Easter Bread

Easter Bread                                    Serves 6

Delicious Easter bread is light, sweet and perfect for the holidays, especially since it is gluten-free.

From Marlisa Brown MS, RD, CDE, CDN  author of "The Gluten-Free, Hassle-Free Cookbook"

3/8 cup skim milk (room temperature)

1/3 cup sugar

2 Tbsp salted butter

1 envelope yeast

8 eggs (room temperature)

1 tsp xanthan gum

½ tsp salt

1 tsp baking soda

1 ½ cups gluten-free flour blend

½ cup tapioca starch

Easter egg coloring

  1. Color 6 eggs if desired (otherwise Ok to leave plain).
  2. Warm ¼ cup milk with 1 Tbsp sugar and 2 Tbsp butter.  Stir until butter melts, set aside until room temperature.
  3. Sprinkle yeast into milk mixture and give it a stir, set aside.
  4. In a medium bowl mix together xanthan gum, salt, baking soda, flour, and tapioca starch.
  5. When yeast is bubbling, add remaining milk with one egg and mix together.
  6. Slowly incorporate in the flour mixture until well combined, dough should be moist but dry enough to handle. If too wet add a little extra gluten-free flour blend.
  7. Place dough in a clean bowl and cover with a towel, leave in a warm place for 1 ½ hours.
  8. Shape dough into 6 equal sized balls, and place on a baking sheet, let rest 10 minutes. Push one egg into each dough ball (be careful not to break the eggs), cover the dough and set in a warm place for 1 hour.
  9. Preheat oven to 350 degrees F.
  10. Beat remaining egg and brush on the sides of the dough.
  11. Bake for 15 minutes until golden, and just cooked through.

Tip:  These rolls are great without the addition of the egg.  Note if baked with an egg you need to keep rolls refrigerated and wrapped until ready to serve.  Warm a few minutes before serving.

 

Nutritional Information:  391 calories, 10.8 gm protein, 62 gm carbohydrate, 10 gm fat, 228 mg cholesterol, 517 mg sodium, 50 mg calcium, 1 mg iron, < 1 gm fiber

 

Allergy Information:  This recipe is gluten-free, soy-free, peanut and nut-free, vegetarian.  To make milk free use rice, soy or almond milk in place of the skim milk.

 

FODMAP:  To make low FODMAP substitute rice or lactose free milk for the

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