This delicious Gluten-Free Easter Bread has a moist and delicate crumb, with every bite bursting with the sweetness of raisins and candied citrus peel! Lemon sugar icing adds a finishing touch to the already rich flavor profile. This gluten-free Ukrainian Paska bread is a Slavic version of gluten-free Greek Tsoureki!
This recipe was largely inspired by the Loopy Whisk's panettone recipe, as panettone is so close to what we call Ukrainian Paska or Kulich. I also love baking these soft and fluffy gluten-free sourdough hot cross buns for Easter!
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Why You Will Love This Recipe
- This gluten-free Paska has a soft and moist crumb, just like the regular version! It's similar to my plush-soft crumb gluten-free Dutch oven bread.
- Great for those missing traditional Ukrainian dishes on a gluten-free diet (just like these gluten-free pelmeni)!
- No kneading or shaping required!
Ingredients
- Psyllium husk - I recommend using whole husks because powder tends to clump in water and turn your bakes purple. See my psyllium husk guide for more details!
- Egg yolks - tenderize the crumb and add richness to the dough. You can use leftover egg whites to make Rocher Coco cookies!
- Oil - use any neutral seed or vegetable oil.
- Instant yeast - I don't recommend using active dry yeast because it needs activating before use.
Substitutes
- Tapioca starch/flour - use an equal weight of arrowroot starch, cornstarch, or potato starch.
- Potato starch - cornstarch is a great substitute.
- Sorghum flour - brown rice or light buckwheat flour might work.
- Eggs - I haven't tried this recipe with egg substitutes.
- Sugar - use coconut sugar instead.
- Psyllium husk - there are no good substitutes for this recipe.
- Xanthan gum - is very important to this recipe, you can only swap it with guar gum.
How to Make Gluten-Free Easter Bread
Step 1. Add the water and psyllium husks to a medium-sized mixing bowl and whisk to incorporate.
Note: the warmer the water, the faster the psyllium gel will set. If you're using psyllium powder, use colder water to prevent clumping.
Step 2. In a large mixing bowl, add all of the dry ingredients and whisk well to combine.
Step 3. Add psyllium gel and all the wet ingredients to a large mixing bowl and whisk to incorporate. You can whisk by hand or use an electric mixer.
Step 4. Add the dry and wet ingredients together and mix until well evenly combined. You can use an electric mixer with dough hooks or a wooden spoon for this step. The dough will be wet and sticky but avoid the temptation to add extra flour.
Step 5. Place the raisins in a small bowl and pour boiling water over them to soak. Let the raisins soak for 5 minutes. In the meantime, chop the candied citrus peel into small pieces.
Step 6. Strain the raisins and add them to the gluten-free Paska dough together with the chopped candied peel. Fold them into the dough with a silicone spatula.
Transfer the paska dough into a panettone paper mold (I used 5.11x3.74 in/500g size) and smooth the top out with a wet silicone spatula. Cover the dough with a kitchen towel and place into a draft-free warm area to rise.
This stage might take anywhere from 1h to 2.5h depending on how warm it is. Let the dough rise until the tip is about an inch or two above the paper mold, don't let the dough double in size or it will collapse during baking.
Step 7. Preheat the oven to 350F/175C and bake gluten-free Easter bread for 1h on the middle rack. Check on the bread 30 minutes into baking and cover with foil if the top starts to brown too much.
Once ready, turn off the heat and open the oven door. Let the paska bread cool inside the oven until no longer warm to the touch. The Easter bread is too delicate to handle right after baking, so it is crucial to let it sit in the oven for a few hours to chill.
Step 8. Once the gluten-free Easter bread is completely cool, prepare the sugar icing by mixing powdered sugar with lemon juice. Top the paska bread with the icing and add sprinkles for an authentic Slavic look!
Slice and enjoy!
Expert Tips
- Don't open the oven door in the first 30 minutes of baking to prevent gluten-free Easter bread from collapsing.
- The bread will rise a lot during baking and deflate some once it's done. This is normal and should not cause gumminess in the dough. Slight deflating is typical for enriched dough, just like in my gluten-free fluffy sourdough recipe.
- Don't handle the gluten-free paska until it is completely cool, or it might get deformed.
- Grease the panettone paper mold with non-stick spray to make removing the paper easier.
- Don't add too many add-ins, or the dough won't rise as well. This is generally true for gluten-free bread like this gluten-free cinnamon-raisin sourdough!
- If the crumb is gummy or wet after the bread is cooled down, reduce the water by 10g next time.
Common Questions
The most common Slavic Paska icing is made by combining 2 cups of powdered sugar and about 3 tablespoon of lemon juice. This is enough to top about 3 medium Paskas! You can use leftover icing to top this gluten-free banana nut bread.
Paska is a traditional Easter bread often served in Slavic homes. In Russia, it is frequently called Kulich, while in Ukraine, Paska is a more common name for this delicious sweet bread. Ukrainian borscht is another iconic dish served in both Russian and Ukrainian homes!
Paska is a traditional Easter bread, while babka is a braided chocolate bread that is sweeter than Paska and can be served on any occasion. Here is an example of a delicious sourdough babka recipe.
Storage
Gluten-free Ukrainian Paska will keep at room temperature for 3-4 days or up to a week in the refrigerator. Keep the bread in an air-tight container to prevent it from drying out.
To freeze:
- Let Paska cool down completely;
- Slice it and place it into freezer-safe bags or containers;
- Squeeze out as much air as possible and seal the bags/containers;
- Label the cake with the date and keep for up to 3 months.
To defrost, simply pop a slice into the microwave for 30 seconds!
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Gluten-Free Easter Bread
Equipment
Ingredients
Psyllium Gel
- 16 grams psyllium husk
- 360 grams water
Dry ingredients
- 90 grams tapioca starch/flour
- 100 grams potato starch
- 160 grams sorghum flour
- 110 grams sugar
- 7 grams instant yeast
- 8 grams baking powder
- 6 grams xanthan gum
- 6 grams salt
Wet Ingredients
- 1 egg
- 2 egg yolks
- 70 grams oil any neutral seed or vegetable oil
- 1 teaspoon vanilla paste or extract
Add-Ins
- 50 grams raisins
- 50 grams candied citrus peel or other dry candied fruit
Icing
- ⅔ cup powdered sugar
- 2-3 teaspoon lemon juice add more as needed
- sprinkles to taste
SAVE THIS RECIPE!💌
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Instructions
- Add the water and psyllium husks to a medium-sized mixing bowl and whisk to incorporate.Note: the warmer the water, the faster the psyllium gel will set. If you're using psyllium powder, use colder water to prevent clumping.16 grams psyllium husk, 360 grams water
- In a large mixing bowl, add all of the dry ingredients and whisk well to combine.90 grams tapioca starch/flour, 100 grams potato starch, 160 grams sorghum flour, 110 grams sugar, 7 grams instant yeast, 8 grams baking powder, 6 grams xanthan gum, 6 grams salt
- Add psyllium gel and all the wet ingredients to a large mixing bowl and whisk to incorporate. You can whisk by hand or use an electric mixer.1 egg, 2 egg yolks, 70 grams oil, 1 teaspoon vanilla paste or extract
- Add the dry and wet ingredients together and mix until evenly combined. You can use an electric mixer with dough hooks or a wooden spoon for this step. The dough will be wet and sticky but avoid the temptation to add extra flour.
- Place the raisins in a small bowl and pour boiling water over them to soak. Let the raisins soak for 5 minutes. In the meantime, chop the candied citrus peel into small pieces.50 grams raisins, 50 grams candied citrus peel
- Strain the raisins and add them to the paska dough together with the chopped candied peel. Fold them into the dough with a silicone spatula.
- Transfer the Paska dough into a panettone paper mold (I used a 5.11x3.74 in/500g size) and smooth the top out with a wet silicone spatula. Cover the dough with a kitchen towel and place into a draft-free warm area to rise.This stage might take anywhere from 1h to 2.5h, depending on how warm it is. Let the dough rise until the tip is about an inch or two above the paper mold, don't let the dough double in size or it will collapse during baking.
