Your Gluten-Free Easter Menu

Your Gluten-Free Easter Menu

I know I know. I’m calling it a Gluten-Free Easter Menu, but there’s no ham! I figure you already have your own recipe for ham, your own favorite way to make it. But … what about gluten-free Hot Cross Buns? Gluten-free licorice for the gluten-free Easter basket? See where I’m going with this?

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:

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And while we’re at it, here’s the 10¢ tour of your Gluten-Free Easter menu (remember – the links are all above):

1. Gluten-Free Carrot Cake Cupcakes: Easter bunnies eat carrots.

2. Gluten-Free Lemon Sugar Cookies in Easter shapes: lemon is in season, the shapes speak for themselves.

3. Gluten-Free Red Cherry Licorice: Licorice seems like it should be naturally gluten-free, but, sadly, it usually isn’t. No worries. Make your own for that Easter basket, and instead of red, make it … pink!

4. Gluten-Free Popovers from Gluten-Free on a Shoestring, the Cookbook: The easiest & most impressive way to get some gluten-free bread on the table, whether your Easter meal is lunch, brunch or dinner.

5. Gluten-Free Hot Cross Buns: Traditional for Easter, and I know you’ve been missing them now that you’re gluten-free.

6. Gluten-Free Potato Pierogi: Traditional at Easter for some, they always remind me of this time of year. And they’re just plain deeeelicious.

7. Gluten-Free Carrot Cake Whoopie Pies: A fun spin on #1 above. Easter = bunnies = carrots = carrot cake…

8. Gluten-Free Strawberry Shortcakes: Easter comes at the veeeery beginning of the strawberry season. It may not be in full swing yet, but if we start now, we might just usher in more Spring weather. And these shortcakes are special, since the cakes themselves are strawberry-flavored—naturally.

9. Gluten-Free Frosted Coconut Cupcakes: Finally, these easy-to-frost coconut cupcakes never fail to impress, and if you load them up with toasted coconut chips and put a few chocolate eggs on top, they’re bird nests! Get it?

Whatever your plans, from my family to yours, I hope you have a fun yet relaxing gluten-free holiday weekend & a Happy Easter to those who celebrate!


P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! Your support means the world to me. For real.

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  • […] case you ate too much gluten-free licorice or carrot cake yesterday, I thought we should start off this week with a healthier recipe for a favorite […]

  • March 29, 2013 at 3:46 PM

    Found your website this last weekend, and after bookmarking a ton of your recipes online in a two-day marathon, I decided to go for it and ordered both of your cookbooks from Amazon (had to show some love!) I got them today and can’t wait to try some recipes! Thanks so much for all the hard work that you’ve put into this for us. It really shows how much you take this to heart! One question while I’m already here…how do you feel about subbing King Arthur’s gluten free all-purpose flour in your recipes. Any experience thus far?

    Thanks and have a Happy Easter!

    • gfshoestring
      March 29, 2013 at 7:45 PM

      Welcome to the family, then, Christina! And thank you so much for ordering both my cookbooks. That means the world to me, and yes, I do take this all very much to heart! I don’t feel great about King Arthur’s gluten-free multi-purpose flour blend, I’m afraid. It is very high in starch, which means that it doesn’t work in yeast bread applications often at all (not enough protein to support a rise), doesn’t brown well (starch doesn’t brown), and generally absorbs a tremendous amount of moisture (more than it should). It generally should work fine in cookies and quickbreads (like muffins), but personally I never buy it. I know it’s very readily available, so it’s tempting (and I’m fairly certain that it’s the blend that Trader Joe’s now sells as a white label all purpose gluten free flour (I reviewed Trader Joe’s all purpose flour on the blog)), but it is expensive and not a very good blend. For more info: see this page on gluten-free all purpose flour blends.
      Happy Easter!

      xoxo Nicole

      • April 5, 2013 at 10:38 PM

        Thanks so much for your take on it, Nicole, and for the tip about T.J.’s blend as well. I likely would have wasted money on that when I move near one again, I love that store. I think I have to agree with you so far on the K.A. blend. I used it in to bread some orange chicken it soaked up all the moisture and just turned gummy. Needless to say the fam voted it down, but better luck next time I hope. I think I may be able to use it up in cookies or quickbreads like you mentioned, but I’m taking a serious look at trying the better batter or blending my own per your experiences with it. It’s so nice to feel like I have some options again after switching to GF. I was getting seriously overwhelmed when I stumbled onto your website. I’m so glad I found it and am looking forward to baking again! Thanks for that. You have been a lifesaver for so many of us who were beginning losing hope. :) Cheers!

  • Et
    March 29, 2013 at 1:13 PM

    Oh, Man! One of my All Time holiday favorites, Hot Cross Buns, and Gluten Free, WOOO HOOOO!!!!!! I’m definitely gonna try these! Thanks :-D

    • gfshoestring
      March 29, 2013 at 7:40 PM

      Pleasure, Et! Happy Easter (and happy baking!)
      xoxo Nicole

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