Gluten-free Easter recipes are as good as the traditional ones. The gluten-free Easter menu includes mayonnaises, pates and pastes. There is no shortage of gluten-free sourdoughs, sour soups and bread made from them. People suffering from celiac disease, struggling with allergies or hypersensitivity to gluten do not have to give up Christmas cakes, mazurkas or Passover. Check out how to make a gluten-free Easter.

Gluten-free Easter recipesis a solution for people suffering from celiac disease, suffering from allergies or hypersensitivity to gluten. There are many substitutes for gluten-containing ingredients in Easter meals. Thanks to them, the Easter gluten-free menu will not be inferior to the traditional one. We advise you on how to prepare traditional dishes in a gluten-free version.

Gluten-free Easter - how to make Christmas dishes?

1. Gluten-free mayonnaise

Eggs that reign on the Easter table are gluten-free products. However, mayonnaise, which is an indispensable addition to eggs, can contain gluten. Therefore, be sure to read packaging labels in stores carefully. However, it's best to make gluten-free mayonnaise yourself, e.g. with rice oil, egg, lemon juice or wine vinegar, s alt and mustard. Gluten-free mayonnaise can also be made with very soft-cooked white beans, or even hot potatoes.

2. Sour soup with gluten-free sourdough

Easter breakfast cannot be done without Polish sour rye soup. The menu may include sour rye soup based on gluten-free buckwheat sourdough (based on wholegrain buckwheat flour), buckwheat-corn sourdough (made from wholemeal buckwheat flour, corn flour and pickled cucumber water) or sourdough prepared from gluten-free mountain oat flakes (not instant flour) . You can also prepare a delicious horseradish sour soup without leaven quickly.

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How to prepare a gluten-free sourdough for sour soup?

For a gluten-free sourdough, you will need: 120 g of whole grain buckwheat flour (or 80 g of whole grain buckwheat flour and 40 g of gluten-free mountain oat flakes, ground into flour), 5-6 cloves of garlic, 4 bay leaves, 10 balls allspice, 1 teaspoon dried marjoram, 3 tablespoons of pickled watercucumbers, 800 ml of boiled lukewarm water.

Peel the garlic and cut into large pieces or crush it with a knife. Mix all ingredients in a stoneware pot or jar, cover with a piece of gauze or a thin cloth and leave for 3-5 days (buckwheat leaven only) or 5-7 days (buckwheat and oat leaven) in a warm place. Stir the leaven with a wooden spoon every day. Use the ready-made leaven immediately to prepare the sour soup or pour it into a clean, closed jar and put it in the fridge. Use within 2 weeks.

The recipe comes from the book "Holidays without wheat" by Marta Szloser and Wanda Gąsiorowska, Bukowy Las publishing house, Wrocław 2015

SEE ALSO>>Recipe for Easter horseradish soup

3. Gluten-free bread

Żurek is very often served in sourdough bread. In this case, sourdough made from wholemeal buckwheat flour or a mixture of wholemeal and refined buckwheat flour works best. It ferments properly, and when added to the dough, it loosens it after 10-12 hours, if it has the optimal aging temperature.

TRY>>Recipe for buckwheat leaven young

4. Gluten-free pate

In a gluten-free diet, the basis of an Easter pate can be millet, finely ground linseed, and even chickpeas, lentils or buckwheat bran. On the other hand, it is best to use Jerusalem artichoke flour to thicken the pates.

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Author: Time S.A

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Mazurek, pascha and gluten-free Easter cake

Traditional wheat flour, on the basis of which the baba and the crispy bottom of the mazurka are baked, can be replaced with naturally gluten-free cereal flours - buckwheat or millet flour. To make the gluten-free menu more varied, chestnut flour can be used to bake cakes, which has a slightly sweet taste and a sweet-nut aroma. It gives a delicate baking texture, slightly truffle. If the dough is too loose or sandy, you can replace part of the flour with chestnut flour, which will add moisture and consistency.

CHECK>>Recipe for pumpkin-orange cake It's youwill come in handy

Other tips on how to prepare gluten-free Easter and recipes for tasty gluten-free dishes for Easter can be found in the book "Holidays without wheat" by Marta Szloser and Wanda Gąsiorowska (Bukowy Las publishing house).

If you don't want your Easter cake to be dry, bake it with chestnut or evening primrose flour. They give the dough moisture and consistency

Evening primrose flour also keeps the dough moist. With the right proportions (it can make up 10-20% of the flour mixture), it gives the dough a slightly perceptible cocoa flavor and colors it similarly to cocoa.

The crispy bottom of the mazurka can be prepared on the basis of millet flour, amaranth flour, fine almond flour, very fine corn grits and ground linseed. On the other hand, mazurka dried fruit mass can be replaced with coconut-banana, jam-chocolate or peanut mass.

CHECK>>Recipe for amaranth mazurka with dates and chocolate-sesame glaze

The Easter table must not be complete without the Passover. This one can be prepared from millet, cashews, almonds, dates and other delicacies.

TRY>>Millet (millet) Passover Recipe

Easter cakes can also be made with Jerusalem artichoke flour, but this one is most suitable for cookies.

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