Gluten-Free King Cake Recipe from GF Jules! (2024)

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 GFJules 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 GFJules All Purpose Flour
• 1 apple peeled and chopped
• ⅔ 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

• Prepare the filling by melting the 4 tablespoons butter and setting aside. In a separate bowl, toss the chopped apples with the GFJules All Purpose Flour. Whisk together the brown sugar and cinnamon. Then, stir the floured apples in with the sugar-cinnamon mixture.

• 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 light and fluffy. Add the milk and eggs and beat until well incorporated. Add 2 cups of GFJules 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 GFJules All Purpose Flour. Beat another 1-2 minutes, until the dough is clumping together and is not too sticky.

• 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 GFJules 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 ½-1 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. Continue until the entire pastry is rolled upon itself and no pastry remains unrolled. You'll end up with a 24-30 inch long roll.

• 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 degrees F and 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.