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A close up view of a gluten-free paska. It's in the shape of a bundt pan, with dripping white glaze and topped with pastel coloured sprinkles. A section has been sliced, the slices are fanned out on the plate.
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5 from 10 votes

Gluten-Free Paska

Paska is a delicious Ukrainian Easter bread that I LOVED, growing up. This Gluten-Free Paska has all the flavour, and an acceptable texture. (Hey. It’s GF bread!)
Prep Time15 mins
Cook Time40 mins
Rising time1 hr
Total Time1 hr 55 mins
Course: Bread, Breakfast
Cuisine: Gluten-free, Ukrainian
Servings: 10 People
Calories: 460kcal
Author: admin


  • 1 Bundt Pan



  • 1 cup scalded milk cooled to warm
  • 1 packet Active dry yeast or 2 ½ tsp
  • 1 tablespoon Granulated sugar
  • 1 ¼ cup Light buckwheat flour
  • ¾ cup Sorghum flour
  • ½ cup Unflavoured whey protein powder
  • ¼ cup Coconut flour
  • ¼ cup Tapioca Starch/Flour
  • 2 ¼ teaspoon Xanthan gum
  • 1 ½ teaspoon Salt
  • ½ teaspoon Baking soda
  • ½ cup Butter room temperature
  • 1 ½ cups Granulated sugar
  • 3 Large eggs
  • Juice of 1 lemon and 1 orange* ¾ cup juice
  • Zest of 1 lemon and 2 oranges


  • 2 cups Powdered sugar
  • 3 tablespoon Lemon juice
  • Pinch salt
  • Sprinkles optional



  • Measure warm milk into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
  • In a large mixing bowl, combine flours, protein powder, starches, xanthan gum, salt, and baking soda. Set aside.
  • In the bowl of a stand mixer - fit with a paddle, not a dough hook - cream together butter and sugar until fluffy. Add eggs, beat until smooth. Add juice and zest, continue mixing until well combined.
  • Add yeast mixture and dry ingredients, beat on low for 5 minutes.
  • Grease a standard size bundt pan with butter or pan spray.
  • Once dough has been mixed for 5 minutes, spread into prepared bread pan. Cover with plastic wrap, and allow to rise somewhere warm for one hour, or until it’s about 50% bigger than it was.
  • Preheat oven to 350F (180 C).
  • Bake for 10 minutes.
  • Without opening the oven door, lower the heat to 325°F and continue to bake for another 30 minutes.
  • Check for doneness - insert a toothpick or knife into the center of the bread. If it comes out clean, it's done. If not, continue baking until it's fully baked.
  • Cool Paska for 5 minutes, then gently turn pan over onto a serving dish to continue cooling.
  • Once Paska has cooled:


  • Measure 2 cups of icing sugar into a measuring cup. Add lemon juice and salt.
  • Use a fork to whisk the mixture until smooth, scraping down the sides of the cup. Mixture will be very thick.
  • Heat in a microwave for 10-15 seconds at a time - stirring between - until glaze is smooth and pourable.
  • Drizzle glaze over paska, and quickly scatter sprinkles over it. Glaze sets up quickly, so move fast!


* You need ¾ cup juice, total. If you have too much, discard a little to bring it down to ¾ cup. If you don’t have quite enough, top up with a little water.


Calories: 460kcal | Carbohydrates: 80g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 551mg | Potassium: 192mg | Fiber: 4g | Sugar: 57g | Vitamin A: 409IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg