January 13, 2023
updated
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If you’re here to find an easy recipe for a gluten-free king cake that satisfies even the toughest critics, you’re at the right place.
My family and I live in New Orleans, so we’ve enjoyed my share of king cakes from every bakery in town. When it came to creating this recipe, it took many tries and different mixes to create a gluten-free king cake recipe that tastes great and has a texture similar to the classic.
The best part is that you don’t need to be an experienced gluten-free baker to make this king cake. Since I first published this recipe in 2014, many have used it to celebrate a little bit of New Orleans gluten-free.
If you’re local to New Orleans and have seen the outrageous prices on gluten-free king cakes in town, this will save you a ton of money!
King Cake Tradition
In New Orleans, the King Cake tradition goes back to when the French brought their celebration of the Epiphany, or the 12th night, on January 6th, which historically marks the arrival of the three wise men/kings in Bethlehem delivering gifts to baby Jesus.
Growing up in Spain, we only enjoyed King Cake on January 6th; but here in New Orleans, king cake is enjoyed beginning January 6th through Mardi Gras day.
To carry on the tradition, you’ll often find a small, plastic baby hidden inside a king cake (I’ve linked some options below for you).
What Does King Cake Taste Like?
Traditional king cake tastes a lot like brioche (sweet bread) and a cinnamon roll.
Locally, different bakeries have a “signature flavor” to their traditional king cake dough. Some have more vanilla; others add almond, more cinnamon, less cinnamon, but ultimately it’s a cinnamon-flavored dough.
The distinction is that a king cake is also covered in icing colored in green, purple, and gold. However, many king cakes are covered in white icing and covered in green, purple, and gold sprinkles or colored sugar.
Best Gluten-Free King Cake
The best gluten-free king cake will have an airy texture and feel like you’re taking a bite of sweet cinnamon bread. It’s not as dense as a cinnamon roll but has all the sweetness of one.
I tried many gluten-free flour mixes to create this recipe to achieve a good gluten-free texture. I keep trying new “bread mixes” to update this post, but I’m firm that the two I recommend below work best for this recipe.
The most difficult part was figuring out whether I should use a mix or mix my gluten-free flours, how to shape the cake into its traditional shape, and well, whether or not the whole thing would taste and feel like the real thing.
I first developed this recipe for my son in 2007 and published it on this website first in 2011. Since then, I’ve updated the post with tips and have been testing many gluten-free flour mixes. The ones I recommend in this post are the only ones I can stand by their results with this method and recipe.
I’ve learned that each gluten-free flour mix has different amounts of protein, starch, and fiber. They each act differently when the yeast tries to activate and rise the dough. Therefore, each mix will yield a different king cake -from inedible and dense to falling apart crumbly.
Gluten-Free King Cake Ingredients
There are three sets of ingredients to make this gluten-free king cake: the dough, the filling, and the icing/glaze.
For the Cake:
- Pamela’s Gluten-Free Bread Mix
- Instant yeast
- Sugar
- Butter
- Eggs
- Vanilla extract
- Warm milk
- Warm water
For the cinnamon filling:
- Brown sugar
- Ground cinnamon
For the icing/glaze:
- Powdered sugar
- Vanilla extract
- Milk
- Green, purple, and gold sprinkles or colored sugar
Baking Tip: Why do we use warm water and warm milk?
Both the water and milk need to be warmed up (warm, not hot) to activate the instant yeast.
Best Gluten-Free King Cake Mix
After trying many gluten-free bread mixes, I continue to use Pamela’s Gluten-Free Bread Mix for this recipe. You will need one 19-ounce bag, or 4 cups, for the dough and an additional for flouring the surface.
I’ve also had success with King Arthur Flour Bread Mix following this recipe and method.
You can find both of these on Amazon (which I’ve linked for you), at many traditional grocery stores, and Whole Foods.
Does it feel like batter or dough?
Because it’s bread and made with yeast, it’s technically considered dough. It’s much thicker than batter but wetter and sticker than traditional bread dough.
Which Gluten-Free Flours Can You Use for King Cake?
To make a great gluten-free king cake you’ll need to mix a protein-rich gluten-free flour with starch and lower protein flours for volume.
Pamela’s mix uses a combination of Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour; all of which have a purpose when mixed. I don’t recommend mixing your own flours to make a gluten-free king cake.
