Braided Easter Bread - Gluten Free

This delicious, gluten-free braided Easter Bread is quick and easy with our Organic Corn Sugar.
Prep Time: 25 min.
Resting Time: 60 min.
Baking Time: 30-35 min.
Difficulty: medium

For the yeast dough:

  • 1 packet instant dry yeast or ½ cube fresh yeast
  • 1 cup lukewarm water
  • 1½ cups + 3 tbsp light, gluten-free flour
  • ½ cup + 2 tbsp tapioca flour
  • ¼ cup + 3 tbsp Frusano Corn Sugar
  • ¼ cup melted butter or margarine (lactose free if necessary)
  • 2 eggs
  • 2 level tsp. xanthan gum
  • Lemon zest

For the exterior:

  • 1 egg yolk
  • 3 tbsp milk (whatever fat content you'd like, lactose free if necessary)
  • 3 dyed, hard-boiled eggs


  1. Dissolve the yeast in lukewarm water.
  2. Combine all the ingredients for the dough, including the Frusano Organic Corn Sugar and the yeast-water mixture in a mixing bowl.  Use the dough hook attachment on a hand mixer to knead well.  Different gluten-free flours can affect the consistency of the dough.  If necessary, add more flour or water to achieve the desired consistency. The final dough should be soft, but shapeable.
  3. Place the dough on a lightly-floured work surface and knead again, this time with your hands.  Divide the dough into three even pieces and shape them into rolls about 2 in. in diameter.  Braid the rolls together and tuck in the ends.
  4. Place the bread on a parchment paper-lined baking pan. Whisk together the egg yolk and milk and brush the mixture liberally over the dough.  Press the three dyed eggs into the braid.
  5. Leave the dough in a warm place for about 1 hour.
  6. Remove the eggs from the braid and bake the Easter bread on the middle rack of an oven preheated to 350°F for about 30-35 minutes.  Let the bread cool and then fill the depressions in the bread with the eggs once again.
Have fun cooking and Bon Appetit!