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This gluten-free king cake satisfies even the toughest critics! My family and I live in New Orleans, so we’ve enjoyed our 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, hundreds of thousands 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!
Jump to:
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. Then, there’s the classic powdered sugar icing that makes this the ultimate sweet treat.
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 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, which is why each gluten-free baking 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 that make this Gluten-Free King Cake recipe: the dough, the cinnamon-sugar filling, and the icing or glaze. You’ll find the measurements in the recipe card, but before making any swap, I want you to know why I use each ingredient:
For the Cake:
- Gluten-Free Bread Mix: different than the gluten-free mixes used for making cookies and pancakes, a bread mix is specifically made for yeast doughs that has the right gluten-free grain flour-to-starch ratios to yield bread-like results. Read below for the two that yield the best results.
- Instant yeast: an essential ingredient that helps the king-cake rise. It’s included inside the bread mix above, but should you use the alternative gluten-free mix, I also include the amount.
- Sugar: helps activate the yeast and sweeten the dough -it’s a sweet dough, after all.
- Butter: a necessary ingredient that gives the dough moisture. Read below for a dairy-free alternative.
- Eggs: add protein and moisture and bind the dough. you’ll find substitutes in the notes below but they will change the texture.
- Vanilla extract: a classic ingredient that adds flavor.
- Warm milk: this is the liquid in this sweet bread dough. Read below for substitutes.
- Warm water: used to activate the yeast. Not hot, not cold, warm to the touch.
For the cinnamon filling:
- Brown sugar: preferred to white sugar because it won’t melt into the dough thanks to the molasses.
- Ground cinnamon: the star of the show in the filling!
For the icing/glaze:
- Powdered sugar: used to sweeten and as the base of the glaze.
- Vanilla extract: a little to give it flavor. Use clear vanilla if you have it.
- Milk: gives the glaze a brighter white color.
- Colored sanding sugar: used to decorate the king cake. Classic colors are green, purple and gold.
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 gluten-free flour (any will work) 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 above and in the recipe card, 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 a flour mix specifically blended for baking yeast-based breads. This mix is different than the ones you use to cook gluten-free pancakes or baking gluten-free cookies.
The two gluten-free flour baking mixes I recommend are Pamela’s Gluten-Free Bread Mix and King Arthur Flour Gluten-Free Bread Mix. They’ve both been tested many times using this recipe and method. I cannot make any recommendations for homemade mixes for this 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 refrigerator, or do a 1.5 to 2-hour rise on the counter at room temperature and bake it the same day. 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. - Top layer
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. If refrigerating, cover with plastic wrap. - 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 full of tips 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; the maximum I recommend replacing in any baked recipe is 2. This recipe was not developed to use an egg replacer; therefore, I cannot stand by the inconsistent results from using an egg substitute, which tends to be dense.
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) best value!
- 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 is 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!)
Watch how it’s made:
Ingredients
King cake dough:
- 4 cups Gluten-Free Bread Mix, see recommendations below
- 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 to 2 hours or overnight in the refrigerator, lightly covered with plastic wrap. 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.
Notes
Equipment
Jo Ann says
I made this yesterday and it was very good. It tastes like a honey bun!!! I used Pamela’s bread mix because I had some left over from when I used to make bread with it. I prefer GF Jules bread mix as it is much lighter and softer. The next time I make this recipe (and I WILL use your recipe) it will be with her bread mix.
Laura says
That’s great to know! I’ll have to try it with a Jules bread mix sometime! Thanks for sharing!
Carol says
So yummy! And it came together easily. I cut the recipe in half, because I was worried I’d like it too much! I was right. LOL. I filled it with almond paste.
Thank you!
Lucy says
This was awesome!
Dayna says
Perfect king cake recipe!
Sarah says
Made this gluten-free king cake this weekend to make sure it turned out. It was FANTASTIC and it was devoured by non-gluten-free peeps too! I’ll be making it again Monday to celebrate Mardi Gras on Tuesday. GREAT recipe.
Carla says
Such a great king cake recipe!
