20 Gluten-Free Easter Recipes for Dietary Needs

Easter is a time for celebration and food, but what if one of your guests has dietary needs? You'll want to make sure they feel included, so you'll need to explore some delicious gluten-free recipes. These can include tasty treats like hot cross buns, made with special flour that's safe for them to eat.

If you're looking for ideas, don't worry, you're in the right place! You can find lots of yummy gluten-free Easter recipes online, from main courses to desserts. These recipes will help you create a fun and safe Easter dinner for all your guests, including those with dietary needs.

1. Delicious Gluten-Free Hot Cross Buns

Traditional hot cross buns made gluten-free for a delicious Easter treat.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup dried currants
• 1/2 cup dried cranberries

Instructions

1. In a large mixing bowl, combine the gluten-free flour, sugar, and salt.
2. In a separate bowl, proof the yeast by mixing it with the warm milk.
3. Add the egg, melted butter, cinnamon, and nutmeg to the yeast mixture and stir well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a sticky dough forms.
5. Knead the dough for 10 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour.
7. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Divide the dough into 12 equal pieces and shape each piece into a ball.
9. Place the balls onto the prepared baking sheet, leaving about 1 inch of space between each bun.
10. Bake the buns for 18-20 minutes, or until they are golden brown.
11. While the buns are baking, prepare the cross topping by mixing 1/4 cup of gluten-free flour with 1/4 cup of water.
12. Remove the buns from the oven and brush the cross topping onto each bun in a cross pattern.
13. Return the buns to the oven and bake for an additional 2-3 minutes, or until the cross is golden brown.
14. Remove the buns from the oven and let them cool on a wire rack for 10 minutes before serving.

2. Spring Vegetable Quiche

A gluten-free spring vegetable quiche perfect for Easter brunch.

Ingredients

• 1 1/2 cups gluten-free pie crust
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mixed spring vegetables
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the gluten-free pie crust and place in a 9-inch tart pan.
3. In a large skillet, heat the olive oil and sauté the diced onion and minced garlic.
4. Add the mixed spring vegetables to the skillet and cook until tender.
5. In a large bowl, whisk together the eggs, heavy cream, and grated cheddar cheese.
6. Add the cooked vegetables to the egg mixture and season with salt and pepper.
7. Pour the egg mixture into the pie crust.
8. Bake the quiche for 35-40 minutes or until the edges are golden brown.
9. Remove from oven and let cool before serving.

3. Gluten-Free Easter Bread Recipes

Traditional Italian Easter bread made with gluten-free ingredients.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1/4 teaspoon xanthan gum
• 1/2 cup warm milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon anise extract
• Colored eggs for decoration

Instructions

1. In a large mixing bowl, combine gluten-free flour, sugar, salt, yeast, and xanthan gum.
2. In a separate bowl, whisk together warm milk, egg, melted butter, and anise extract.
3. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
4. Knead the dough for 5-7 minutes until it becomes elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
6. Preheat the oven to 350°F (180°C).
7. Punch down the dough and shape into a round or oblong loaf.
8. Place the loaf on a baking sheet lined with parchment paper.
9. Decorate with colored eggs and bake for 35-40 minutes or until golden brown.
10. Let the bread cool on a wire rack before serving.

4. Fresh Fruit Salad With Coconut Cream

Fresh fruit salad with coconut cream is a light and invigorating dessert.

Ingredients

• 1 cup fresh pineapple
• 1 cup fresh strawberries
• 1 cup fresh grapes
• 1 cup fresh kiwi
• 1 can full-fat coconut milk
• 2 tablespoons honey
• 1/4 teaspoon vanilla extract

Instructions

1. In a large bowl, combine the fresh pineapple, strawberries, grapes, and kiwi.
2. Open the can of full-fat coconut milk and scoop out the solid coconut cream.
3. In a separate bowl, mix the coconut cream, honey, and vanilla extract until smooth.
4. Pour the coconut cream mixture over the fresh fruit and toss to combine.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
6. Serve the fresh fruit salad chilled, garnished with additional fresh fruit if desired.

5. Chocolate Easter Eggs Made With Gluten-Free Ingredients

Indulge in rich, gluten-free chocolate Easter eggs made with love and care.

Ingredients

• 1 cup gluten-free dark chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup chopped nuts or sprinkles for decoration

Instructions

1. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
2. In a separate bowl, whip the heavy cream until it forms stiff peaks, then set aside.
3. In another bowl, mix the butter, vanilla extract, and granulated sugar until well combined.
4. Fold the whipped cream into the sugar mixture until no white streaks remain.
5. Pour the melted chocolate into an Easter egg mold, filling it about 3/4 of the way full.
6. Spoon a small amount of the cream mixture into the center of each egg, leaving a 1/2 inch border around the edges.
7. Top with the remaining chocolate, making sure to cover the cream completely.
8. Refrigerate for at least 2 hours or until the chocolate is set.
9. Once set, remove the eggs from the mold and decorate with chopped nuts or sprinkles.
10. Serve chilled and enjoy.

