Easter Bunny - gluten-free sweet baked goods

Isn't he cute? Our gluten-free Easter bunny.

We love Easter! Just in time for this wonderful time of year, you'll find some Easter highlights here, including Isabella's latest creation: our gluten-free Easter bunny made from light, sweet dough! Of course, we're offering him in a typical Isabella version: lactose-, corn-, and soy-free. If you like our Weckmänner (pretzels), you'll love our Easter bunnies. We promise!

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Sales description : gluten-free baked goods

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Shelf life: at least 7 days

Perfect storage: gluten-free Easter bunny

Until the best-before date, store our gluten-free baked goods in their packaging, protected from sunlight and heat, at room temperature (max. 20 degrees Celsius). We all know: plans can change. But good things come to those who like them. That's why you can freeze our gluten-free cinnamon rolls and bake them within the next three months when you have time to indulge. Bake perfectly:

1. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Place the wire rack on the middle shelf.
2. Open the package, remove the gluten-free Easter bunny, spray with a little water, spread it on the wire rack and bake in the hot oven: Bread needs 15–18 minutes, for a deeper crust up to 20 minutes; rolls and small pastries need 8–10 minutes.
3. Take the fragrant pastries out of the oven and let them cool briefly. Now enjoy them quickly.

You can also find our baking instructions here: Baking instructions

Our ingredients

Psyllium husks Psyllium husks, also known as psyllium, are the seeds of certain plantain plants. They are used as a plant-based, gluten-free binding and thickening agent and are particularly notable for their extremely high swelling capacity. They can absorb many times their volume of liquid in a very short time, transforming into a gelatinous mass. Milk, lactose-free People who suffer from lactose intolerance must avoid lactose. To be able to consume milk, they must use lactose-free milk. To become lactose-free, conventional cow's milk undergoes a special process: the lactose is broken down into its building blocks, glucose and galactose. For this to happen, the enzyme lactase must be added to the milk. Lactose-free milk can be used like conventional milk.