Gluten-Free Easter Bread (Paska)
 
 
Author:
Serves: 12
Ingredients
  • 1/2 cups warm water
  • 2 teaspoons granulated sugar
  • 1 tablespoon rapid rise yeast
  • 1 1/3 cup white rice flour
  • 2/3 cup sweet rice flour
  • 1 cup tapioca starch
  • 2 teaspoons unflavoured gelatin
  • 1 tablespoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/4 cup oil
  • 1/2 cup warm heavy whipping cream
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • zest and juice of 1/2 lemon
  • zest & juice of 1/2 navel orange
Instructions
  1. Combine warm water, sugar & yeast. Set aside until bubbly (proofing your yeast).
  2. In the bowl of a stand mixer, combine all dry ingredients and mix until evenly distributed.
  3. In a medium size bowl, combine all wet ingredients, including zest & juice of lemon & orange.
  4. Slowly add the wet ingredients, and the yeast mixture to the dry ingredients, and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.
  5. Place dough in greased pan. This recipe bakes one loaf, or you can make 12 buns, using muffin tins as a mold. Smooth tops with a wet spatula or greased hands.
  6. Let rise in warm place for 30-40 minutes.
  7. Preheat oven to 350 degrees F.
  8. Bake in preheated oven for 30-35 minutes (25-30 for buns). Cover tops of loaf/buns with foil after 10 minutes, to prevent the tops from browning too much.
  9. Once cooled, frost with your favorite vanilla frosting (shh...mine was store-bought).
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2009/04/gluten-free-easter-bread-paska.html