There's a huge variety of Easter eggs and Easter chocolates to choose from and lots are suitable for a gluten free diet.
We produce an Easter list of eggs, chocolates, hot cross buns and more which is available to download from the bottom of this page. We will be updating this as we receive information about more products which are suitable so please check back to make sure you have the most up to date information.
You can also tell from an ingredients list whether a particular Easter egg contains gluten or not.
All prepackaged foods bought in the UK are covered by EU wide labelling legislation. If a cereal that contains gluten has been used as a deliberate ingredient in a product it must appear in the ingredients list, regardless of the amount used. Manufacturers have to name the grain, for example, wheat, rye, barley or oats.
Allergens must be emphasised in the ingredients list, for example in bold. You should also check for statements such as ‘may contain traces of gluten’, ‘made on a line handling wheat’ or ‘made in a factory also handling wheat’. This means that there is a risk of contamination.
If you are unsure about a particular product you can contact the Helpline on 0333 332 2033 and we can go through the ingredients list with you.
Check out the Easter recipes below or visit our Home of gluten free recipes for more inspiration and lots of chocolatey recipes.
Gluten free buns
- 250g of plain flour, gluten free*
- 150g of buckwheat flour*
- 70g of caster sugar
- 1 tsp salt
- 7g of fast-action dried yeast
- 1 tsp xanthan gum
- 225ml of whole milk
- 60g of butter
- 1 egg, beaten
- sunflower oil, for oiling the bowl
- 100g of sultanas
- 30g of mixed peel
- 1 orange, finely grated zest only
- 1 lemon, finely grated zest only
- 2 tsp mixed spice
- 1/2 tsp cinnamon
- 1 pinch of nutmeg
For the cross
- 50g of plain flour, gluten free*
For the glaze
- 2 tbsp of apricot jam, smooth
Cooking time: 45 minutes, plus 2 hours proving time
- Sift the flour into a large bowl and the salt to one side of the bowl and the sugar, yeast and xanthan gum to the other. Make a well in the middle
- Heat the milk and butter together until melted and just warm. Pour the milk and the beaten eggs into the middle of the flour well. Use a fork to start bringing the dry ingredients into the wet and then use your hands to knead the dough lightly until everything is fully incorporated and you have a streak-free dough
- Put the dough in a large oiled bowl, cover with cling film and leave in a warm place (I pop mine in the airing cupboard) for an hour or until the dough has doubled in size
- Add the sultanas, mixed peel, citrus zest, mixed spice, cinnamon and nutmeg to the bowl and mix into the dough. Cover again with cling film and leave in a warm place for 1 hour or until it has doubled in size
- Roll the dough into a long sausage and cut into 10 equal sized portions. Gentle roll each portion into a ball. Place each ball of dough onto a large baking sheet lined with baking parchment, allowing room for spreading. Covering the buns with a clean tea towel and leave to prove for another 45 minutes to 1 hour
- Preheat the oven to 220°C/gas mark 7
- Make the cross paste by mixing the flour with just enough water so that you can pipe with it. Spoon the paste into a piping bag and snip off the very tip. Pipe crosses onto each bun and pop them in the oven to bake for 15–20 minutes, or until the buns are golden brown
- Melt the jam, liberally glaze each bun and leave to cool.
Recipe by Victoria Glass courtesy of Great British Chefs. Visit their site for more Easter recipes.
Cooking time: 60 mins
Preparation time: 60 mins
Serves: 12 people
- 175g butter, plus extra for greasing
- 175g icing sugar
- 6 eggs, separated
- 175g plain chocolate in squares*
- 150g gluten free white bread flour*
- 2 drops vanilla essence
- About 125ml apricot jam, warmed and sieved for filling and glazing
For the icing:
- 150g plain chocolate in squares*
- 125g icing sugar, sifted
- 12.5ml glycerine
*Check the Food and Drink Directory for suitable products.
- Line and grease a 20cm loose bottomed cake tin
- Set the oven at 180 oC/350 oF/Gas 4
- In a mixing bowl beat the butter until creamy
- Add 100g of the icing sugar, beating until light and fluffy
- Add the egg yolks, one at a time, beating after each addition
- Melt the chocolate with 30ml water in a heatproof bowl over hot water. Stir into the cake mixture with the vanilla essence
- In a clean, grease free bowl, whisk the egg whites to soft peaks. Beat in the remaining icing sugar and continue beating until stiff but not dry. Fold into the chocolate mixture alternately with the flour, adding about 1tbsp of each at a time
- Spoon the mixture into the prepared cake tin. With the back of the spoon make a slight depression in the centre of the cake to ensure an even rise
- Bake for 1-11/4 hours or until a skewer inserted in the centre of the cake comes out clean
- Leave the cake in the tin for a few minutes, then turn out on to a wire rack and cool to room temperature. The bottom of the cake is now the top (because it is flat, and a traditional sacher has a flat top)
- When cooled, split the cake in half and brush the cut sides with warmed apricot jam. Sandwich the layers together again and glaze the top and sides with apricot jam.
For the icing:
- Melt the chocolate with 75ml water in a heatproof bowl over hot water
- Stir in the icing sugar and whisk in the glycerine
- Pour the icing over the cake letting it run down the sides, if necessary use a palette knife warned on hot water to smooth the surface
- Serve when the icing has set.