Tuesday, March 8, 2011

Gluten Free King Cake

We had a celebration last Wednesday at Church in honor of the upcoming Fat Tuesday (today).  In an attempt to copy what was being served for my daughters sake, I came up with my own version of King Cake.  I noticed that the "cake" portion of the wheat filled King Cake was thin and very cake like and was rolled up like a cinnamon bun. I would not say an actual King Cake was exactly like a cinnamon bun though since the cinnamon bun batter ends to be more dense. Considering how sticky Gluten free cake mix is, I don't think there was any way I was going to make it cake-like.  This is what I finally came up with.  It is a nice compromise between the two.  The recipe is not too bread-like, not too cake-like and has lots of cinnamon goodness!
Fresh out of the Oven!
1 cup Warm Water
2 1/4 teaspoons Yeast
3 Egg Whites
2 Tablespoons Oil
2 Tablespoons Sugar
2 cups Flour Blend*
2 teaspoons Xanthan Gum
1 1/2 teaspoons Salt
1/2 teaspoon Vinegar

Filling:
1/2 cup Brown Sugar
1 T Cinnamon


  • Add Warm Water into measuring cup and add yeast.  Allow to sit and fluff up.
  • Meanwhile add eggs to stand mixer with whip attachment.  Whip lightly.
  • Add the Yeast/Water mixture, Oil, Sugar, Flour, Gum, Salt and Vinegar. 
  • Whip on low until fully incorporated, scraping down sides as necessary
  • Spread out a sheet of parchment paper on the counter top (about 14 x 18 piece) and spray with oil.
  • Spread batter out as thinly as possible to form a rectangle.  
  • Evenly distribute Brown Sugar and Cinnamon.
  • If you are adding an additional jelly filling as traditionally found in king cakes add it in a straight "thin" line along long side of roll.  
  • Using parchment roll up jelly roll style starting at jelly lined edge.
  • seal as well as you can and make sure seam side is down.
  • Connect ends together to form a circle.
  • Place on Parchment lined baking sheet and bake at 350 degrees for 45 minutes.
  • Fully cool and frost with vanilla frosting. 
  • Sprinkle with green/ yellow / purple sugar sprinkles.




My preferred Flour Blend:
4 parts Tapioca Starch
2 parts Brown Rice Flour
1 part Potato Starch

I will be sharing this with:
Slightly Indulgent Tuesday
Gluten Free Wednesdays Print
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