Gluten Free Easter Dinner: Delicious Recipes For A Festive Feast

Introduction

Easter is a time of celebration, family, and good food. However, if you or a loved one has a gluten intolerance, it can be challenging to find recipes that everyone can enjoy. Fear not, we’ve got you covered! In this article, we’ll be sharing two delicious gluten-free recipes that are perfect for Easter dinner. Whether you’re hosting a big family gathering or having a smaller, more intimate meal, these recipes are sure to impress. So, let’s get cooking!

Recipe 1: Gluten-Free Herb-Roasted Turkey Breast

Ingredients

• 1 turkey breast (about 4-5 lbs)
• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F.
2. In a small bowl, mix together the olive oil, rosemary, thyme, sage, garlic, salt, and pepper.
3. Place the turkey breast in a roasting pan and rub the herb mixture all over the top and sides of the turkey.
4. Roast the turkey for 1.5-2 hours, or until a meat thermometer inserted into the thickest part of the breast reads 165°F.
5. Let the turkey rest for 10-15 minutes before slicing and serving.

Nutritional Information

• Serving size: 1/4 lb turkey breast
• Calories: 320
• Total fat: 15g
• Saturated fat: 3g
• Cholesterol: 140mg
• Sodium: 420mg
• Total carbohydrates: 0g
• Dietary fiber: 0g
• Sugars: 0g
• Protein: 43g

Cooking Time

1.5-2 hours

Equipment

• Roasting pan
• Meat thermometer

Serving Suggestions

This herb-roasted turkey breast pairs well with roasted vegetables (such as carrots, potatoes, and Brussels sprouts) and a gluten-free gravy.

Variations

If you don’t have fresh herbs on hand, you can use dried herbs instead. Simply use 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, and 1 teaspoon of dried sage in place of the fresh herbs.

Substitutions

If you don’t have olive oil, you can use another type of oil (such as avocado or coconut oil) in its place.

Storage

Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days.

Tips

To ensure that your turkey breast cooks evenly, make sure that it’s fully thawed before roasting.

Notes

If you’re feeding a larger crowd, you can double this recipe and roast two turkey breasts at the same time.

Frequently Asked Questions

• Can I use this recipe for a whole turkey instead of just a turkey breast?

Yes, you can use this same herb mixture for a whole turkey. Simply adjust the cooking time as needed based on the size of your turkey.

• What is the best way to store leftover turkey?

Leftover turkey should be stored in an airtight container in the refrigerator for up to 4 days.

• Can I make this recipe ahead of time?

You can prep the herb mixture ahead of time and store it in the refrigerator until you’re ready to use it. However, the turkey should be roasted fresh on the day that you plan to serve it.

Recipe 2: Gluten-Free Carrot Cake

Ingredients

For the cake:

• 2 cups gluten-free all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots

For the cream cheese frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

For the cake:

1. Preheat your oven to 350°F.
2. Grease and flour two 9-inch cake pans.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In a large bowl, beat the eggs and sugar together on medium speed until light and fluffy.
5. Add the oil and vanilla extract to the egg mixture and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Stir in the grated carrots.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.

For the cream cheese frosting:

1. In a large bowl, beat the cream cheese and butter together on medium speed until smooth.
2. Add the powdered sugar and vanilla extract and beat until well combined.

To assemble the cake:

1. Place one cake layer on a cake stand or plate.
2. Spread a layer of frosting over the top of the cake.
3. Place the second cake layer on top of the frosting.
4. Spread a layer of frosting over the top and sides of the cake.
5. Decorate the cake with additional grated carrots, if desired.

Nutritional Information

• Serving size: 1/12 of cake
• Calories: 520
• Total fat: 30g
• Saturated fat: 9g
• Cholesterol: 95mg
• Sodium: 290mg
• Total carbohydrates: 62g
• Dietary fiber: 2g
• Sugars: 47g
• Protein: 5g

Cooking Time

25-30 minutes

Equipment

• Two 9-inch cake pans
• Cake stand or plate
• Electric mixer

Serving Suggestions

Serve this delicious gluten-free carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations

If you’re not a fan of cream cheese frosting, you can use a different type of frosting (such as vanilla or chocolate) instead.

Substitutions

If you don’t have gluten-free all-purpose flour, you can use regular all-purpose flour instead. However, the cake will no longer be gluten-free.

Storage

Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days.

Tips

Make sure that your eggs are at room temperature before using them in this recipe. This will help them mix more easily with the other ingredients.

Notes

If you want to make this recipe even more festive, you can add some chopped nuts (such as