How to Make a Gluten-Free King Cake
You can make the batter for the gluten-free king cake recipe the night before and do an overnight rise in the refrigeratoror, the same day with a 1.5 to 2 hour rise on the counter, at room temperature. The printable recipe card below includes both methods.
- Prep
Line a baking sheet with parchment paper or a silicone mat. - Combine ingredients
In a large bowl or the bowl of your stand mixer, combine the gluten-free flour mix, instant yeast, sugar, melted butter, eggs, vanilla, ½ cup warm milk, and warm water. - Make the sugar mix
Combine the brown sugar and cinnamon in a small bowl and set aside. - Mix the dough
Using the hook attachment or one attachment of a hand mixer, combine the ingredients and mix, for about 3 minutes, until a wet sticky dough forms. Stop a few times to scrape the sides of the bowl, and continue. - Transfer to a zip bag
Transfer the batter inside a gallon-sized zip bag or large piping bag. Push the batter down to make a cylinder and twist. - Shape
Slice a 1″ hole in the corner of your zip bag and carefully squeeze half the batter giving it a round shape on top of the parchment paper, making a round circle. - Make it sweet
Generously sprinkle the cinnamon-sugar mixture over the circle batter until it’s all covered. - Cover
Once again, carefully distribute the remaining batter over the cinnamon-topped base by squeezing the batter out of the bag, spreading it in a zig zag motion. With wet fingertips, manually spread the batter to cover all the cinnamon-covered spaces. - Rise
Whether you choose to allow the batter to rise in a warm place in the kitchen for 1.5 hours to 2 hours or overnight in the refrigerator, this king cake must rise. - Prep for Baking
Preheat oven to 350F and brush a few tablespoons of milk over the top of the king cake - Bake
Bake in the preheated oven for 30 minutes, until the bread’s internal temperature is 200F. - Cool down completely
Allow the king cake to cool down to room temperature. Meanwhile, prepare the icing. - Decorate
Once cooled, transfer the king cake onto the serving platter or board you’ll be using. Hide the king cake baby, distribute the icing and sprinkle the colored sugars.
Watch this video to see how to make a gluten-free king cake, step-by-step.
How Much Does Gluten-Free King Cake Rise?
Gluten-free bread doesn’t rise as much as traditional bread dough, but after 2 hours of rise time on the counter or overnight in the fridge, you’ll notice that it’s grown in size. The cake will expand (rise) in place, directly on the baking sheet, both in height and width.
How to Make a Dairy-Free King Cake
You can make this king cake recipe dairy-free by doing the following substitutes:
| Traditional Ingredient | Dairy-Free Substitute |
|---|---|
| butter | coconut oil or vegetable oil |
| milk (in dough) | coconut milk (canned), original almond milk |
| milk (in icing) | any dairy-free milk |
How to Make Egg-Free King Cake
This recipe calls for 3 eggs and the maximum I recommend replacing in any baked recipe is 2. This recipe was not developed to use an egg replacer. You can read more about egg substitutes in baking in this post.
How to Decorate a King Cake
It’s best to decorate your gluten-free king cake on the platter or board you’ll use to serve it. Once the cake is glazed, it’s very difficult to move. Make sure to watch the step-by-step video showing you how to transfer it out of the parchment paper the easy way.
Hiding the baby
If you’re hiding a “king cake baby” inside your gluten-free cake, it’s best done before glazing. The easiest way is by lifting the cake and pressing it inside the dough from underneath. See the video for details.
Glazing
Before spreading the sugary glaze over the king cake, you’ll need to ensure that it has cooled down to room temperature. Otherwise, if the king cake itself is warm, the heat will cause the glaze to run off and not set.
Sugaring
After glazing, wait for the glaze to stop running off the sides completely before sprinkling the colored sugar over the top. You’ll want to do this before the glaze firms up (dries up) so the sugars stick to the glaze.
Once the glaze firms up, the sugar will also stay in place. Again, watch the video for this step.
To decorate a King Cake, you need:
- Homemade King Cake Glaze (in the recipe card)
- Mardigras Decorating Set (sugars and baby)
- Sanding Sugars (multiple colors) or,
- Edible confetti (if not using sugar)
- Hidden baby (a good one to use year after year)
GF King Cake Icing/Glaze
The glaze for a gluten-free king cake is made by combining powdered sugar, milk, and vanilla for flavoring. The consistency is runny and easy to spread over the top of the king cake.
