Enjoying a good King's cake can be a challenge for Gluten-intolerant or coeliac individuals. In its traditional preparation, an endless array of baked goods containing this protein are used. In this blog, we'll explain step-by-step how to prepare a King's cake delicious gluten-free, which is in no way inferior to the traditional one.
Prepare the ingredients:
- Gluten-free bread flour 375g
- Whole milk 130 ml
- Orange blossom water 25 ml
- Sugar – 125 g
- 2 eggs
- Butter 75 g
- Salt – 5 g
- Orange zest
- Potato starch 50 g
- Dried baker’s yeast 16 g
- Psyllium husk – 8g
- Xanthan gum – 12g
- Whipped cream for filling
- Candied dried fruit and flaked almonds for decorating
Follow these steps:
- We start by preparing the dough for the roscón. In a food processor or mixer, add the gluten-free flour and sugar. Then add the lukewarm milk along with the yeast, butter, water, eggs, salt, psyllium husk, orange zest and potato starch.
- Once we have all the ingredients, we sprinkle in the xanthan gum. We knead the ingredients for 10 minutes and leave the dough to rest for 20 minutes. We repeat this process two more times, always kneading for 10 minutes and leaving it to rest for another 20. In total, the dough needs three kneadings and three rests.
- We place the dough in a bowl, cover it with cling film, and leave it to rest overnight in the fridge. The next day you'll see that it has gained a lot of body and is easier to handle.
- With oil on our hands, we shape the roscón, making a hole in the middle and widening it. Before baking, we leave it Ferment for half an hour in a warm, humid environment.. You can do it inside the switched-off oven.
- Once the time has passed and the roscón has risen in size, we take it out of the oven, hide the little surprise wherever we like, and brush it with egg for a toasted colour.
- We can now start decorating it. We suggest doing this to your own taste, with a little moistened sugar, obtained by mixing orange blossom water with sugar and flaked almonds. We also added the crystallised dried fruit.
- We insert the roscón into the oven with top and bottom heat at around 230ºC, and take it out when it has a nice toasted colour, after about 15-20 minutes of cooking. Each oven has its own timings, which is why we recommend keeping an eye on it and trusting what your eyes tell you.
- To finish, we turn off the oven, but leave the roscón inside for about 10 more minutes to prevent it from collapsing too much. Then we take it out and let it cool. The final step is to cut it. in half with a serrated knife and fill it with whipped cream.
The result of this roscón is Impresionante. We assure you that no one will say, “Oops, it's very noticeable that it's gluten-free."”. It's very fluffy, with a lovely crumb and a sweet, delicious flavour. So, let's get to it! You can now enjoy this Christmas classic. We hope you like it as much as we do.
Happy Three Kings’ Day!
Article written by the El Miracle team