Gluten Free Easter Recipes; Deliciously Simple

Wednesday 10th Mar 2021 |

To make your gluten free Easter deliciously simple, look no further than these recipes from FREEE – the #1 gluten free flour brand in the UK*.

Whether you’re looking for classics like Easter biscuits and Simnel Cake, or treats like Chocolate Cupcakes, each recipe is tried and tested to guarantee bakes that taste so good, no one will know they are gluten free!

Gluten Free Easter Recipes – Easter Biscuits

Free from Gluten, Soya, Wheat, Nuts

Vegetarian,

Makes 30 small biscuits or fewer larger ones

Ingredients

  • 200g FREEE Plain White Flour
  • 1 tsp FREEE Xanthan Gum
  • 100g butter (or vegan spread)
  • 100g caster sugar
  • 2 eggs
  • 1 tbsp lemon rind, grated
  • 1 tbsp lemon juice
  • 100g currants
  • 2 tsp caster sugar
  • flour, for dusting
  • butter, for tray

Method

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Measure the flour and xanthan gum into a mixing bowl and stir to combine.
  4. Put the butter and sugar into a another mixing bowl and beat together until light and fluffy.
  5. Separate the eggs, add the yolks to the mixing bowl and save the whites for later.
  6. Finely grate the lemon rind into the bowl, add the lemon juice and beat everything together well.
  7. Sieve the flour blend into the bowl and mix well.
  8. Stir in the currants and bring together a ball of biscuit dough.
  9. Cover and chill the dough for 10 minutes.
  10. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  11. Roll out the dough to a thickness of 3-4mm/⅛”.
  12. Press a 7cm/2¾ round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
  13. Gather together the offcuts and re-roll to make further biscuits.
  14. Brush the biscuits with the reserved egg white.
  15. Sprinkle the two teaspoons of sugar over the biscuits.
  16. Bake for 18-20 minutes until golden.
  17. Transfer cooked biscuits to a wire rack to cool.
  18. When cold store the biscuits a tin.

Equipment: large baking tray, 2 x mixing bowls, rolling pin and 5cm/2” round cookie cutter

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 18-20 minutes

Gluten Free Easter Recipes – Vegan Easter Simnel Cake

Free from Gluten, Egg, Soya, Wheat, Dairy

Vegetarian, Vegan,

Makes 1 cake

Ingredients

Method

Cake

  1. Rub some oil around the inside of a 20cm/8” round deep cake tin or insert a baking liner.
  2. Pre-heat the oven.
  3. Take a quarter of the marzipan and divide it into 11 small pieces. Roll the small pieces into small balls.
  4. Dust the work surface with a little icing sugar, take half of the remaining marzipan and roll into a circle just larger than the cake tin. Place the tin on top of the marzipan circle and cut around the outside to make a perfect circle. Cover and set aside all the marzipan.
  5. Put the flour, xanthan gum and mixed spice into a bowl and stir to combine.
  6. Peel and grate the apple into a large mixing bowl, add the sugar, oil and water and beat well.
  7. Add the prepared flour to the bowl and beat well.
  8. Stir in the mixed dried fruit.
  9. Tip half the mixture into the prepared cake tin and smooth the top.
  10. Take the prepared marzipan circle and place it on the cake mixture.
  11. Put the remaining cake mixture onto the marzipan and smooth the surface.
  12. Bake for 1½-1¾ hours.
  13. Allow to cool in the tin for at least 30 minutes before turning out onto a wire rack to cool.

Topping

  1. Warm the apricot jam and brush half over the top of the cold cake.
  2. Roll the remaining marzipan into a circle just larger than the cake tin. Place the tin on top and cut a zig zag pattern around the outside.
  3. Gently lift the marzipan on top of the apricot brushed cake.
  4. Brush the base of each prepared marzipan ball with jam and place them in a circle on the top of the cake.
  5. Place the cake under a hot grill for a few minutes to lightly brown the marzipan.
  6. Store the cold cake in a tin.

Equipment: 20cm/8” round deep cake tin, pastry brush and 1 x large mixing bowls

Temperature: 170°C, Fan 150°C, 325°F, Gas 3

Cooking time: 1 ½-1¾ hours

Gluten Free Easter Recipes – Easy Easter Chocolate Cupcakes

Free from Gluten, Soya, Wheat

Vegetarian

Makes 24 fairy cakes or 12 cupcakes

Ingredients

Chocolate Cupcakes

  • 1 FREEE Sponge Mix
  • 3 tbsp cocoa powder
  • 3 tbsp water
  • 3 eggs
  • 120ml oil
  • paper cake cases

Chocolate Topping

  • 100g icing sugar
  • 2 tbsp cocoa powder
  • 75g butter, softened
  • mini chocolate eggs or smarties for decoration

Method

Chocolate Cupcakes

  1. Pre-heat the oven.
  2. Stand 24 paper cake cases in the holes of 2 cake trays.
  3. Put the sponge mix into a mixing bowl, add the cocoa and stir to combine.
  4. Break the eggs into the bowl, add the oil and water and beat everything together until smooth.
  5. Divide the mixture between the prepared cake cases.
  6. Bake the cakes for 18-20 minutes, until the sponge springs back when touched.
  7. Transfer the cakes to a wire rack and leave to cool.

