The or Brioche des Rois , is a brioche shaped like a crown and decorated with candied fruit. This tradition, particularly rooted in the south of France, is an alternative to the frangipane-filled King Cake. Light and fragrant, it releases aromas of citrus, orange blossom, and sometimes a hint of rum.

In its gluten-free version, it retains all its charm, but its texture is less airy. Although different, it remains very good and, above all, allows those with gluten intolerance to celebrate Epiphany. The bean, discreetly hidden in the pastry, promises the finder the privilege of becoming king or queen for the day: it's always a joy for children to discover the bean in their slice of galette!

Gluten-free brioche or king cake

France

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Preparation time 20 mins Cooking time 30 mins Rest time: 90 minutes Total time 2 hours 20 minutes

Difficulty: Intermediate Servings: 8 Special regime:

Suitable for gluten-free use

Cooking method: Cook Expert, Traditional Recipe themes: E Epiphany

Ingredients

Servings

• 300g of gluten-free flour (pastry mix)
• 50g of almond flour
• 60g of cane sugar
• 1 sachet of gluten-free baker's yeast (approximately 7 g)
• 125 ml of lukewarm milk
• 50g of melted butter
• 2 eggs
• 1 tbsp of psyllium (for aerating the dough)
• 1 tsp of guar gum (for softness)
• 1 pinch of salt
• 1 tablespoon of orange blossom water
• 1 tablespoon of rum (optional)
• A few strips of untreated orange and lemon zest
• For decoration:
• egg yolk (mixed with 1 tsp of milk, for glazing)

• 50g of pearl sugar
• Various candied fruits (cherries, orange peel, etc.)

Preparation

1. Preparing the dough

   • In a bowl, mix the baker's yeast with the lukewarm milk and a teaspoon of sugar. Let it rest for 10 minutes to activate the yeast.
   • In a large bowl, mix together the gluten-free flour, almond flour, psyllium, guar gum, sugar, and salt.
   • Make a well in the center and incorporate the eggs, melted butter, orange blossom water, rum, and citrus zest.
   • Gradually add the yeast and milk mixture. Work the dough with a spatula or stand mixer until it is smooth and slightly sticky. If the dough is too dry, add a little more milk.
   • Cover the bowl with a clean cloth and let it rest in a warm place for 1 to 1.5 hours, until the dough has risen (it will not double in volume unlike dough with gluten).
   

1. Crown shaping

   • On a lightly floured work surface (with gluten-free flour), place the dough and form a ball.
   • Make a hole in the center to form a crown. Place a bean in the dough (or an almond, a walnut...).
   • Place the wreath on a baking sheet lined with parchment paper. Let it rest for another 30 minutes. I put the dough in a ring mold or savarin mold.
   

1. Cooking

   • Preheat your oven to 180°C.
   • Brush the crown with beaten egg yolk mixed with a teaspoon of milk for a beautiful golden finish.
   • Decorate with pearl sugar and candied fruit.
   • Bake for 20 to 30 minutes, until the crown is golden brown and cooked through.
   

Keywords: gluten-free brioche des rois, gluten-free galette des rois, gluten-free Epiphany recipe, king cake

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