Jackie says
This was so good! reminds me of the king cake at home in New Orleans
Vicki says
I was so sad thinking I couldnt have king cake this year since I am now gluten free. Made your recipe today and was so thrilled it tasted like the real thing!!!
haley says
This was perfect king cake!
Estella says
I’ve been making this gluten-free king cake recipe for years and it’s THE BEST.
Lorraine says
Still rising in a warm area, but it was difficult to squeeze out of the bag for me so I had to roll each layer with my hands and ended up with 3 layers. Can’t wait to see how it comes out after it is baked. I will update when it is finished.
Laura Fuentes says
I hope you enjoyed it! Yes, if the opening is too small, it can be tough to push out. 3 layers work!
Alexa Mahon says
i just made a test run of this today and it did not rise at all. i followed the recipe to the T. in reading the comments you said to measure out the yeast but i only put a packet since that was the parentheses next to the meaurement. cout this be why? i measured the temp of all my liquids and all were between 100-110F.
Laura Fuentes says
The packet inside Pamela’s gluten-free flour is 2 1/2 tsp of yeast and a single yeast packet is 2 1/4tsp. Both are sufficient for it to rise. If you’re making it by measuring the yeast in bulk, I recommend 3tsp (I like to give it a bit more oomph). Which method did you use for the rise? The fridge? on the counter?
Sandi says
Was this supposed to be covered when put in the refrigerator overnights? I just took it out and it seems dried out.
Laura Fuentes says
When rising in the fridge, I usually cover it with plastic wrap but it’s not essential. Once baked and glazed, it’s the same.
Deborah says
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 says
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 says
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 says
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 says
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 says
Could you stuff this with a cream cheese filling?
Laura Fuentes says
I have not tried stuffing it but you could after the first oval-base is done and before you zig-zag your tops.
Nikki says
Are you able to shape the dough in more traditional ways (e.g. without the piping bag) or is the dough unruly?
Laura Fuentes says
The dough is more like a really thick batter which is why you need a zip or piping bag as shown.
Kim says
I don’t have a stand mixer. But I persevered and the dough did just what it was supposed to do! Oh my goodness, it was also easy enough to shape without using the Ziploc bag! I am so excited to have a gluten free king cake recipe.
THANK YOU!
Roby says
How much extra should I add if I live in high elevations over 8000 feet (Rocky Mountains of Colorado)? Thanks!
Laura Fuentes says
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 says
Roby – Have you tried this yet at high altitude? If so, how did it turn out and what modifications did you make?
Jamie says
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 says
So happy to hear this recipe has been a success for you!
DJ says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Could I use the dough setting on my bread machine to mix this? I don’t have a stand mixer.
Laura Fuentes says
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!
Johnnie Putman says
I can’t wait to make this King Cake for early Marfi Gras this year. To my shock when I clicked the Amazon link for Pamela’s 19 oz bread mix I found it at over $16 a bag! It is $10 cheaper ($6.59) at a wonderful source for gluten free foods and mixes, Vitacost. Thanks for the detailed recipe and video!
Laura Fuentes says
Glad you found it cheaper!
Sally Lou says
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 says
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 says
I have. I feel that the “bread” flour gives this recipe a softer texture. Definitely worth buying for this gluten-free King Cake recipe
Lindsey says
Can’t wait to try this! What size cake box would I need for this cake?
Laura Fuentes says
I don’t usually put it in a box. When I need to ransport it, I put it on a baking sheet. So, I guess the size of a baking sheet.
Dillon says
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 says
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 says
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 says
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 says
Your cake is so pretty. What sprinkles are you using?
Laura Fuentes says
I bought some Mardi Gras colored sprinkles on Amazon.
Cathy says
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 says
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 says
I’m so glad you enjoyed this recipe.
Linda says
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 says
Hi there, Can I use coconut milk instead of regular milk? Not the canned kind but Silk coconut milk?
Laura Fuentes says
Yes, you can use coconut milk. Enjoy.
Judy says
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 says
Hi Judy, the ring should be about 12 inches round -give or take.