6. Grilled Lamb Chops With Roasted Vegetables

Grilled lamb chops paired with roasted vegetables make a delicious Easter dish.

Ingredients

• 1 1/2 pounds lamb chops
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1 large onion, peeled and chopped
• 3 large carrots, peeled and chopped
• 3 large Brussels sprouts, trimmed and halved

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and dried rosemary.
3. Brush the mixture on both sides of the lamb chops.
4. Grill the lamb chops for 5-7 minutes per side, or until they reach the desired level of doneness.
5. While the lamb chops are cooking, toss the chopped onion, carrots, and Brussels sprouts with a little bit of olive oil, salt, and pepper.
6. Spread the vegetables out in a single layer on a large baking sheet.
7. Roast the vegetables in the oven at 425°F (220°C) for 20-25 minutes, or until they are tender and lightly browned.
8. Serve the grilled lamb chops with the roasted vegetables.

7. Gluten-Free Carrot Cake With Cream Cheese Frosting

Gluten-Free Carrot Cake With Cream Cheese Frosting is a delicious Easter dessert.

Ingredients

• 2 cups gluten-free flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup grated carrots
• 1/2 cup chopped walnuts
• 8 ounces cream cheese
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and eggs until well combined.
4. Add grated carrots and chopped walnuts to the large bowl and mix until well combined.
5. Gradually add the flour mixture to the large bowl and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and butter until smooth and creamy.
10. Add vanilla extract to the frosting and mix until well combined.
11. Once the cakes are completely cool, place one cake layer on a serving plate and spread a thick layer of frosting on top.
12. Place the second cake layer on top and frost the entire cake with the remaining frosting.

8. Easter Ham With a Honey-Brown Sugar Glaze

Gluten-free Easter ham with a sweet honey-brown sugar glaze.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 cup pineapple juice
• 1/4 cup cherry juice

Instructions

1. Preheat oven to 325°F.
2. In a small bowl, mix together honey, brown sugar, Dijon mustard, ground cloves, ground cinnamon, and black pepper.
3. Place the ham in a shallow baking dish and score the fat in a diamond pattern.
4. Brush the honey-brown sugar glaze all over the ham, making sure to get some in the scored lines.
5. Pour pineapple and cherry juice into the baking dish.
6. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F.
7. Baste the ham with the pan juices every 20 minutes to keep it moist and promote even browning.
8. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.

9. Quinoa and Black Bean Salad With Lemon Vinaigrette

A rejuvenating and healthy quinoa salad perfect for Easter gatherings.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, and red onion.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the lemon vinaigrette over the quinoa mixture and toss to combine.
5. Stir in chopped cilantro and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled and enjoy.

10. Gluten-Free Pancakes With Fresh Berries and Maple Syrup

Delicious gluten-free pancakes served with fresh berries and maple syrup.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons butter, melted
• Fresh berries
• Maple syrup

Instructions

1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve the pancakes with fresh berries and maple syrup.

11. Deviled Eggs With Pickled Relish and Chives

Delicious deviled eggs with a twist of pickled relish and chives.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickled relish
• 1 tablespoon chopped chives
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks in a bowl with a fork until they're mostly smooth.
3. Stir in the mayonnaise, Dijon mustard, pickled relish, salt, and pepper until well combined.
4. Spoon the yolk mixture back into the egg white halves.
5. Sprinkle the chopped chives on top of the filled eggs.
6. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

12. Gluten-Free Chicken and Vegetable Kabobs

Colorful kabobs with marinated chicken and vegetables, perfect for Easter.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, cut into 1-inch pieces
• 2 large bell peppers, cut into 1-inch pieces
• 2 large zucchinis, cut into 1-inch slices
• 2 large cherry tomatoes, halved

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add the chicken to the bowl and marinate for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. Thread the marinated chicken, onion, bell peppers, zucchinis, and cherry tomatoes onto skewers.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through.
6. Serve hot and enjoy!

13. Lemon Bars With a Shortbread Crust Made From Almond Flour

Tangy lemon bars with a crumbly almond flour shortbread crust.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by combining almond flour, granulated sugar, and confectioners' sugar in a bowl.
3. Add the softened butter to the bowl and mix until a crumbly dough forms.
4. Press the dough into the prepared baking dish and bake for 20-25 minutes or until lightly golden.
5. While the crust is baking, prepare the lemon filling by whisking together eggs, lemon zest, and lemon juice in a separate bowl.
6. When the crust is ready, remove it from the oven and pour the lemon filling over the warm crust.
7. Return the dish to the oven and bake for an additional 20-25 minutes or until the filling is set.
8. Remove the dish from the oven and let it cool completely before cutting into bars and serving.

14. Roasted Asparagus With Lemon Aioli and Parmesan Cheese

Delicious roasted asparagus paired with lemon aioli and parmesan cheese.

