Gluten-Free Paska

5 from 10 votes

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: People

Calories: 460kcal

Author: admin

Equipment

1 Bundt Pan

Ingredients

Paska

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

Glaze

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

Instructions

Paska

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:

Glaze

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!

Notes

* 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.

Nutrition