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King Cake (Gluten-Free)

Celiac.com 01/15/2010 - King Cakes are used to select Mardi Gras Kings and Queens as well as to celebrate the season in households and at parties across the country. King Cakes have many looks, the most classic being a crown shaped pastry dotted with the sugared colors of Carnival: purple, gold and green.  Some have fillings, others do not, though they all house a hidden trinket like a plastic (formerly porcelain) baby.

The trinket hidden inside each cake adds to its popularity, although the uninitiated often fail to recognize that finding the trinket inside your piece of cake may come not only with privileges (good fortune and/or becoming the King or Queen of the ball) but just as often with responsibilities (bringing the next cake!). 

Make sure the next person to bring a King Cake to your party brings this one so everyone can enjoy it!

Gluten-Free King Cake Recipe

King Cake (Gluten-Free)Pastry Ingredients:
¼ cup warm water (110 F)
1 Tbs. granulated cane sugar
2 ¼ tsp. (1 packet) highly active, fast rise yeast
½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
3 Tbs. granulated cane sugar
¼ cup warm milk (dairy or non-dairy)
2 large eggs
3 cups Jules Gluten Free All Purpose Flour
½ tsp. ground nutmeg
2 tsp. gluten-free baking powder
½ tsp. salt (¼ tsp. salt if using non-dairy alternative)
2 Tbs. milk (dairy or non-dairy) for brushing on pastry before baking

Filling Ingredients:
4 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
¾ cup packed light brown sugar
1 ½ tsp. ground cinnamon
¼ cup Jules Gluten Free All Purpose Flour
1 apple, peeled and chopped
2/3 cup chopped pecans (optional)

Gluten-Free Icing Ingredients:
1 cup confectioner's sugar
1-2 Tbs. milk (dairy or non-dairy)
¼ tsp. almond extract (optional)
Colored sugar (purple, gold and green)

Directions:
Prepare the filling by melting the 4 tablespoons butter and setting aside. In a separate bowl, toss the chopped apples with the Jules Gluten Free All Purpose Flour. Whisk together the brown sugar and cinnamon; stir the floured apples in with the sugar-cinnamon mixture.

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In a small bowl, combine the warm water, 1 tablespoon sugar and yeast; stir and set aside to proof.  If the mixture is not bubbly and doubled in volume after 5-10 minutes, toss out and start again with fresh yeast.

In a large mixing bowl, blend the remaining 3 tablespoons sugar and butter until lighter and fluffy. Add the milk and eggs and beat until well-integrated. Add 2 cups of Jules Gluten Free All Purpose Flour, salt, baking powder and nutmeg and mix well. Stir in the proofed yeast-sugar-water mixture, then add the remaining 1 cup Jules Gluten Free All Purpose Flour.  Beat another 1-2 minutes, until the dough is clumping together and is not too sticky.

King Cake (Gluten-Free)Prepare a large baking sheet by lining with parchment paper. Turn the dough out onto a pastry mat or a clean counter dusted lightly with Jules Gluten Free All Purpose Flour. Roll the dough out to an elongated rectangle 24-30 inches long by 9-10 inches wide. Brush on the melted butter for the topping, coating the entire rectangle. Sprinkle the topping mixture on top of the melted butter, spreading to the ends of the rectangle, but leaving 1/2-1 inch without topping on each of the long sides of the rectangle.

Using a pastry blade or a spatula, gently peel up one of the long sides of the rectangle and begin rolling it as you would a jelly roll. Once the entire pastry is rolled upon itself until no pastry remains unrolled, a 24-30 inch long roll will remain.

Gently pull the two ends of the roll together to form a circle or oval.  Dabbing the ends of the pastry with water, join the ends together to close the circle. Gently transfer the ring to the parchment-lined baking sheet, or transfer the ring on the silicone baking mat to the baking sheet. Brush the milk on top of the exposed pastry, then using a large sharp knife, make a cut in the top of the pastry every 2 inches to expose one layer of the roll.

Spray a sheet of wax paper with cooking oil, then cover the cake and let rise in a warm spot for 20-30 minutes like a warming drawer or an oven heated to 200 F then turned off.

Preheat oven to 350 F (static) or 325 F (convection).

Remove the wax paper from the cake and bake for 20-25 minutes. Remove to a wire rack to cool. While cooling, mix icing ingredients and drizzle over the cake. Sprinkle colored sugar on top of wet icing, alternating colors between each cut in the top of the cake. Once cooled, insert a pecan or small plastic baby into the underside of the cake to hide it. Serve when fully cooled.

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3 Responses:

 
Annette
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Feb 2010 6:11:54 AM PDT
At last, a real Kings Cake! Can't wait to try it. In France, they use almond paste.....they eat this cake on Epiphany (Jan . 6th)

 
carol ann
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Feb 2010 9:25:01 AM PDT
Yummy sounding --- Will try it --- after I shop for required ingredients.

 
Jeff
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Jul 2010 11:07:48 AM PDT
This cake is awesome!
And so easy to make!




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Welcome to the forum. Be sure to browse through the DH section for advice and tips. Glad your wife is gluten free. My hubby was gluten free some 12 years before my diagnosis. Sure makes it a bit easier!

As I am sitting here, I am wearing a retainer. Yep, had a tooth extracted a few months ago. To keep the space open for a future transplant, my dentist ordered a retainer. I read that PUB MED study. One kid. Not very scientific at all! Gluten Free Watchdog agrees that the odds of this kid being glutened by her retainer is slim and none. Like my PCV sprinklers lines, retainers probably do not last a lifetime. Ask your dentist how long they should last. No one wants to eat plastic!

I've had them about six or seven times at several different Starbucks locations. My sister has, also. Neither one of us have had any signs of getting glutened. They are served in a parchment paper bag that should be handed to you straight from the oven sealed. I've heard many internet complaints about the bags being dusty, too many ingredients, unhealthy, etc., but honestly, they are pretty darned tasty! And, when you are traveling and hungry, they are even tastier. They sell out quickly at most Starbucks, but I've been able to purchase one as late at 6 p.m.

I wish they didn't use " gluten" as a headline. People abuse and starve children for a variety of " reasons". gluten-free was just one they picked, it could have been paleo or kosher or whatever...

Ugh! This again..... first ...it was one person...not a study... just someone's speculation. if I am remembering correctly - no one actually tested the retainer. The kid was a 12-16 yr old an drew could have gotten caught eating gluten, etc, etc, etc. And then those internet folks who love to spread " bad news" or use that stuff to further their purpose, jumped on it. And then let's talk to a chemist or plastic scientist - if the plastic leaches our actual proteins, like gluten, wouldn't the plastic piece break down after a while? welcome to the world of Celiac internet myths. adding - none of the Celiac Centers, Associations, etc have warned people not to use a retainers.