- Preheat the oven to 350F/175C and bake gluten-free Easter bread for 1h on the middle rack. Check on the bread 30 minutes into baking and cover with foil if the top starts to brown too much.
- Once ready, turn off the heat and open the oven door. Let the paska bread cool inside the oven until no longer warm to the touch. The Easter bread is too delicate to handle right after baking, so it is crucial to let it sit in the oven for a few hours to chill.
- Once the gluten-free Easter bread is completely cool, prepare the sugar icing by mixing powdered sugar with lemon juice. Top the paska bread with the icing and add sprinkles for an authentic Slavic look!Slice and enjoy!⅔ cup powdered sugar, 2-3 teaspoon lemon juice, sprinkles to taste
Notes
- Don't open the oven door in the first 30 minutes of baking to prevent gluten-free Easter bread from collapsing.
- The bread will rise a lot during baking and deflate some once it's done. This is normal and should not cause gumminess in the dough. Slight deflating is typical for enriched dough, just like in my gluten-free fluffy sourdough recipe.
- Don't handle the gluten-free paska until it is completely cool, or it might get deformed.
- Grease the panettone paper mold with non-stick spray to make removing the paper easier.
- Don't add too many add-ins, or the dough won't rise as well. This is generally true for gluten-free bread like this gluten-free cinnamon-raisin sourdough!
- If the crumb is gummy or wet after the bread is cooled down, reduce the water by 10g next time.
- Let Paska cool down completely;
- Slice it and place it into freezer-safe bags or containers;
- Squeeze out as much air as possible and seal the bags/containers;
- Label the cake with the date and keep for up to 3 months.
Masha says
Hello! I have been baking kulich for 20 years with my babushka’s recipe, but we found out a few years ago that my daughter cannot tolerate gluten. I’ve been attempting to adapt our family recipe to a gf version for the last few years with some success, but I know it can be improved. This recipe looks very promising, but I’m wondering whether it would be ok to sub the oil for melted butter, as in my traditional recipe? Also, we soak our raisins in a few tablespoons of rum and then put both the rum and the soaked raisins in the batter. Do you think I could add the rum to this recipe? Thanks!
Natasha Levai says
Hi Masha! If you add the butter, the crumb will be heavier and can end up gummier. Oil allows for a lighter texture and a toller loaf. You can use rum though!
Marie Ferland says
Can you use another starch other than potato starch?
Natasha Levai says
Hi Marie! You can use cornstarch instead.
Sam says
Hi, Natasha.
I have made the Loopy Whisk panettone, and had really good results with it. Is there a reason that you don’t let the Easter bred hang upside down during the cooling process?
Thanks for sharing your recipes!
Natasha Levai says
Hi Sam! I don't hang it because this is not how Paska is generally made. Panetonne, on the other hand, is cooled by hanging, so the people who come to make a gluten-free Panetonne will be familiar with the method, while those who come to make Paska will get confused by why the bread is hung after baking 😀 Either way, I find it cools down fine without hanging 🙂
Allison says
When are you supposed to add the yeast? I don’t see it mentioned anywhere in the recipe or in the blog post above.
Thank you!
Natasha Levai says
Thank you for pointing it out! Just fixed it. You can add instant yeast together with the dry ingredients. If you are using active dry yeast, it needs prior activation which you would need to do by warming up the milk used in the recipe, adding the active dry yeast and some sugar to it and letting it sit for a few minutes until you see bubbles. This is why it is simpler to go with the instant yeast that doesn't require activation!
Allison says
Thank you so much! Very excited to have found this recipe!
Roberta Wiebe says
Do you have any gluten free sugar free bread recipes, thank you
Natasha Levai says
I have a lot of gluten free bread recipes here: https://www.natashashome.com/category/gluten-free/gluten-free-bread/
To make them sugar free, simply skip on the sugar or add honey/maple syrup instead. The sugars are primarily added for the yeast to feed on but it is not 100% necessary!
CS says
Hi Natasha,
Can this be made in the traditional tall kulich paper liners and/or metal tins?
Natasha Levai says
I haven't tried it in the tins and my concern is that it might turn out gummy in a larger pan.