Most wheat-free baking isn’t worth my time or effort. But when it comes to parties, I hate to be left out of all the fun. I have some Jules Gluten Free flour in my pantry, so I used the recipe from her blog, slightly modified. I have no idea how well this would work with other wheat-free flours. I did use brown sugar in the filling, which does contain some fodmaps. You could easily substitute regular granulated sugar. I also added some King Arthur gluten free cake enhancer. It did seem to help keep the pastry moist.
- 1/4 cup warm water (110 F)
- 1 Tbs. granulated cane sugar
- 2 1/4 tsp. (1 packet) yeast
- 1/2 cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 3 Tbs. granulated cane sugar
- 1/4 cup lactose-free milk (dairy or non-dairy)
- 2 large eggs (room temperature)
- 3 cups Jules Gluten Free™ All-Purpose Flour
- 1 1/2 tsp xanthan gum
- 4 tbsp King Arthur Cake Enhancer (optional)
- 1/2 tsp. ground nutmeg
- 2 tsp. gluten-free baking powder
- 1/2 tsp. salt
- 2 Tbs. milk (dairy or non-dairy) for brushing on pastry before baking
- 3/4 cup packed light brown sugar
- 1 1/4 cup chopped pecans
- 4 Tbs. butter or non-dairy alternative, melted
- 2Tbs. gluten free flour
- grated zest of 1 orange
- 1 cup confectioner’s sugar
- 1-2 Tbs. freshly squeezed orange juice
- colored sugar (purple, gold and green)
Combine the filling ingredients and set aside.
In a small bowl, combine the warm water, 1 tablespoon sugar and yeast; stir and set aside to proof.
In a large mixing bowl, blend the remaining 3 tablespoons sugar and butter until light and fluffy. Add the milk and eggs and beat until well-integrated. Add only 2 cups of Jules Gluten Free™ All Purpose Flour, salt, baking powder, xanthan gum, cake enhancer, and nutmeg and mix well. Stir in the proofed yeast-sugar-water mixture, then add the remaining 1 cup Jules Gluten Free™ All Purpose Flour. Beat another 1-2 minutes, until the dough is clumping together and is not too sticky.
Turn the dough out onto a large sheet of baking parchment, dusted lightly with Jules Gluten Free™ All Purpose Flour (be sure to have enough counter space, at least 30 inches wide). Roll the dough out to an elongated rectangle 24-30 inches long by 9-10 inches wide. Sprinkle the topping mixture, spreading to the ends of the rectangle, but leaving 1/2-1 inch without toppings on each of the long sides of the rectangle.
Pick up one long edge of the parchment and use it to gently roll up one of the long sides of the rectangle, rolling it as you would a jelly roll. Once the entire pastry is rolled upon itself until no pastry remains unrolled, a 24-30 inch long roll will remain. Gently pull the two ends of the roll together to form a circle or oval. Dabbing the ends of the pastry with water, join the ends together to close the circle. Transfer the parchment with the pastry on it to a rimless baking sheet.
Brush the milk on top of the exposed pastry, then using a large sharp knife, make a cut in the top of the pastry every 2 inches to expose one layer of the roll. Spray a sheet of wax paper with cooking oil, then cover the cake and let rise in a warm spot for 20-30 minutes like a warming drawer or an oven heated to 200º F then turned off.
Preheat oven to 350º F (static) or 325º F (convection).
Remove the wax paper from the cake and bake for 20-25 minutes.
Allow the cake to cool completely before icing. Once cooled, insert a pecan or toy baby into the cake to hide it.
Combine 1 tablespoon orange juice with 1 cup confectioner’s sugar. Dribble in more orange juice a little bit at a time until the icing can be drizzled, but is not so thin that it will just run off. Drizzle the icing all over the cake then sprinkle the colored sugar on while the icing is still wet. Allow icing to set before serving.