Gluten Free Easter Menu 2014

Gluten Free Easter Menu 2014

Right off the bat, you’ll notice that there are no main dishes on this, my 2014 Gluten Free Easter Menu. That’s because, well, this is really a baking blog. Every once in a while, someone gets *really* mad at me about that. Emotions can run really high on the Internet (why, I honestly have no idea)! But you and I both know that if I started posting a bunch of naturally gluten free cooking recipes, we’d all get pretty bored. Not to mention that some of you would get kind of mad at me for that. And anyway, there are tons of other resources for that (have you seen this brown sugar baked ham recipe from my friend Mel? It looks amazing). I want to give you back what you’re missing on a gluten free diet. When is nostalgic food more important than on a holiday like Easter? I’m gonna prove to you that, if they can make it with gluten, we can make it without. The sights, the smells, the tastes of holidays past? They’re still yours for the taking. So let’s get started, friends:

[If you’ve been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Gluten Free Easter Menu 2014

Here’s the 10¢ tour of these 8 Gluten Free Easter Recipes, with a little bit about what I love about each and why I think they should grace your Easter table (plus another set of links):

Gluten Free Texas Roadhouse-Style Rolls: I’m embarrassed to say that, when I first posted this recipe for what I can only describe as the best dinner rolls I have ever made (or, frankly, eaten), I didn’t really think about Easter. But I have you. And right away you told me. This belongs on every gluten free Easter table.

Gluten Free Hot Cross Buns: If Easter brings to mind one food, it’s these. My favorite hot cross buns recipe is on page 147 of GFOAS Bakes Bread. Or you can use the old recipe from the blog. It still works! Whatever you do, don’t forget the cardamom. It’s just … what makes the hot cross buns. Well, that, and the fact that there’s a cross on top. :/

Gluten Free Angel Biscuits: Can you hear the angels singing? I have posted more than just one biscuit recipe here on the blog, but I have honestly never seen you all get as excited about any others like you did about these. Is it because of the magic combination of baking powder, baking soda and yeast?! It’s darn near a religious experience, I tell ya.

Gluten Free Soft Frosted Cut-Out Sugar Cookies (in Easter shapes!): This recipe is an oldie but a goodie. This is basically my Gluten Free Lofthouse-Style Sugar Cookie recipe, but I gave the post a facelift with some new photos, including Easter cutout shapes. I get asked a lot if this dough can be cut out in all manner of shapes for all manner of occasions, so I figured I’d “show” rather than just “tell.”

Gluten Free Carrot Cake Cupcakes: I really did mean to test out this recipe for the very best carrot cake cupcakes you’ll ever have (so moist! so tender!) as an 8-inch or 9-inch round cake! I just haven’t done it yet. No excuses. Maybe you have? Tell us about it in the comments! For what it’s worth, even though muffins don’t always work as quick bread loaves (that loaf shape can be tricky in the baking department), cupcake recipes almost always work great as cakes (just increase the baking time, and watch it carefully), and vice versa.

Gluten Free Easter Chick Cupcakes: Have you ever made modeling chocolate? Maybe you didn’t know just how easy it is. Well, it’s really really (really) easy. And I think you should try it. It’s so easy to work with, you’ll be amazed. It holds together way easier than fondant does in these sort of shapes, and, well, it tastes, like, 100 times better.

Gluten Free Cinnamon Roll Sugar Cookies: These fancy, easy little sugar cookies, all dressed up like cinnamon rolls, are so much fun. It doesn’t hurt that they’re super impressive, but not a lot of work. Lots of bang, very little buck.

Gluten Free Lemon Pudding Cakes: Yesterday’s recipe for these light and airy, tangy little cakes-that-kind-of-taste-like-pudding just says spring. And spring says Easter. Follow me?



P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? If you’re looking for the perfect recipe for Gluten Free Cinnamon Rolls for Easter morning, turn to page 166. :)

Like this recipe?

Comments are closed.

  • April 21, 2014 at 8:25 AM

    Great menu! I think your CInnamon Bun Style Biscuits should be an honorable mention! These ones: https://glutenfreeonashoestring.com/gluten-free-biscuits-cinnamon-bun-style/

    My daughter (8) made those cinnamon biscuits into cute spring shapes instead of circles (photo here: http://www.pinterest.com/pin/462956036667761217/ ) and they were SO adorable and delicious!

    P.S. When I’m trying a new recipe my family likes to know if it’s from
    Gluten Free on a Shoestring because they think your recipes are delicious!