Chocolate Topping

  1. Sieve the icing sugar and cocoa into a mixing bowl and stir to combine.
  2. Add the softened butter and mix to a smooth paste.
  3. Pipe or spread the paste over the cold cakes.
  4. Place some mini chocolate eggs or smarties on top for decoration.

Equipment: 24 fairy cake or 12 paper cake cases, 2 x cake trays, piping bag (optional) and mixing bowl

Temperature:  180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 18-20 minutes

Gluten Free Easter Recipes – Easter Bunny Biscuits

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Makes 24 (depending on size of cutter)

Ingredients

Biscuits

Optional decoration

  • 100g icing sugar
  • 4 tsp lemon juice
  • coloured writing icing, for decoration
  • coloured ribbon

Method

Biscuits

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Measure the flour, mixed spice, xanthan gum and soda into a mixing bowl, stir to combine and sieve into another mixing bowl.
  4. Put the sugar, butter and syrup into a saucepan and heat gently, stirring occasionally until dissolved.
  5. Pour the mixture into the prepared flour and mix lightly.
  6. Grate the lemon rind into the bowl and stir again.
  7. Add the egg yolk and stir to gather together a soft dough.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  9. Roll out the dough to the thickness of 3mm/⅛”.
  10. Press the bunny cookie cutter into the dough to cut out bunny shapes.
  11. Lift the shaped biscuits onto the prepared baking trays.
  12. Gather the left-over dough into a ball, roll it out again and cut more shapes.
  13. Bake for 18-20 minutes.
  14. Leave to cool on the tray.

Optional Decoration

  1. Sieve the icing sugar into a bowl, add the lemon juice and stir to make a smooth icing.
  2. Spread the icing over the cold bunny shaped biscuits and leave until set.
  3. When the icing has set, decorate the biscuits with coloured writing icing.
  4. OR tie some coloured ribbon around the biscuits.

Equipment: rolling pin, bunny shaped cookie cutter, 2 x baking trays, mixing bowls and saucepan

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 18-20 minutes

Gluten Free Easter Recipes – Simnel Traybake

Free from Gluten, Soya, Wheat

Vegetarian

Makes 1 traybake

Ingredients

  • 175g FREEE Self Raising White Flour
  • 1 tsp FREEE Xanthan Gum
  • 1 tsp mixed spice
  • 125g caster sugar
  • 125g butter
  • 3 eggs
  • 50g ground almonds
  • 150g mixed dried fruit
  • butter, for tin
  • DECORATION
  • 200g marzipan
  • 200g icing sugar
  • 2 tbsp lemon juice
  • 25g flaked almonds

Method

Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20x30cm/8×10” traybake tin or insert a baking liner.
  3. Put the flour, xanthan gum and mixed spice into a bowl and stir to combine.
  4. Measure the caster sugar and butter into a mixing bowl and beat together until light and fluffy.
  5. Break one egg into the bowl and beat to incorporate.
  6. Add the ground almonds and stir.
  7. Break the remaining eggs into the bowl one at a time beating well between each one.
  8. Tip in the prepared flour and stir to incorporate.
  9. Stir in the mixed dried fruit.
  10. Spoon the mixture into the prepared traybake tin and smooth the surface.
  11. Bake for 30 minutes.

Decoration

  1. Cut the marzipan into 11 equal pieces and roll them into balls.
  2. Put the marzipan balls under a hot grill for a few minutes to lightly brown the tops. Remove and leave to cool.
  3. Toast the flaked almonds under the grill for two minutes until light golden brown.
  4. Put the icing sugar into a bowl, add the lemon juice and stir into a smooth icing.
  5. Spread the icing thinly over the cold traybake.
  6. Before the icing sets, place the marzipan balls randomly onto the traybake and scatter over the toasted almonds.
  7. Slice the traybake and store in a tin.

Equipment: hand mixer, 20x30cm/8×10” traybake tin and 3 x mixing bowls

Temperature: 170°C, Fan 150°C, 325°F, Gas 3

Cooking time: 30 minutes

Craving some lunch?