Epiphany Cake Gluten. Recipe
We are all increasingly aware of food intolerances and we do not want anyone to stop enjoying traditional recipes for that reason. That is why we have prepared this gluten-free recipe for roscón de Reyes, so that those who are intolerant to this protein or those who suffer from any type of allergy to wheat, can snack or have this delicious traditional Christmas sweet at home.
The gluten-free roscón de Reyes recipe is not too far from the traditional roscón recipe, although certain precautions must be taken. It is not enough just to use gluten-free flour, but it is also necessary that the oven where the recipe is to be made as well as the kitchen utensils are also gluten-free to avoid cross-contamination.
Since we are going to ferment and take very slow inside the refrigerator, it is not going to be necessary to make a starter dough or preferment but we are going to mix all the ingredients from the beginning. With this in mind, we will explain step by step how to make a gluten-free roscón de Reyes.
IngredientsFor 4 people
- Whole milk 130 ml
- Orange blossom water 25 ml
- Sugar 125 g
- Eggs 2
- Butter 75 g
- Salt 5 g
- Orange zest
- Gluten-free bread flour 375 g
- Potato starch 50 g
- Baker's dry yeast 16 g
- Whipped cream for filling
- Frosty dehydrated fruit for garnish
How to make Roscón de Reyes without GlutenDifficulty: medium
- Total time 50 m
- Elaboration 30 m
- Cooking 20 m
- Repose 12 h
We start by kneading the roscón dough. For this, we put all the ingredients in a kitchen robot or in a kneader. Mix for about 10 minutes and let it rest for 20 minutes. We repeat the operation two more times, always kneading 10 minutes and leaving another 20 to rest, totaling an hour and a half between the 3 kneads and the three rests.
We put the dough in a bowl, cover it with kitchen film and let it rest overnight in the fridge so that the leaven is slow and at the same time, so that the dough cools down, which will make it more manageable. It is impressive how much the dough rises. The next day, we shape the two donuts, and let them ferment for half an hour in a warm and humid environment. You can do it in the oven turned off.
When each roscón has risen, we take it out of the oven, we hide the surprise by putting it underneath and paint with a brush dipped in beaten egg the roscón to proceed with its decoration, which we will do to taste, with a little sugar moistened with orange blossom water and with sliced almonds. If you like, you can make two different ones, some with frosted fruits and others without them, so that there is something for everyone, as in this recipe for celiac donuts.
Bake with heat in both vault and hearth at about 230º, and remove when each roscón has a nice color, after about 14-16 minutes of cooking. Remember that each oven has its times, it is better to be guided by the experience. Let the roscones cool, and if we want to make a filling, cut it in half with a serrated knife and fill it with pegotitos of whipped cream.
With what to accompany the roscón de Reyes gluten-free
The roscón de Reyes gluten-free is as rich as any other roscón de Reyes, it is very fluffy and soft and will appeal to everyone at home, whether they are celiac or not. Remember that you must avoid cross contamination at all times so do not bring it to the table along with other donuts made with wheat flour or other cereals, or all the effort will have been useless. With a glass of cold milk, it is perfect.Tags: Vegetables And Legumes Fish Meats And Birds