While not a big deal, it should be noted that if you use traditional vanilla extract (brown-hued in nature), you’ll see a slight tint to the glaze. If you want a perfectly white glaze, you’ll need to use clear vanilla extract.
How to Hide the Baby in a Homemade King Cake
Traditional king cakes sold in New Orleans include a hidden plastic “baby” inside. It’s important that you do not place the baby in the cake before baking since it’s made out of plastic and it’s not designed to withstand heat.
As shown in the video above, simply lift the king cake up from the platter or board, and hide the baby by pushing it into the cake from the underside.
Gluten-Free King Cake (beginner friendly!)
Ingredients
King cake dough:
- 4 cups Pamela’s Gluten-Free Bread Mix*
- 3 teaspoons instant yeast, 1 packet
- ¼ cup sugar
- ¼ cup butter, melted
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, warmed (no hotter than 115F)
- ¾ cup water, warmed (no hotter than 115F)
Cinnamon filling:
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
Frosting:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- Green purple, and gold sprinkles or decorative sugar
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- Combine the brown sugar and cinnamon in a small bowl and set aside.
- In a large bowl or the bowl of your stand mixer, combine the gluten-free flour mix, instant yeast, and sugar.
- Add the melted butter, eggs, vanilla, ½ cup warm milk, and warm water.
- Using the hook attachment or one attachment of a hand mixer, combine the ingredients and mix, for about 3 minutes, until a wet sticky dough forms, stopping a few times to scrape the sides of the bowl.
- With a large spoon or spatula, transfer the batter inside a gallon-sized zip bag or large piping bag. Push the batter down to make a cylinder and twist.
- Slice a 1" hole in the corner of your zip bag and carefully squeeze half the batter giving it a round shape on top of the parchment paper, making a round circle.
- Generously sprinkle the cinnamon-sugar mixture over the circle batter until it’s all covered.
- Continue to distribute the remaining batter over the cinnamon-topped base by squeezing the batter out of the bag, spreading it in a zig-zag motion. With wet fingertips, manually spread the batter to cover all the cinnamon-covered spaces
- Rise: allow the shaped cake to rise in a warm place in the kitchen for 1.5 hours or overnight in the refrigerator.Do not skip this step; pick one.
- Preheat oven to 350F.
- Brush the top of the king cake with a few tablespoons of milk over the top of the cake for moisture.
- Bake in the preheated oven for 30 minutes, until the bread’s internal temperature is 200F.
- Remove from the oven and allow the king cake to cool down to room temperature.
- Once cooled, combine the powdered sugar, vanilla, and milk in a medium bowl.
- Spread the frosting over the top of the cake in a thick and even layer. Once the glaze is semi-set, sprinkle with colored sugar or sprinkles.
Deborah
Thank you for this wonderful recipe!!! I’m gluten and dairy intolerant so it’s been forever since I’ve eaten king cake. I made it yesterday for my NOLA P.E.O group and it was a huge hit! I flattened the base layer with VERY WET hands to allow more room for the filling and next time I’ll make more filling because it seemed to disappear. The cake sweat a lot when rinsing in a warm oven, is that normal? Also next time I’ll put the dough in two quart size ziplocks rather than a gallon as I had difficulty with the technique. I plan on making this many times and I’ll definitely decorate it for Mardi Gras on the Avenue!!
Laura Fuentes
I’m so glad you enjoyed this Gluten-free king cake, Deborah! You’re right, there is a little “technique” to it. Quart bags will work. I use gallon because they are easier to fill (larger opening). I’ve also filled the king cake with these cinnamon apples and crumbled caramel (think toffee) and it’s epic!
Mary D
Absolutely delicious. Used a bit more cinnamon and sugar and a bit more icing but otherwise used ingredients as written. When I put the cinnamon and sugar on bottom layer, I used a knife to swirl it into the dough a little and it looked quite nice when sliced. Thank you for such a fabulous gluren free recipe.
Elizabeth
Has anyone but me noticed that your directions don’t say to divide the batter, using only half for the cake base? Luckily the video DOES talk about that……..
