3 Ways to Have a Gluten-Free Easter

When you’re gluten-free, any holiday — including Easter — can be a challenge. But we’ve come up with recipes that are so good that no one will even question if they’re gluten-free or not. They’ll just be asking for seconds! A make-ahead, perfect-for-brunch breakfast casserole kicks off the day, and whether you’re making ham or lamb for the big feast, easy herbed popovers and hot cross buns will deliciously round out your Easter menu.

Make-Ahead Mushroom-Kale Breakfast Casserole

Serves: 10


1/4 pound (about 4 strips) bacon, chopped

1 small onion, finely chopped

One 10-ounce container sliced mushrooms

Half-bunch Tuscan kale, stemmed and chopped

8 large eggs

1 cup low-sodium vegetable broth or milk

1 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

One 1-pound bag frozen shredded potatoes

Directions: Preheat the oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish with nonstick spray. In a large skillet, cook the bacon over medium heat until golden, then add the onion; cook until the onion has softened, about 5 minutes. Add the mushrooms and cook until just beginning to brown around the edges, about 5 minutes. Stir in the kale and cook until just wilted, about 2 minutes; let cool.

In a large bowl, whisk together the eggs, broth, salt and pepper. Stir in the cheese, the potatoes and the cooled vegetables; transfer to the prepared baking dish and bake until golden and set in the middle, about 45 minutes (or cover and refrigerate overnight).

Per serving: Calories 160; Fat 9 g (Saturated 4 g); Cholesterol 164 mg; Sodium 437 mg; Carbohydrate 10 g; Fiber 2 g; Sugars 0.7 g; Protein 10 g

Gluten-Free Easy Herbed Popovers

Makes: 12


4 large eggs, at room temperature

1 1/2 cups milk, at room temperature

1/2 teaspoon salt

1 1/2 cups gluten-free flour blend

3 tablespoons melted butter, at room temperature

2 tablespoons mixed chopped fresh herbs, such as rosemary, thyme and sage

Directions: Preheat the oven to 450 degrees F and position a rack on the lower shelf. Lightly grease a 12-cup muffin pan all over with nonstick spray.

In a large mixing bowl and using a hand-held electric mixer, beat together the eggs, milk and salt on medium-high speed until combined. Add the flour and beat on high speed until bubbles appear on the surface, about 1 minute. Add the melted butter and chopped herbs; beat for 3 seconds on high speed to combine.

Pour the batter into the prepared muffin pan, filling each cup about three-quarters full; bake for 20 minutes. Reduce the heat to 350 degrees F and bake until golden brown, about 15 minutes more.

Per serving: Calories 116; Fat 5 g (Saturated 2 g); Cholesterol 70 mg; Sodium 139 mg; Carbohydrate 15 g; Fiber 0.8 g; Sugars 2 g; Protein 4 g

Gluten-Free Hot Cross Buns

Makes: 8


1/3 cup dried currants or raisins, soaked in hot water for 15 minutes and drained

2 cups gluten-free flour blend

1/3 cup sugar

1/4 cup psyllium husk

One 1/4-ounce package active dry yeast

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

Zest of 1 orange, plus more for topping

1 cup lukewarm water

2 large eggs, at room temperature, lightly beaten

1 large egg whisked with 1 tablespoon water to make an egg wash

1 1/2 tablespoons freshly squeezed orange juice

3/4 cup confectioners’ sugar

Directions: In a large bowl, whisk together the flour blend, 1/3 cup sugar, psyllium husk, yeast, baking powder, salt, cinnamon, pumpkin spice and orange zest. Stir in the water and eggs until combined; stir in the drained currants. Let the dough sit for 7 minutes until thickened.

On a clean, lightly floured surface, knead the dough until smooth and elastic, about
1 minute. Using a pizza cutter, divide into 8 equal pieces and place on a parchment paper-lined baking sheet; cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 hour.

Preheat the oven to 400 degrees F and brush the buns with the egg wash. Bake until puffed and golden brown, about 25 minutes. Let cool completely.

Meanwhile in a small bowl, whisk together the orange juice and confectioners’ sugar until smooth. Transfer the icing to a resealable bag and snip off a small corner to use the bag as a piping bag. Pipe cross marks over the cooled buns and top with zest.

Per serving: Calories 248; Fat 2 g (Saturated 0.6 g); Cholesterol 69 mg; Sodium 44 mg; Carbohydrate 52 g; Fiber 5 g; Sugars 22 g; Protein 4 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed and the founder of Cooking for Isaiah™ gluten-free and Paleo flour and stir-and-bake mixes.

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