, and salt.
3. Create a well in the center of the flour mixture and add the yeast mixture, eggs, and olive oil. Mix until a sticky dough forms.
4. Knead the dough for 7-8 minutes, until smooth and slightly elastic.
5. Transfer the dough to a lightly oiled bowl, cover with a towel, and let it rise for 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a loaf pan or round cake pan.
7. Punch down the dough and transfer it into the prepared pan. Let it rise for an additional 30 minutes.
8. Brush the top of the dough with the beaten egg and sprinkle with sliced almonds for added crunch.
9. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick comes out clean.
10. Allow the bread to cool before slicing and serving.

This gluten-free Italian Easter bread with orange and almonds is a delightful blend of citrus and nutty flavors, making it a perfect addition to your holiday spread. The fresh orange juice provides a bright, tangy sweetness, while the almonds add both texture and flavor, making it a refreshing and satisfying bread for your Easter festivities.

Gluten-Free Italian Easter Focaccia with Rosemary and Olives

This gluten-free Italian Easter focaccia is infused with aromatic rosemary and briny olives, making it a savory addition to your holiday table. The soft, airy texture of the bread, paired with the bold flavors of rosemary and olives, creates a wonderful contrast with the sweetness of traditional Easter desserts. Perfect for dipping in olive oil or serving alongside your main course.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm water
• 2 tablespoons olive oil (plus extra for drizzling)
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon dried rosemary
• ½ cup pitted black olives, chopped
• 1 egg (for egg wash)
• 1 tablespoon fresh rosemary, chopped (optional, for garnish)

Instructions:

1. In a small bowl, combine the warm water, honey, and yeast. Stir to dissolve, and let it sit for 5-10 minutes until frothy.
2. In a large bowl, mix the gluten-free flour and salt. Add the yeast mixture and olive oil, stirring to form a dough.
3. Knead the dough for 5-7 minutes until smooth, adding in the dried rosemary and chopped olives in the final stages of kneading.
4. Cover the dough with a cloth and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a baking sheet.
6. Punch down the dough and transfer it onto the prepared baking sheet. Gently stretch it into a flat, round shape.
7. Let the dough rise for another 20-30 minutes.
8. Brush the top of the dough with olive oil and sprinkle with fresh rosemary if desired.
9. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Allow the focaccia to cool slightly before serving.

This gluten-free Italian Easter focaccia with rosemary and olives offers a fragrant and savory flavor that beautifully complements your Easter meal. The soft, pillowy texture and the earthy rosemary infuse the bread with a delightful aroma. The addition of olives adds a briny contrast that makes it a perfect accompaniment to a variety of Easter dishes.

Gluten-Free Italian Easter Honey and Lemon Bread

This gluten-free Easter bread is a fresh and fragrant treat, with the sweet floral notes of honey and the bright zing of lemon. It’s a light, fluffy bread that’s perfect for Easter brunch, pairing wonderfully with fruit preserves or a cup of tea. The combination of honey and lemon gives it a subtle sweetness, while the bread’s texture is perfectly soft and airy.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1/3 cup honey
• ¾ cup warm milk (or dairy-free milk)
• 2 large eggs
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, mix the warm milk, honey, and yeast. Stir well and let it sit for 5-10 minutes, until frothy.
2. In a large bowl, combine the gluten-free flour, salt, lemon zest, and vanilla extract.
3. Add the yeast mixture, eggs, and lemon juice into the dry ingredients and stir to combine.
4. Knead the dough for about 7-8 minutes until smooth and slightly elastic.
5. Transfer the dough to a lightly oiled bowl, cover with a cloth, 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). Grease a loaf pan or round cake pan.
7. Punch down the dough and transfer it to the prepared pan. Let it rise for another 30 minutes.
8. Brush the top of the dough with the beaten egg to create a golden finish.
9. Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
10. Allow the bread to cool completely before slicing and serving.

This gluten-free honey and lemon bread has a delicate, sweet flavor and a light, airy texture that’s perfect for the Easter season. The honey adds a subtle sweetness, while the lemon brings a refreshing zest, making this bread a delightful and fragrant choice for your holiday table.

Gluten-Free Italian Easter Bread with Ricotta and Chocolate Chips

This gluten-free Easter bread combines the creamy richness of ricotta with the indulgent sweetness of chocolate chips, creating a decadent yet fluffy loaf. The ricotta adds moisture to the dough, while the chocolate chips melt into the bread, offering pockets of gooey sweetness. Perfect for dessert or as a festive breakfast option.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• ¾ cup warm milk (or dairy-free milk)
• 1 cup ricotta cheese
• 2 large eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ½ teaspoon salt
• 1 cup mini chocolate chips
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm milk and yeast. Stir to dissolve and let it sit for 5-10 minutes, until frothy.
2. In a large bowl, mix the gluten-free flour, salt, and lemon zest.
3. Make a well in the center and add the yeast mixture, ricotta cheese, eggs, and sugar. Stir to combine into a soft dough.
4. Knead the dough for 7-8 minutes, adding the chocolate chips in the last few minutes of kneading.
5. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise for 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Grease a loaf pan or round cake pan.
7. Punch down the dough and transfer it into the prepared pan, shaping it to fit. Let it rise for another 30 minutes.
8. Brush the top of the dough with the beaten egg.
9. Bake for 35-40 minutes, or until golden brown and a toothpick inserted comes out clean.
10. Allow the bread to cool completely before slicing and serving.