Laura Fuentes
Thank you for noting this! When I updated the post that line in the steps got deleted. Thank you for taking the time to make my recipe, watch the video, and let me know that happened!
Christy
Could you stuff this with a cream cheese filling?
Laura Fuentes
I have not tried stuffing it but you could after the first oval-base is done and before you zig-zag your tops.
Nikki
Are you able to shape the dough in more traditional ways (e.g. without the piping bag) or is the dough unruly?
Laura Fuentes
The dough is more like a really thick batter which is why you need a zip or piping bag as shown.
Roby
How much extra should I add if I live in high elevations over 8000 feet (Rocky Mountains of Colorado)? Thanks!
Laura Fuentes
Hi Roby, since we are baking this cake according to the internal temperature, I would keep the cake in the oven for the recommended time. Use a regular kitchen thermometer to check the internal temperature of the cake for 200F.
Nan
Roby – Have you tried this yet at high altitude? If so, how did it turn out and what modifications did you make?
Jamie
I just wanted to say thank you for this recipe. I’ve made it numerous times now and no one knows or cares that it’s gluten free. I also most recently turned it into cupcakes with a cream cheese filling/topping and they are so cute and perfect!
Laura Fuentes
So happy to hear this recipe has been a success for you!
DJ
I just ate a piece of the gluten-free king cake using Pamela’s gluten-free flour. It was delicious. I did double the icing! Thanks for the great directions and commentary. Yummy!
Diana
Wow!! This recipe is terrific! I’ve always wanted to make a King’s Cake. I made it today for Mardi Gras for my GF family. Everyone absolutely loved it! Especially my 12 year old son.
I used the overnight method. It worked perfectly! Thank you!!!
Maria
School cancelled tomorrow and I am thinking of making this with the girls. It is/will continue to be in the negatives. On hand I have Namaste blend gluten free flour. Will this still work out? THANK YOU!!
Laura Fuentes
This recipe only works with a gluten-free flour blend for bread making. It will not work well with traditional all-purpose flour blends.
Alison Chase
Questions: has anyone tried the recipe without eggs? We have egg allergy in the family. I tried with egg replacer and a smidge extra butter and it tasted great but came out very dense. I also don’t have a stand mixer so don’t know if that was the issue. I had to use a hand mixer which didn’t work well and it may not have fully mixed. Love any ideas/ feedback! Thank you for the detailed recipe!!
Laura Fuentes
Using an egg “substitute” is not recommended when more than 2 eggs are needed because the recipe will come out denser. There’s just nothing you can do about it. That said, I have tried this gluten-free king cake with my flax replacer and a commercial replacer; and although not as soft and fluffy, you can still make this recipe egg-free with one of the egg replacements in this post.
Melanie
Thank you, thank you for this recipe! I made this today for my daughter-in-law’s birthday. She cannot have gluten OR dairy, so I subbed Silk Creamy Cashew milk. My grocery store does not carry Pamela’s flour, so I used Glutino sandwich bread flour mix. The Glutino box only contains 3 1/2 cups, so back to the store for more – but they were out! After a thorough search of the shelves (involving 4 store employees), I bought Simple Truth gluten free flour mix and added a half cup of that. This is my first foray into gluten free baking, and I’m quite pleased with the result. I’ll think ahead next time so I can try Pamela’s bread mix. Thank you SO much for this recipe!!
Michele
Could I use the dough setting on my bread machine to mix this? I don’t have a stand mixer.
Laura Fuentes
Yes. You can use the dough setting in your bread machine to knead it for you. Remove it and follow the recipe as directed. Enjoy!
Sally Lou
Amazing recipe. I managed to get my dough into a spiral, so I got a great tasting and pretty looking King Cake. Thank you for putting this recipe together!
Alicia Pettus
Thank you so much for this recipe. Have you tried using Pamela’s All Purpose flour instead of the Bread Flour? Thanks again!
Laura Fuentes
I have. I feel that the “bread” flour gives this recipe a softer texture. Definitely worth buying for this gluten-free King Cake recipe
Dillon
Do you think that refrigerating the dough is better than letting it rise for an hour? I’m not a huge baker, so perhaps this is a dumb question, but is it normal for the cake to come out of the fridge looking the same? I assume it will rise when it is put into the oven?
