Gluten-Free King Cake

Mardi Gras without king cake is just a Tuesday, so this gluten-free brioche-style ring keeps the party: cinnamon-sugar swirl, tender crumb, and the full purple-green-gold sugar treatment. Hide the bean if you dare — tradition says whoever finds it buys the next cake.

Yield: One ring cake, 12 slices · Time: 3 hr (includes rises)

Ingredients

• 3 cups (420 g) gluten-free bread flour blend with xanthan gum
• 2 1/4 tsp instant yeast
• 1/3 cup (65 g) sugar
• 1 tsp salt
• 3/4 cup (180 ml) warm milk
• 3 eggs
• 6 tbsp (85 g) soft butter
• Filling: 1/2 cup brown sugar + 2 tsp cinnamon + 3 tbsp soft butter
• Icing: 1 1/2 cups powdered sugar + 2–3 tbsp milk
• Purple, green, and gold sanding sugars

Directions

1. Beat the flour blend, yeast, sugar, salt, milk, eggs, and butter into a thick, sticky dough; rise 1 hour.
2. On parchment, pat into a 10×16 rectangle, spread with the cinnamon butter, and roll into a log using the paper.
3. Shape into a ring on a lined sheet, seam down; rise 45 minutes.
4. Bake at 350°F (175°C) for 30–35 minutes; cool fully.
5. Ice generously and shower with the three sugars in bold stripes.

Pro tip: Gluten-free dough won’t stretch like brioche — the parchment-assisted roll is what makes the swirl possible.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.