The Coeliapp Gluten Free Easter Guide

The Easter Bunny is getting geared up for next weekend, but are you ready? This Gluten Free Easter Guide is here to help!

Living a gluten free life can be tricky to manage, especially around holidays and gatherings. If you’re someone who celebrates Easter, or even someone who just likes to take part in the eating chocolate eggs, then you’ve come to the right place! We’ve got a chocka (pun intended) blog with a run through of what Easter treats are safe for the gluten free community in Australia, for 2024! And a cheeky recipe to top the long weekend off!

Let’s start with what eggs and chocolates are gluten free!

We scoured the shelves of major retailers in Australia, and we were delighted with how many options were safe to eat (we’re excluding any “may contain” products)!

First up, the chocolate behemoth that is Cadbury’s! They have lots of gluten free options this year, including a variety of small egg bags such as Caramilk, their plain Dairy Milk, Dream and Mini Eggs! If your local supermarket stocks imported Cadbury’s products from the UK, you might be able to get your hands on a Wispa Egg too!

Gluten free Cadbury Easter Eggs 

If you prefer a darker chocolate and something a little less sweet, then the Lindt Gold Bunny in Dark Chocolate is gluten free! Who could resist this absolute Easter classic? Just remember that the majority of their other products are not gluten free so always check the labels before you make a purchase / take a bite!

Some other options include Health Lab’s Mylk Chocolate Eggs and Caramel filled eggs - these are also good for those who stick to a low sugar or plant-based diet! Similarly, Nomo’s Caramel Egg and Bar are also gluten free and plant-based.

Need more options? Coles have a selection of flavours available from their “Finest” range of Mini Easter Eggs. They also have their Free From Hot Crossed Buns (in fruit or chocolate) in stores now, for those who are not chocolate egg fans!

Gluten Free Easter Chocolates and Treats 

Call yourself a baker?

Why oh why are most hot crossed bun recipes 2-3 hours of hard graft? And after all your efforts, they end up rock hard or taste terrible! Well, not anymore! This easy recipe will take up less of your valuable time meaning you can focus on relaxing instead;

Ingredients:

For the buns:

• 2 cups (240g) gluten-free all-purpose flour

• 1 teaspoon xanthan gum (if your flour blend doesn't already include it)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1/4 cup (50g) granulated sugar

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1/2 cup (120ml) warm milk (or dairy-free alternative)

• 1/4 cup (60ml) warm water

• 3 tablespoons (42g) melted butter or dairy-free alternative

• 1 large egg, at room temperature

• 1/2 cup (75g) raisins or currants

For the cross:

• 1/4 cup (30g) gluten-free all-purpose flour

• 2-3 tablespoons water

For the glaze:

• 2 tablespoons apricot jam or marmalade (or other preserves)

• 1 tablespoon water

Instructions:

1. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), cinnamon, nutmeg, allspice, cloves, salt, and sugar.

2. In a small bowl, combine the warm milk and warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.

3. Once the yeast is activated, add the melted butter and egg to the yeast mixture and whisk until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the raisins or currants.

5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.

6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Once the dough has risen, divide it into 8 equal portions and shape each portion into a ball. Place the balls of dough onto the prepared baking sheet, leaving space between them to expand.

8. In a small bowl, mix together the gluten-free flour and enough water to form a thick paste for the cross. Transfer the paste to a piping bag or a small ziplock bag with a corner snipped off, and pipe crosses onto the top of each bun.

9. Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

10. While the buns are baking, make the glaze by heating the apricot jam and water in a small saucepan over low heat until melted and combined.

11. Once the buns are out of the oven, brush the tops with the apricot / marmalade glaze while they are still warm.

12. Allow the buns to cool slightly before serving. Enjoy your gluten-free hot cross buns!

These buns are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days. Simply reheat them in the microwave for a few seconds before serving, to give that “fresh out the oven” vibe.

You can modify any of the ingredients to suit other dietary requirements and if you’re not a dried fruit fan, switch out the currants and sultanas for chocolate chips and use a plain sugar glaze on the buns instead (you could even add cocoa powder to make them doubly chocolatey)!

Gluten free Hot Crossed Buns 

On that note, we’re off to sample some chocolate eggs… have a wonderfully gluten free Easter!