Laura Fuentes
Refrigerating the dough is the option if you want to make the cake ahead of time and want to have it ready to bake fresh in the morning. Refrigeration is not “better than” or “in addition to” it’s a slow fermentation of the yeast. Enjoy!
Grace
This looks great! I am planning to use this recipe to make a Rosca for King’s day. I have a question about the Pamela’s mix. Are you using the instant yeast instead of the yeast that comes in the mix? Or in addition to the yeast packet that comes in the mix? THank you for your help.
Laura Fuentes
When I created this recipe, my Pamela’s Bread mix did not include yeast. I used a separate instant yeast, measured it, and used it as written. I suggest you measure the packet included in your mix to the amount shown in the recipe. Enjoy!
Susan
Your cake is so pretty. What sprinkles are you using?
Laura Fuentes
I bought some Mardi Gras colored sprinkles on Amazon.
Cathy
We made 3 cakes for an epiphany party with our church youth group in Jan and I am making 4 for our Mardi Gras party at the end of this month. They were devoured and looked amazing. I will attach photos after we decorate ours at the end of the month. It such an easy recipe and tastes wonderful. My daughter did the decorating. Thanks for the recipe.
Judy Baird
Thank you so much for the recipe. Now we don’t have to keep going buy the cakes at the store and wishing that they made a gluten free version!
Laura Fuentes
I’m so glad you enjoyed this recipe.
Linda
The recipe is great – this was my test bake before next weekend and my kitchen was no where near warm enough so dough did not rise enough and cake came out dense like a bagel… however it’s like the best GF bagel ever lol
Next time I will make sure to 1) have a warm enough environment for proper rise & 2) the bottom layer needed to be smaller, maybe only cut 1/2” up the bag corner to get a smaller “tube”.
Dough is very sticky so it needs to go into place the first time.
Amazingly good flavor and my boyfriend who is not GF loves the flavor.
We used a cream cheese icing more like for cinnamon rolls simply to help with the non-cake texture.
Will be making again next week and will update. Thank you for the recipe!!
Mary Sardegna
Hi there, Can I use coconut milk instead of regular milk? Not the canned kind but Silk coconut milk?
Laura Fuentes
Yes, you can use coconut milk. Enjoy.
Judy
I’m preparing to make this recipe for a postponed Mardi Gras party (yes, in June. The snow and ice knocked out power and knocked down several tree limbs, so here we are!). I’ve not made a king’s cake before. What are the dimensions of the first ring I’m supposed to pipe out? Thanks for your help.
Laura Fuentes
Hi Judy, the ring should be about 12 inches round -give or take.
Kristy
I love this recipe! I’ve adapted it to make Finnish Pulla and the piping technique allows me to get a braid look without the frustration of sticky dough and the resulting dense loaf from too much flour and handling.
Laura Fuentes
Brilliant adaptation!
Jody
Excellent recipe. I waited until the night before to start making and could only get Bob’s Red Mill bread flour at my grocery store. It made for a very thick batter that was difficult to pipe. My next attempt I will definitely make sure to get Pamela’s ahead of time. I didn’t expect my grocery store to stop carrying Pamela’s bread flour when they have every other flour in her line. I was so bummed. But while dense, my celiac daughter loved it. She’ll love it even more when I do it right next year! Thanks for the recipe!
Sandra Perkins
I have been making these for years. Phenomenal!!! Everyone loves it more than the gluten cakes at Mardi Gras events. I switch up the filing every time. I have to make 2-4 times the recipe, every time. Thank you!
Tiffany
Laura, have you tried any other gluten free bread mixes? The only one that I can find local is the bobs red mill or King arthur..
Laura Fuentes
Tiffany, using the other mixes will yield different results and I could never get the recipe “just right” KAF gluten-free bread mix is an 18.5 ounce box (Pamela’s is 19) so that would be your closest by weight and while different % in ingredients. BRM has chickpea flour as the first ingredient and it won’t be the same (plus it’s 16 ounces so you’ll have to modify all the other measurments).
Laura Fuentes
Tiffany, using the other mixes will yield different results and I could never get the recipe “just right” KAF gluten-free bread mix is an 18.5 ounce box (Pamela’s is 19) so that would be your closest by weight and while different % in ingredients. BRM has chickpea flour as the first ingredient and it won’t be the same (plus it’s 16 ounces so you’ll have to modify all the other measurements).