Kristy says
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 says
Brilliant adaptation!
Jody says
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 says
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 says
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 says
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 says
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 says
Trying make this GF and vegan. Have you tried a good egg replacer for this recipe? Thanks
Laura Fuentes says
I tried it with flax egg, did not turn out too well. Sorry!
Kristin says
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 says
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 says
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 says
You made my day. Thank you, Barbara! I’m so glad this was a hit with your daughter and her friends.
Amye Webster says
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 says
I’m glad it was a hit!
Katie Monson says
Do you have an opinion on using a ring mold (like a Bundt pan) for this instead of piping?
Laura Fuentes says
I haven’t tried it that way but you could fill the ring mold with the batter, make layers of the cinnamon sugar, let it rise, and then bake. Baking time will change since it’s thicker/taller.
Katie Monson says
Thanks, i’m going to try it and report back. My first attempt spread out too much, but was still delicious!
Caroline says
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 says
It has a bit of a different texture but you can use it. Enjoy!
Trina says
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 says
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 says
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 says
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 says
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 says
I have not. The cake isn’t that big. You can also freeze extra slices or make two smaller cakes.
Cherie says
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 says
That is correct, you warm the milk prior to mixing with flour. I warmed it in the microwave. Enjoy!
kerri says
Made this today — amazing! Easy to do and I think it tastes better than the regular kind. Thank you!
Laura Fuentes says
I’m so glad you love it!
Fran V. says
This is the Best GF King cake recipe !! I ‘ve made 4 for family and friends . So wonderful and fun to make !
Laura Fuentes says
Awesome!!
Becky says
Could this be made milk free? I’ve also got a hefty milk allergy.
Laura Fuentes says
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 says
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 says
I’m so glad Patty!
Julie says
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 says
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 says
I’m so glad Trina!! Happy Mardi Gras!!
Nicole says
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 says
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 says
Do you think you could use a dairy free milk instead of regular milk?
Laura Fuentes says
Yes. A vanilla flavored non-dairy milk will really make up for the lack of dair flavor.
Nicki says
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 says
Nicki, it will rise while baking but it should have risen some. Let me know how it goes!
Heidi says
Is a hand mixer ok to use? I don’t own a stand mixer. 🙁
Laura Fuentes says
absolutely! a hand mixer and a bowl works great too!
gj says
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 says
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.
Megan says
Im planning to make this & I have questions… do you put a baby in it, like traditional kings cake? Also, would it work to put the dough in a bundt type cake pan? Or is it just better to stick with the recipe as written? Anybody talk about doing it that way?
Laura Fuentes says
Please read the post and watch the video, it will be very helpful. the baby is added at the end, after baking. I have not used a bundt pan for this, I’ve always made it oval, like a traditional king cake.
Jennifer says
What do you do with the 2 tbsp of milk?
Laura Fuentes says
brush the king cake.
Joel says
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 says
I believe one of the 19oz packages will work but I haven’t measured it by weight.
Lauren says
I tried this recipe tonight. I think I followed all the directions right but it did not rise. Any suggestions?
Laura Fuentes says
what gluten-free bread mix did you use?
Carol says
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 says
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 says
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 says
Enjoy Julie!
Lisa says
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 says
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 says
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 says
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 says
yes, just don’t omit. Enjoy!
Hailee says
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 says
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 says
I’m glad to find this, i looked on web for gluten-free recipes in years past but never found. Thank you.
Laura Fuentes says
enjoy!
Tara says
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 says
What gf flour mix did you use?
tony says
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 says
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 says
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 says
I’m so glad you enjoyed it Laurie!
Heidi says
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 says
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 says
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 says
I have not experimented yet! I want to!!
Jordianna says
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 says
I am so glad you enjoyed it Jordianna!
Merry says
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 says
Merry, you actually bake the cake first and then lift it to insert the plastic baby under the cake once cooled.
Alma says
Wow, this recipe sounds awesome! I love Pamela’s!!! Definitely going to try this next week. Thanks!