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Gluten Free Ricotta & Lemon Braided Bread (no yeast)

  • Prep Time
    30 mins
  • Cook Time
    25-30 mins
  • Serving
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    A lovely and not overly sweet braided bread. It is delicious warm or when left to cool. And is even better sliced and toasted and smeared with Nutella or jam. Perfect for breakfast. You can also slice it and place it in the freezer, then just take out a few slices and toast them!

    Step 1

    Combine the ricotta with the caster sugar, the egg (keep a bit of the beaten egg to brush the top of the bread before baking), the lemon zest and the vanilla.

    Step 2

    Mix and sift the three flours, adding also the baking powder. Add the ricotta mix to the flours and combine until it forms a soft dough. Add a little more flour if necessary as dough will be sticky and soft.

    Step 3

    Dust your worktop with flour and divide the dough into three. Roll each piece into thick long logs. Place them on a lined baking tin, join three of the ends and plait them, tucking in the ends. Brush the braid with the remaining egg, sprinkle the top with the nib sugar and bake in a preheated oven at 180C till golden.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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