Tina
Trying make this GF and vegan. Have you tried a good egg replacer for this recipe? Thanks
Laura Fuentes
I tried it with flax egg, did not turn out too well. Sorry!
Kristin
Any chance you know the weight measurement of the 4 cups of bread mix? I’m hoping to ma in e multiple king cakes and would like to in deep my measurements exact as I make multiple batches :)! Also, do you find the king cake dries out really bad after a couple days? I’ve made this bread mix before and it was very dry by the end if day two, despite keeping it in a sealed container, fridge or countertop. I’m thinking as a king cake itll be more moist (more wet ingredients), so maybe thatll help keep it moist longer.
Laura Fuentes
It will definitely dry out a few days later. Only way to semi prevent is wrapped in plastic, air tight. Sorry, I do not have the weighted measurements.
Barbara
Can’t thank you enough! After epic fail of Gluten Free King Cake For my daughter so that she would feel included in classroom party, I found your recipe. You just have no idea how much it meant for my daughter to eat along with class. Also she shared and was so happy that everyone loved hers as much as the other ones. Thank you for sharing this!!!
Laura Fuentes
You made my day. Thank you, Barbara! I’m so glad this was a hit with your daughter and her friends.
Amye Webster
I made this for a church Mardi Gras luncheon – and it was more popular than the gluten full version from a local bakery! (Mine was almost gone, there was a LOT left of the gluten full version.) It was awesome!
I will note that it is important to measure your gluten free flour and NOT PACK it into the measuring cup. My first batch did not “pour” at all! It was a stiff dough. I used it anyway as the first circle of cake. So I made a second batch of batter and just added liquids (water and cashew milk) until it had a lighter texture. (Once cooked and cut, I could see the first dough-like layer had a much more dense consistency. Second layer had a better rise and was notably lighter.) All tasted great though – no one noticed a difference except me!
I also find it easiest to use a large spatula and “flop” gluten free batter or dough into place rather than spend any time manipulating it (in a ziplock bag – or even between 2 parchment sheets). It is always so sticky I find it frustrating that a sizeable amount of the dough remains stuck to whatever tool I was using for manipulation. Just flopping it into place – more of it gets into the final product. It always looks just fine by the time the process is complete.
Laura Fuentes
I’m glad it was a hit!
Caroline
Have you tried it with Bobs bread mix? We couldn’t find Pam’s anywhere! Only the pancake mix and cornbread mix. Anyway, I’m going to give it a shot with Bob’s!
Laura Fuentes
It has a bit of a different texture but you can use it. Enjoy!
Trina
I plan to bake King Cakes again this weekend using your recipe with the Pamela’s bread mix. Do you have a preference— tastewise— between the same day and overnight versions? I’ve only tried the same day version.
Thanks, again, for a GREAT recipe, and happy Mardi Gras, y’all!
Laura Fuentes
The yield is very similar if noticeable at all, Trina. It really depends on how much time I have so that’s why I tested the overnight method: to give me time 🙂
Margo
Mine is in the oven now. I really changed the recipe due to food sensitivities and combined with the Pamela’s website recipe. However, I read many comments where folks are having trouble with the yeast. A few things I have learned about yeast is it needs to have warmth. I have a metal mixer bowl so I always warm it up with hot water and dry before adding my ingredients. Same with eggs as I tend to forget to get them to room temp so will let them sit in a bowl of warm tap water. salt will kill the yeast action. Sugar helps it. When you are proofing the yeast you can add a bit of sugar like a teaspoon. For the hour rising I preheat my oven to 200 turn it off and allow the dough to rise in the oven with the door closed. Again if your bowl is cold warm it before adding the dough. Hope this helps!
Cory
Hi! I’m doing the same day method right now. Do I let it rise sitting out or put it in the fridge for 1 1/2 hours? Thanks!
Stephanie
Laura, any chance you have tried to halve the recipe for a smaller cake? Would the measurements be difficult or fairly simple following the proper methods?
Thank you!
Laura Fuentes
I have not. The cake isn’t that big. You can also freeze extra slices or make two smaller cakes.
