Blog Posts

Easter Blog

18.04.2019 | by Bron Bradshaw

Easter time is a great time for us coeliacs. The hunt for chocolate eggs has never been easier! There is so much choice for us and it seems to me that the list of chocolate eggs that we can eat is much longer than the ones that we can’t for once. It is always a good idea to check the ingredients list and double check with the Coeliac UK app but I think you’ll find you can happily tuck into at least one or two of your favourite chocolate eggs with no problem.

When I was thinking about writing this blog, I decided that I couldn’t possibly include everything that is suitable because the list would be far too long (which is not a bad problem to have). So, I thought it best to share some of my favourites with you and also things which I have spotted and hopefully it will be of some help to you!

My all-time favourite which brings a cheery smile to my face when it’s that time of year again, are Cadbury’s Mini Eggs.


Being an enthusiastic gluten free home baker, I love using mini eggs as cake toppers for my Juvela Cupcakes, traybake decoration or even popping them into chocolate brownies. Baking is a fun activity to do while the children are on holiday and I'm sure they’ll spend a few quiet (or not) moments decorating their creations with a range of gluten free treats, if no one eats them first!

The next one on my list has got to be the Cadbury Chocolate Egg which comes with Cream Eggs, Wispa, Twirl, Chocolate Buttons, you get the picture! So much choice, as long as you read the ingredients to make sure. I bought mine when they first appeared on the shelves way back in February at 75p each! Wow! It’s not very often that us Coeliacs get these bargains so we must make use of them when we can. That lot didn’t last very long in our house and soon I was filling my trolley up again. The Cadbury Easter Egg Hunt box made me smile as I think children and adults would love these!  

For someone who is dairy intolerant too, there are chocolate eggs down the Free From aisle in the supermarkets. There are a lot of choices there like Moo Free, So Free and own supermarket brand Free From Eggs. I especially love dark chocolate. I know it is not everyone’s cup of tea but I love it with a coffee and because of its richness and bitterness, it means I only eat a little at a time so it lasts longer. I love the Green and Blacks 70% dark chocolate and their eggs are safe for coeliacs too. If you have a dairy allergy, it would not be safe for you as it is made in a factory which handles dairy and therefore there is a risk of contamination. The same goes for the Lindt Dark Chocolate Bunnies. If you are only limiting your dairy intake then it is lovely to be able to eat some Lindt chocolate as their milk chocolate contains Barley Malt Extract which is not safe for coeliacs.

Roast lamb is usually on the menu and I've spotted the lamb on offer in many supermarkets this week. Roast dinners are really an easy meal for those who are gluten free, dairy free or both. If you are eating out, there are a few things to watch out for or to check with your hosts before-hand. It is useful to ring up before so you could go over a few things first. This takes some of the worry out of it and may save you having to fill your bag with too many supplies (although this is not a bad idea for in case things go horribly wrong)

You could check if the potatoes are rolled in flour. Not always an obvious one but something I have been caught out on before. Maybe your host could use cornflour to make the gravy or you could offer to bring your own as Kallo do some very convenient gravy sachets (£1 each) which can fit easily in your handbag and all it needs is hot water to make the most delicious gravy. You’d need to check that the meat has not got anything on it like mustard made with wheat or barley or herbs and spices which may be contaminated. Stock cubes definitely need checking too as there are some brands which contain wheat. My favourite stock cube brand is Knorr and they actually state they are gluten free on the box which is always reassuring.  It might be worth offering to bring a dessert as this can be difficult for those who aren’t gluten free and you often end up with a bowl of fruit salad!

Of course, Chocolate Eggs and roast dinners are not the only things available for us coeliacs at Easter time. I’ve seen plenty of hot cross buns down the free from aisles. However, if you are like me and are not so keen on raisins, then you could easily make your own and put anything you like in them. I chose raspberry and white chocolate buttons for mine and using Juvela White Mix, they turned out delicious!

Raspberry and White Chocolate Hot Cross Buns

Makes 6


  • 120ml Full Fat Milk
  • 20g butter
  • 200g Juvela Gluten Free White Mix
  • 1/4 tsp salt
  • 25g Caster Sugar
  • 3g Fast Action Yeast
  • 20g of a beaten egg
  • 30g Frozen Raspberries
  • 60g Milkybar Buttons (or suitable gluten free white chocolate)
  • Olive Oil for oiling the bowl
  • 30g Juvela White Mix
  • Apricot jam or honey to glaze


  1. Heat the milk and butter in a pan until the butter is melted. Leave to cool until hand temperature.
  2. Put the Juvela Mix, salt, caster sugar and yeast in a mixer bowl.
  3. Add the milk mixture and the egg and mix until it comes together in a sticky dough.
  4. Turn out onto a gluten free floured surface and knead for about 5 minutes until the dough is smooth.
  5. Put into an oiled bowl, cover with cling film and let it prove in a warm place for 1 hour.
  6. After an hour, put the raspberries and chocolate buttons on top of the dough and knead gently into the dough to incorporate.
  7. Cover again and leave to prove for half an hour.
  8. Divide the dough into 6 and roll each piece into a bun shape. Place on an oiled baking tray and leave to prove for another hour.
  9. Preheat the oven to 200'C
  10. Mix 30g Juvela White Mix with about 2 tbs water to make a paste. Pipe a cross on top of each bun.
  11. Bake for about 20 minutes until golden brown and baked through.
  12. Warm the apricot jam or honey up in a microwave and brush the buns while they are still warm.


We’d love you to keep in touch - sign up for our emails to keep up to date with delicious recipes and product news.

Sign up now