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Gluten-Free Italian Easter bread on cake stand.

Gluten-Free Italian Easter Bread

Classic Gluten-Free Italian Easter Bread is a rich, slightly sweet yeast bread. 

Servings 12

Ingredients

  • 1 tablespoons instant, active dry yeast (see note)
  • 1 1/4 cups warm water, plus additional as needed
  • 1 cup white rice flour (5 3/4 ounces; 165 grams)
  • 1 cup brown rice flour (5 ounces; 145 grams)
  • 1 cup sweet rice flour (5 ounces; 145 grams)
  • 3/4 cup tapioca starch (3 /14 ounces; 90 grams)
  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 1 tablespoon xanthan gum
  • 1 tablespoon anise seeds, optional (see note)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 5 large eggs, whisked
  • 2 tablespoons vegetable oil
  • 2 teaspoons whiskey, optional (see note)

Glaze

  • 1/4 cup powdered sugar
  • 2 teaspoons water, plus more as needed
  • nonpareils, optional

Instructions

  1. Whisk together the yeast and warm water in a small bowl. Allow to stand for five minutes.

  2. Combine rice flours, tapioca starch, sugar, xanthan gum, anise seed, baking powder, and salt in the bowl of a stand mixer. Whisk to combine. Fit the mixer with the flat paddle attachment.

  3. Add the yeast mixture, eggs, vegetable oil, and whiskey. Mix until a thick batter forms. It should not form a dough ball. Think of it as thick cake batter. If the dough looks dry, add 1/4 cup more water.

    Gluten-Free Italian Easter bread dough mixing in stand mixer.

  4. Grease a medium bowl. Place the dough into the bowl. Cover with a greased piece of plastic wrap and a dry kitchen towel. 

    Bowl of gluten-free Italian Easter bread dough.

  5. Allow to rise until doubled in size, about one hour.

    Gluten-free Italian Easter dough risen in bowl.

  6. Stir the dough with a spatula to deflate. 

    Bowl of gluten-free Italian Easter bread dough in wood bowl with blue spatula.

  7. Lightly grease the bottom and sides of an 8-inch springform pan. Place a piece of parchment paper on the bottom of the pan. Spread the dough evenly into the pan. Cover the pan with greased plastic wrap. Allow the dough to rise until doubled in size.

    Gluten-free Italian Easter bread in pan.

  8. Preheat oven to 350 degrees. Remove the plastic wrap from the pan. Bake bread until the internal temperature reaches 205 degrees. If the top browns before the center of the bread reaches 205 degrees F. cover the pan lightly with a piece of foil. Remove the pan from the oven. Allow the bread to cool in the pan for five minutes before removing it from the pan and placing it on a wire rack to cool completely.

    Gluten-Free Italian Easter bread risen in pan.

  9. Make the Glaze: Combine the powdered sugar and water. Stir until smooth. If glaze seems too thick, add additional water to thin. Spread over cake. Sprinkle with nonpareils if desired.

    Gluten-Free Italian Easter bread on pink cake stand.

Recipe Notes

Recipe Note: Anise and Whiskey

The original recipe calls for anise seeds and whiskey. If you don't like the flavor of anise, replace it with the zest of one lemon and one orange. 

If you don't want to use whiskey, replace it with two teaspoons vanilla extract.