Cherie
Laura,
I’m about to make this and I just wanted to make sure I was reading the directions correctly. For the milk, do I warm it before I mix it with the bread mix and then also before I brush it on? Also, did you just warm it in the microwave?
Laura Fuentes
That is correct, you warm the milk prior to mixing with flour. I warmed it in the microwave. Enjoy!
kerri
Made this today — amazing! Easy to do and I think it tastes better than the regular kind. Thank you!
Laura Fuentes
I’m so glad you love it!
Fran V.
This is the Best GF King cake recipe !! I ‘ve made 4 for family and friends . So wonderful and fun to make !
Laura Fuentes
Awesome!!
Becky
Could this be made milk free? I’ve also got a hefty milk allergy.
Laura Fuentes
I’ve heard from readers that they’ve made it using almond and rice milk (vanilla flavored) and came out delicious. I hope this helps!
Patty Calvano
I made this for a Mardi Gras potluck and everyone loved it. Now I am going to make it for Easter breakfast tomorrow morning. No one would ever know it is gluten-free. Its just yummy!
Laura Fuentes
I’m so glad Patty!
Julie
Wow! This king cake is incredible. Thank you so much for workshoppong the recipe for the rest of us. Made it with my son yesterday and we both liked it better than the GF king cake we had in NOLA last week!
Trina
THANK YOU, LAURA! It’s great to be able to have a little bit of carnival season when you are far away from home and have to be GF! Made one yesterday for friends here in Iowa, and they said it was great. Another one is in the oven now! Happy Mardi Gras, y’all!
Laura Fuentes
I’m so glad Trina!! Happy Mardi Gras!!
Nicole
Hi Laura,
I am going to try the recipe this weekend. Have you had any better success with the same day method over the overnight? I am curious, as I only have time for the same day one. Thanks for posting!
Laura Fuentes
They both yield great results. Most of the time I make the same day method, just make sure you leave the king cake in a warmish place.
Erin
Do you think you could use a dairy free milk instead of regular milk?
Laura Fuentes
Yes. A vanilla flavored non-dairy milk will really make up for the lack of dair flavor.
Nicki
I’m in the middle of making my cake, and did the overnight method. I’ve followed the instructions exactly and used Pamela’s bread mix. My cake hasn’t risen at all. Will it rise during the baking time? Thank you!! So excited for this recipe as my 4 year old has celiac and has never had king cake!
Laura Fuentes
Nicki, it will rise while baking but it should have risen some. Let me know how it goes!
Heidi
Is a hand mixer ok to use? I don’t own a stand mixer. 🙁
Laura Fuentes
absolutely! a hand mixer and a bowl works great too!
gj
I make king cakes every year for friends and family. This year we need a gluten free version as well. Normally I twist and braid my cake to get the cinnamon sugar all throughout the cake. I see that you’re piping your dough. Do you think the consistency of this dough will allow it to be twisted and braided?
Laura Fuentes
The consistency of this dough will not allow it to be twisted. Piping it in a zig-zag motion, as stated in the directions, will make it look braided inside.
Jennifer
What do you do with the 2 tbsp of milk?
Laura Fuentes
brush the king cake.
Joel
Is there any way you could tell me how many grams 4 cups of Pamela’s Bread Mix weighs using your measuring technique? Thanks
Laura Fuentes
I believe one of the 19oz packages will work but I haven’t measured it by weight.
Lauren
I tried this recipe tonight. I think I followed all the directions right but it did not rise. Any suggestions?
Laura Fuentes
what gluten-free bread mix did you use?
Carol
My husband is from New Orleans and I wanted our children to have a King Cake this year. I am gluten intolerant so I was looking for a good GF recipe. This sounds fantastic and I planned on making it today. Which method works better, the overnight or same day? I want to use the method that will yield the best consistency!
Laura Fuentes
they both work amazing. I included the overnight method for those of us who sometimes don’t have time to bake during the day. Enjoy!
Julie Graff
Recently advised to go gluten free by my doctor as I am predisposed to Celiac. Since I live in New Orleans and work right next to Manny Randazzo’s King Cakes, it’s been torture saying no to all the king cakes arriving at the office. I’ll will have to give this recipe a try. I could freeze some of it. Thanks for sharing this recipe.
Laura Fuentes
Enjoy Julie!
Lisa
Hello! I have been looking at this recipe for weeks now. I live in Kansas and my best friend is from New Orleans. She has Celiac Disease and was only diagnosed these past couple years. She is trying her best to stay true to her Gluten Free diet but has found she is really missing some of her favorite, home-style, baked treats–especially King Cake. Her birthday is coming up and I really, really want to surprise her with a Gluten-Free King Cake for her birthday party. I finally went in search of Pamela’s bread mix but was only able to find a small bag of Pamela’s cake and baking mix. Do you think this is something that will work in lieu of the bread mix? I have never had King cake so I was hoping some of you locals could point me in the right direction as far as what kind of texture this cake is supposed to have–AND if the cake mix will work.
Thanks,
Lisa
Laura Fuentes
Lisa, you are going to need the yeast for this recipe. It’s not a baking flour, it’s a bread flour mix that you need. I hope this helps.
Diane Lewis
Made this tonight and I am thrilled with the results! Haven’t been able to eat king cake in 3 years. Thanks so much for sharing! Will be trying more recipes from your blog.
Parthenia
I LOVE King Cake and can’t wait to try this recipe. However, my son has dairy issues. Do you think this would work well with Earth Balance and nut milk subs?
Laura Fuentes
yes, just don’t omit. Enjoy!
Hailee
Hi I have a gluten, milk and egg allergy and it’s been years since I could enjoy a good king cake. Do you have any suggestions for egg substitutes that could work with this recipe?
Laura Fuentes
I tried using a flax egg and the consistency was a little bit (ok, a lot) different but it will work. Milk-wise, use a milk alternative such as vanilla almond milk or so.
Teresaq
I’m glad to find this, i looked on web for gluten-free recipes in years past but never found. Thank you.
Laura Fuentes
enjoy!
Tara
I followed the recipe exactly but unfortunately it didn’t rise and is super dense. I heated the liquids to about 100F-105F (it said no hotter than 115F- was 100-105 not hot enough?). Maybe the butter was too hot? I’m not sure how it tastes because it is still in the oven (after 45 minutes it’s still not cooked through). I’m not sure what I did wrong?!
Laura Fuentes
What gf flour mix did you use?
tony
Laura,
What would happen if you beat egg whites separately from yolk and folded in after mixingflour with egg yolks? Would this make it more cake-like or would the rising deflate this effort?
Thanks, Tony
Laura Fuentes
Tony, I haven’t tried it so I can’t advise. It’s very “cake-like” as is. I don’t think you would compromise the results too much if you did that. Regardless of what you choose to do, enjoy!
Laurie
This king cake recipe is fabulous!!! My daughter has celiac and has not had a good king cake or cinnamon roll in a long time! This tasted like the real deal. She was so happy! And I was happy to make it for her. Even non celiacs told me it was delicious . Many thanks
Laura Fuentes
I’m so glad you enjoyed it Laurie!
Heidi
Thank you so much. I had been making traditional King Cake to celebrate Fat Tuesday for 20 years. A year and a half ago my youngest child was diagnosed with celiac disease. He is 16 so it hasn’t been an easy transition. Your gluten free recipe is even better than my original one. We all thoroughly enjoyed it. Yours will be our new traditional family King Cake recipe. Thank you, thank you!
Laura Fuentes
Thank you so much for coming back to let me know your family enjoyed it Heidi! Thank YOU! Here is to more happy Mardi Gras-es!
Tara
Have you attempted any fruit or cream cheese type filling with it? I loved cream cheese and praline type fillings. Don’t want to ruin a king cake if it won’t work well with this recipe. I have a newborn and don’t have time to experiment right now, lol
Laura Fuentes
I have not experimented yet! I want to!!
Jordianna
Thanks for the amazing recipe. Everyone enjoyed it so much I was asked to bring one to work for our Mardi Gras party. This cake taste just like the ones at home!!!!
Laura Fuentes
I am so glad you enjoyed it Jordianna!
Merry
I am going to try this for our Fat Tuesday celebration at the office. It is my understanding that King Cakes traditionally have a baby baked into them…do you have a recommendation for a non-melting figurine?
Laura Fuentes
Merry, you actually bake the cake first and then lift it to insert the plastic baby under the cake once cooled.
Alma
Wow, this recipe sounds awesome! I love Pamela’s!!! Definitely going to try this next week. Thanks!