50 Easter Recipes to Make For Your Gluten-Free Guests

This is one of my husband's favorite recipes. He makes it regularly for his group of friends on the weekends because it's so good and easy. —Bonnie Hawkins, Elkhorn, Wisconsin

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. —Jan Paterson, Anchorage, Alaska

I like to use recipes that call for fresh produce I've grown in my garden. Here's a simple way to make baked asparagus to bring out the flavor while maintaining that bright green color. —Robert Foust, Indianapolis, Indiana

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

These bright and tangy parfaits start the day on a healthy note, but they're also sweet enough to double as dessert. —Crystal Schlueter, Babbitt, Minnesota

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

Herbs lend amazing flavor, making these the best deviled eggs you can make!—Jesse & Anne Foust, Bluefield, West Virginia

My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. —Cathie Beard, Philomath, Oregon

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

Looking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. —Tonya Hamrick, Wallace, West Virginia

This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York

My daughter follows a restricted diet and told me that I nailed it with this berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. —Kallee Krong-McCreery, Escondido, California

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion.

You'll be surprised how easy it is to make homemade Greek yogurt. Flavored with lemon and coriander, it's amazing on top of gyros or spread on a sandwich. —Taste of Home Test Kitchen

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! —Courtney Stultz, Weir, Kansas

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho

I created this gluten-free coffee cake for people on special diets. Those who are lactose intolerant, allergic to eggs or wheat, or avoiding gluten can all enjoy this delicious treat. —Pam Kaiser, Mansfield, Missouri

My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I like these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Portland, Oregon

Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! —Courtney Stultz, Weir, Kansas

This soup is perfect as a first course or a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey

This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. —Nichele McCague, Poway, California

This delicious ham looked like a sparkling jewel on the table when my mom served it for Easter dinner. The flavor of the spice rub penetrates through every tender slice. Even its enticing aroma while baking can't match the wonderful taste. —Ruth Seitz, Columbus Junction, Iowa

I found this recipe a few years ago and tried to make it with it with a few changes. I'm diabetic, and this fits into my low-carb and low-fat diet. Every time I serve a brunch, the frittatas are the first thing to disappear, and nobody knows they are low fat! —Susan Watt, Basking Ridge, New Jersey

We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. —Monica and David Eichler, Lawrence, Kansas

I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! —Jeannette Sabo, Lexington Park, Maryland

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen

Easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida

These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

I love the simplicity of this recipe, as well as the ease of preparation with my slow cooker. And everyone always likes roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen

No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all of my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon

I'm on a gluten-restricted diet. I came up with this snack mix one day when I wanted something fast and easy that tasted like lemon bars. It makes a great gift, and folks love the light and fresh citrus flavor. —Patricia Sensenich, Olanthe, Kansas

When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa

A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen

A mild orange glaze lets the taste of sweet potatoes shine through in this nut-topped side dish. When I was dating my husband, my mother would make this whenever he'd come over for Sunday dinner. We've been married more than 40 years, and he thinks I can make it almost as well as Mom did. —Pauline Kelley, St. Peters, Missouri

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio