If you want a recipe for a Gluten Free King Cake just in time for Mardi Gras ( or anytime of the year), you are in the right place!
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Being a HUGE fan of the Mardi Gras festivities, I still remember my first king cake.
It was glorious!
Since then, I’ve had my share of this New Orleans Tradition during carnival season.
However, my son is gluten free and I wanted him to experience the beloved king cake tradition on Fat Tuesday but of course, the prices for a gluten free king cake in New Orleans or to get one delivered can be outrageous! So i set out to make my own. Because people with gluten intolerance and celiac disease deserve King Cake too!
So as mardi gras season approaches, I want to share this Gluten Free King Cake Recipe
What is King Cake?
A king Cake is a mixture of a french pastry and a coffee cake . It usually has an oval shape and the original version features the colors of mardi gras :purple, gold and green.
It is believed that King cake originated in France and was brought to New Orleans in 1870. In the Roman Catholic tradition, 12 days after Christmas on January 6th, Epiphany ( or three kings day) is celebrated. This is the day where people celebrate how a star led the magi to visit baby jesus after he had been born.
King Cake Season officially begins on this day and ends on Mardi Gras Day. A miniature plastic baby ( symbolizing baby Jesus) is placed inside of each cake to signify Epiphany. the person who gets the slice that contains the baby is known as the king!
What you need to make a Gluten Free King Cake
This took a lot of experimentation with gluten-free flours, but I’ve managed to make a gluten-free king cake recipe as close to a traditional king cake as possible! All of these ingredients can be found in your grocery store ( whole food and amazon are the easiest ways to find them though)
For the dough:
warm water
granulated sugar
gluten free yeast
unsalted room temperature butter
warm milk
large egg, room temperature
All Purpose Gluten Free Flour ( Like Cup4Cup)
xanthan gum
baking powder
salt
For the filling:
brown sugar
cinnamon
Let’s Make a Gluten Free King Cake!
Make the Dough
Cream butter and 3 tablespoons sugar in a the bowl of your stand mixer until light and fluffy.
*If whisking by hand, continue to whisk 7-9 mins continuously until light and fluffy.
Add in the egg and warm milk. Mix.
*It may not be smooth when mixing, that’s okay.
Add the AP flour, baking powder, salt and yeast mixture
Mix fully .
Line your large baking sheet with parchment paper and lightly spray with a non stick baking spray.
Turn the dough out onto a lightly floured surface and Roll the dough out into a rectangle shape, like a jelly roll.
The longer the dough, the bigger the ring will be.
Use a pastry brush to spread melted butter on top of the dough.
Sprinkle the cinnamon-brown sugar mixture over the length of the dough.
Using a bench scraper or a large sharp knife , carefully begin to roll a tight log, like a jelly log.
Curl the ends of the roll to form a circle or oval.
Use water or milk to seal the ends together.
Cover with a towel and let sit in a warm spot (preferably on the stove top)
to let the dough rise.
After 20-30 min brush with milk and bake in 350 degree oven for 25-30 mins or until golden brown.
All cake to cool and make the icing or use a store bought icing.
For store bought icing, remove the lid and foil covering, and microwave for 40 seconds. Stir and pour over cake. Add green, yellow and purple sprinkles immediately.
To make the icing: Combine 1 cup powdered sugar, 1 tsp vanilla and ¼ cup water or milk. Icing should be thick but pourable.
Pour on store bought sanding sugar or make your own .
For Best Results:
If there is a small tear in the dough, be advised it will grow during the proofing and baking phases. If you have too many tears in your dough, intentionally make some slits so it looks like it was on purpose.
THERE!
I hope this recipe helps you to experience a delicious king cake gluten free this carnival season! Enjoy!
Gluten Free King Cake for Mardi Gras
Equipment
Ingredients
- For the dough:
- ½ cup warm water
- 1 tablespoon granulated sugar
- 1 package 2 ½ tsp gluten free yeast
- ½ cup unsalted room temperature butter
- 3 tablespoons granulated sugar
- ¼ cup warm milk
- 1 large egg room temperature
- 3 cups All Purpose Gluten Free Flour
- 2 teaspoons xanthium gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- For the filling:
- ½ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 200 degrees
- Remove egg from fridge and place into a bowl of warm water
for 5 mins to bring it up to room temperature. - Add water, yeast and sugar to a bowl and stir with a fork or
whisk. Let sit for 5-10 mins. - *If the yeast does not begin to bubble or grow in size,
throw it out and start over* - Cream butter and 3 tablespoons sugar in a stand mixer until
light and fluffy. - *If whisking by hand, continue to whisk 7-9 mins
continuously until light and fluffy. - Add in the egg and warm milk. Mix.
- *It may not be smooth when
mixing, that’s okay. - Add the AP flour, baking powder, salt and yeast mixture
- Mix fully and then add in the one cup bread flour.
- Prepare a parchment lined baking sheet and lightly spray
with a non stick baking spray. - Turn the dough out onto a lightly floured surface.
- If the dough is very wet, it will need extra flour at this
point, if its not wet, a light dusting will do. - Roll the dough out into a rectangle shape. The longer the dough, the larger the ring
will be. - Melt the additional butter and pour onto the dough. Use a pastry brush to spread it around.
- Sprinkle the cinnamon-brown sugar mixture over the length of
the dough. - Using a bench scraper, carefully begin to roll a tight log,
like a jelly log. - Using the bench scraper as a guide, roll the dough
completely and transfer to a baking sheet. - Curl the ends of the log to form a circle or oval.
- Use water or milk to seal the ends together.
- Cover with a towel and let sit in a warm place (preferably
on the stove top) - After 20-30 min brush with milk and bake in 350 degree oven
for 25-30 mins or until golden brown. - All cake to cool and make the icing or use a store bought
icing. - For store bought icing, remove the lid and foil covering,
and microwave for 40 seconds. Stir and
pour over cake. Add green, yellow and
purple sprinkles immediately. - To make the icing: Combine 1 cup powdered sugar, 1 tsp
vanilla and ¼ cup water or milk. Icing
should be thick but pourable.
Pour on store bought sanding sugar or make your
own