This gluten-free ricotta and chocolate chip Easter bread is a delightful indulgence for the holiday season. The combination of creamy ricotta and rich chocolate chips creates a satisfying sweetness that will be loved by all. It’s a versatile bread that can be served as a dessert or a sweet breakfast option for Easter morning.

Gluten-Free Italian Easter Panettone

Panettone is an iconic Italian bread traditionally served at Christmas, but this gluten-free version is a perfect treat for Easter. This rich, slightly sweet bread is filled with candied citrus peel and raisins, offering a wonderful burst of flavors with every bite. The light, fluffy texture and fruity aroma make it an irresistible holiday bread that everyone can enjoy.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• ¾ cup warm water
• ½ cup sugar
• ½ cup butter (or dairy-free butter)
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup candied citrus peel, chopped
• 1 cup raisins
• Zest of 1 lemon
• Zest of 1 orange
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm water, yeast, and sugar. Stir well and let it sit for 5-10 minutes until frothy.
2. In a large bowl, whisk together the gluten-free flour and salt. Add the yeast mixture, butter, eggs, vanilla extract, and citrus zests. Stir until a dough forms.
3. Knead the dough for about 10 minutes until it’s smooth and elastic.
4. Gently fold in the chopped candied citrus peel and raisins.
5. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C) and grease a panettone mold or a round cake pan.
7. Punch down the dough and transfer it to the prepared pan. Let it rise for another 30 minutes.
8. Brush the top of the dough with a beaten egg to give it a glossy finish.
9. Bake for 35-40 minutes, or until the panettone is golden brown and a toothpick comes out clean.
10. Let the bread cool completely before serving.

This gluten-free Easter panettone is a festive, flavorful bread that brings the tastes of Italy to your holiday table. The combination of citrus peel and raisins adds a touch of sweetness and complexity, while the light, airy texture is perfect for a celebration. It’s a wonderful gluten-free twist on a classic Italian treat.

Gluten-Free Italian Easter Ricotta and Orange Bread

Ricotta cheese and orange come together in this sweet and fragrant gluten-free bread, making it a perfect Easter offering. The ricotta keeps the bread moist, while the orange zest adds a refreshing citrus burst. This bread is lightly sweetened, making it perfect for breakfast or as an afternoon snack with tea or coffee.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm milk (or dairy-free milk)
• 1/3 cup honey
• 1 cup ricotta cheese
• 2 large eggs
• Zest of 2 oranges
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm milk, yeast, and honey. Let it sit for about 5-10 minutes until frothy.
2. In a large bowl, whisk together the gluten-free flour, orange zest, and salt.
3. Make a well in the center and add the yeast mixture, ricotta cheese, eggs, and vanilla extract. Stir until a soft dough forms.
4. Knead the dough for 7-8 minutes, adding extra flour if necessary to prevent sticking.
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) and grease a loaf pan.
7. Punch down the dough and transfer it to the prepared pan. Let it rise for another 30 minutes.
8. Brush the top with the beaten egg to give it a golden finish.
9. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick comes out clean.
10. Allow the bread to cool before slicing and serving.

This gluten-free ricotta and orange bread is both light and flavorful, with the creamy ricotta adding richness and the orange zest providing a fresh, vibrant touch. It’s the ideal bread for a sweet breakfast or afternoon treat during your Easter celebrations.

Gluten-Free Italian Easter Almond and Apricot Bread

This almond and apricot bread combines nutty almond paste with sweet dried apricots for a rich and fruity gluten-free treat. The slightly sweet dough is elevated by the crunch of almonds and the chewy texture of the apricots, making it a perfect bread to serve with a cup of coffee or as a sweet end to your Easter meal.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 cup warm milk (or dairy-free milk)
• 1/3 cup honey
• ½ cup almond paste
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup dried apricots, chopped
• 1 teaspoon almond extract
• ¼ teaspoon salt
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine the warm milk, honey, and yeast. Stir and let it sit for about 5-10 minutes until frothy.
2. In a large bowl, mix the gluten-free flour and salt. Add the yeast mixture, almond paste, eggs, and almond extract. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth, incorporating the chopped apricots as you knead.
4. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C) and grease a loaf pan.
6. Punch down the dough and transfer it into the prepared pan. Let it rise for another 30 minutes.
7. Brush the top of the dough with the beaten egg for a golden, glossy finish.
8. Bake for 35-40 minutes, or until the bread is golden and a toothpick comes out clean.
9. Let the bread cool completely before slicing.

This gluten-free almond and apricot bread is perfect for Easter, offering a rich flavor profile with the nutty almond paste and sweet apricots. It’s a slightly indulgent yet simple bread that will complement any Easter spread, and it pairs beautifully with both sweet and savory dishes.

Note: More recipes​ are coming soon!