  • Jamie
    April 19, 2014 at 12:24 PM

    Hi Nicole! I’m making you’re Texas Roadhouse Rolls for Easter. (Can hardly wait to taste them!). I have a question about the recipe though. Is the 3 tablespoons of butter in addition to the 4 tablespoons in the Hawaiian rolls or in place of? Thanks for the help,


    • Jamie
      April 19, 2014 at 12:28 PM

      Can I just duh?! Should have re-read the post. Saw that the honey and butter was for brushing on. Please ignore me! :)

      • April 19, 2014 at 1:36 PM

        No problem, Jamie! It happens to the best of us. :)

  • Cyn71
    April 19, 2014 at 3:08 AM

    Love all your stuff. I feel so fortunate that I stumbled upon your blog so many years ago and then your books. They opened up a new world for me and most importantly my one son who has to be GF also. There is nothing better for him then when his brothers would rather eat the GF we make then there gluten filled stuff! He gets pretty proud to be GF on those days. Can’t tell you how many arguments we have had over the soft sugar cookies this week. I had to eat extra just to make them disappear faster.

    Like I have mentioned to you before..nothing warms my heart more then to have Camden ask “mommy is this one of Nicole’s recipes?” You have touched many. He even asks for certain food for his bday or holidays that have come from your books or blog.

    Thank you and Happy Easter.

    • April 19, 2014 at 1:47 PM

      Aw, Camden sounds like such a cutie, Cyn! I really think I know how you feel, baking for your GF little guy. It’s amazing how that can motivate us, right? :)

  • Pamela
    April 19, 2014 at 12:42 AM

    Nicole, I just received your Bakes Bread book and am so thrilled to see such wonderful recipes! Thank you for all your trial and error and doing the hard part for us! The price of your book is a small price to pay for all the wonderful goodies that await us! I have made some of your recipes from your website so I know your book will be wonderful. Thank you Thank you for making gluten free delicious!

    • April 19, 2014 at 1:46 PM

      Thank you so much, Pamela!!

  • Loretta
    April 18, 2014 at 11:42 AM

    Hi Nicole. I love your books and blog and am in the process of making the frosted soft sugar cookies now and am planning on trying the angel biscuits for Sunday. Just know that for every complaint you receive, there are hundreds more of us who greatly appreciate all your hard work and willingness to share your knowledge and creativity with us.

    I always make a strawberry dessert for Easter but I’m not sure I know how to convert the crust to gf. Do you have a recipe in your books or on the blog that has a crust similar to one made with flour, sugar, butter and pecans that is pressed into the pan and baked for 10-15 min?


    • April 19, 2014 at 1:45 PM

      Hi, Loretta,

      Thank you so much for the kind words! That means a lot. Over the years, I have had to get more and more comfortable with the idea that someone will always always be mad at me. But your words do mean so much.

      Hmmmm, flour, sugar butter and pecans, pressed into the pan, huh? What I would suggest, actually, is a cookie crumb crust. So, mix 1 1/2 cups (about 225 g) butter cookie crumbs (try this recipe) + about 1/2 cup chopped pecans + 4 to 6 tablespoons (56 to 84 grams) unsalted butter, melted together, then press into the pan and refrigerate it. I don’t even think you need to parbake it, to be honest. Let me know how it comes out!

  • April 18, 2014 at 10:48 AM

    I agree with Ruthe, your the best thing since sliced {gluten-free} bread! Thanks for the shout out on the sweet baked ham. It’s incredible, really, and that’s not really even bragging on my part because the recipe was given to me by an excellent cook/friend of mine so I can’t really take any credit. Also, why do the clickable collages NEVER get old? Those lemon pudding cakes you posted yesterday look absolutely incredible, by the way.

    • April 19, 2014 at 1:39 PM

      I know, right, Mel?? Love the clickable collages, and love you for showing me how to do them! Now … not to pressure you or anything, but I’ve still got my fingers crossed for that post all about ham and its many forms… ;)

  • Ruthe
    April 18, 2014 at 10:44 AM

    Good morning. Nicole, your the best thing since sliced bread and thanks to you I now have all the bread I want. This Easter, after sunrise communion, I’ll have hot cross buns (dough is in the frig. as we speak) with my cup of tea out on the patio. I’ll think of you and give thanks. You are a jewel.

    • April 19, 2014 at 1:37 PM

      Aw, thank you so much, Ruthe! That moment on the patio, with the cup of tea and a hot cross bun? That sounds lovely. Wish I could join you!!

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