Extraordinary Life: Gluten Free King Cake

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