Gluten-free brioche or crown of kings

The Epiphany Brioche des Rois This tradition, particularly anchored in the south of France, is an alternative to the galette des rois with frangipane. Light and fragrant, it releases aromas of citrus, orange blossom and sometimes a touch 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 intolerant to gluten to celebrate kings. The bean, discreetly hidden in the dough, promises whoever discovers it to become king or queen of the day: it's always a joy for children to discover the bean in its slice of cake!

Preparation time 20 mins

Cooking time 30 mins

Rest time 90 mins

Total time 2 hrs 20 mins

Cooking method: Expert cook , traditional

Difficulty: intermediary

Servings: 8

Ingredients

300 g gluten-free flour (baking mix)
50 g of almond powder
60 g of cane sugar
1 sachet of gluten-free baker's yeast (approximately 7 g)
125 ml of lukewarm milk
50 g melted butter
2 eggs
1 tbsp of psyllium (for aeration of the dough)
1 tsp guar gum (for softness)
1 pinch of salt
1 tbsp orange blossom water
1 Tbsp of rum (optional)
Some untreated orange and lemon zest
For decoration:
egg yolk (mixed with 1 tsp of milk, for gilding)
50 g pearl sugar
Various candied fruits (cherries, orange peels, etc.)

Preparation

1
Preparing the dough
- In a bowl, mix the baker's yeast with the lukewarm milk and a teaspoon of sugar. Leave for 10 minutes to activate the yeast.
- In a large bowl, mix the gluten-free flour, almond powder, psyllium, guar gum, sugar and salt.
- Make a well in the center and add the eggs, melted butter, orange blossom water, rum, and citrus zest.
- Gradually add the yeast and milk mixture. Work the dough using a spatula or a food processor until you obtain a homogeneous and slightly sticky consistency. If the dough is too dry, add a little milk.
- Cover the bowl with a clean cloth and leave to rest in a warm place for 1 hour to 1 hour 30 minutes, until the dough takes on volume (it will not double in volume unlike dough with gluten).
2
Crown shaping
- On a lightly floured work surface (with gluten-free flour), place the dough and form a ball.
- Dig a hole in the center to form a crown. Place a bean in the dough (or an almond, a walnut...).
- Place the crown on a baking tray lined with parchment paper. Let sit for another 30 minutes. I put the dough in a ring-shaped mold or savarin mold.
3
Cooking
- Preheat your oven to 180°C.
- Brush the crown with the beaten egg yolk mixed with a teaspoon of milk for a nice golden color.
- Decorate with pearl sugar and candied fruits.
- Bake for 20 to 30 minutes, until the crown is golden and cooked through.

Keywords: gluten-free brioche des rois, gluten-free galette des rois, gluten-free epiphany recipe, crown of kings

Read it online: https://glutenevasion.fr/recette/brioche-ou-couronne-des-rois-sans-gluten/