Ingredients

• 1 pound fresh asparagus
• 2 lemons
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 2 cloves garlic
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Rinse the asparagus and trim the ends.
4. Toss asparagus with olive oil, salt, and pepper on the prepared baking sheet.
5. Roast in the preheated oven for 12-15 minutes or until tender.
6. Meanwhile, zest one lemon and squeeze the juice.
7. Mix mayonnaise, lemon zest, lemon juice, garlic, and parmesan cheese in a bowl.
8. Serve roasted asparagus with lemon aioli spooned over the top.

15. Gluten-Free Banana Bread With Walnuts and Chocolate Chips

Delicious gluten-free banana bread filled with walnuts and chocolate chips.

Ingredients

• 3 large ripe bananas
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine mashed bananas, sugar, melted butter, and eggs.
4. Add dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts and chocolate chips.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

16. Spring Pea and Mint Risotto Made With Gluten-Free Broth

Spring Pea and Mint Risotto is a creamy and flavorful gluten-free dish.

Ingredients

• 1 cup Arborio rice
• 4 cups gluten-free broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is absorbed.
6. Add 1/2 cup of the gluten-free broth and stir until absorbed, repeat this process until all the broth is used.
7. Stir in the spring peas and cook until tender.
8. Stir in the fresh mint leaves and cook for an additional minute.
9. Remove from heat and stir in the Parmesan cheese.
10. Season with salt and pepper to taste, serve immediately.

17. Grilled Salmon With a Citrus and Herb Marinade

Grilled salmon with a zesty citrus and herb marinade perfect for Easter.

Ingredients

• 4 salmon fillets
• 1/2 cup olive oil
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together olive oil, orange juice, lemon juice, garlic, rosemary, and thyme.
2. Add the salmon fillets to the marinade and coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat grill to medium-high heat.
5. Remove the salmon from the marinade and season with salt and pepper.
6. Grill the salmon for 4-6 minutes per side, or until cooked through.
7. Serve immediately and garnish with additional rosemary and thyme if desired.

18. Coconut Macaroons With Easter-Themed Sprinkles

Delicious coconut macaroons with Easter-themed sprinkles are perfect for the holiday.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsweetened coconut milk
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt
• Easter-themed sprinkles

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine coconut, sugar, and salt.
3. In a separate bowl, whisk together coconut milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Scoop the dough into balls, about 1 inch in diameter.
6. Place the balls onto the prepared baking sheet, leaving about 1 inch of space between each macaroon.
7. Bake for 18-20 minutes, or until lightly golden.
8. Allow the macaroons to cool completely on the baking sheet.
9. Once cool, decorate with Easter-themed sprinkles.

19. Gluten-Free Crepes With Strawberry and Cream Fillings

Delicate French crepes filled with sweet strawberries and cream.

Ingredients

• 1 1/2 cups gluten-free flour
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons butter, melted
• 1 cup sliced strawberries
• 1 cup whipped cream

Instructions

1. In a large bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together eggs and milk.
3. Add the melted butter to the egg mixture and whisk until combined.
4. Gradually add the dry ingredients to the egg mixture and whisk until smooth.
5. Heat a small non-stick pan over medium heat and pour a small amount of batter into the pan.
6. Tilt the pan to evenly coat the bottom with the batter.
7. Cook the crepe for 1-2 minutes, until the bottom is lightly browned.
8. Loosen the crepe with a spatula and flip it over.
9. Cook the other side for 1 minute, until lightly browned.
10. Repeat with the remaining batter, until all the crepes are cooked.
11. Fill the crepes with sliced strawberries and whipped cream.
12. Roll up the crepes and serve immediately.

20. Raspberry Tiramisu Made With Gluten-Free Ladyfingers

Raspberry Tiramisu Made With Gluten-Free Ladyfingers is a creative twist on the classic Italian dessert.

Ingredients

• 12-16 gluten-free ladyfingers
• 1 cup of strong brewed coffee
• 8 oz mascarpone cheese
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 cup of heavy cream
• 1 tsp vanilla extract
• 1 cup of fresh raspberries
• 1/4 cup of raspberry jam

Instructions

1. Dip each ladyfinger into the brewed coffee for about 3-5 seconds on each side.
2. In a large mixing bowl, combine the mascarpone cheese, granulated sugar, and egg yolks.
3. Beat the mixture with an electric mixer until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Add the vanilla extract to the whipped cream and mix well.
6. Fold the whipped cream into the mascarpone mixture until well combined.
7. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish.
8. Spread half of the mascarpone mixture over the ladyfingers.
9. Top with half of the fresh raspberries and half of the raspberry jam.
10. Repeat the layers, starting with the ladyfingers, then the mascarpone mixture, and finally the remaining raspberries and raspberry jam.
11. Refrigerate the tiramisu for at least 3 hours before serving.

Conclusion

You've stumbled upon these 20 gluten-free Easter recipes just in time, coincidentally, as you're planning your holiday menu, ensuring a safe and enjoyable celebration for all, regardless of dietary needs, with dishes like hot cross buns and chocolate Easter eggs that just happen to be gluten-free.