For a long time, I believed that celebrating Epiphany with a "gluten-free" galette des rois had to be a compromise: either a pastry that breaks, or a top-notch frangipane but a rather sad lamination.
And then I tested, retested, and finally found a healthy method that works in a normal kitchen, without lab equipment: a gluten-free puff pastry with butter, worked in the cold, with a mixture of flours that gives crispness and layers.
Here, I'm sticking with the most classic recipe possible: a frangipane (almond cream + pastry cream). That's the "traditional galette" taste I'm looking forward to in January.
My little personal touch doesn't change the essence: a bit of orange zest in the frangipane, and a few diced pears (in winter) to add some moisture. It's still a galette des rois, not a fruit tart.
Technically speaking, the secret is simple: everything must remain very cold (butter, dough, work surface). Since gluten isn't there to provide elasticity, the focus is on resting time, a good binder (psyllium), and clean lamination.
You will see that it is quite easy to obtain a galette that holds its shape, puffs up, and is crispy, while avoiding the disadvantages of gluten, which more and more people are finding difficult to tolerate.
And if you're cooking for people with gluten sensitivities, this is also a reassuring recipe: simple ingredients, no need for industrial mixes. You can just check that your powders and flours are certified gluten-free to avoid any traces.
Gluten-free King Cake
4
people1
hour2
minutes38
minutes807
kcal1
hour40
minutesA recipe for a perfectly flaky ( gluten-free ) galette des rois , golden and crispy, with a generous frangipane filling that smells wonderfully of almond. The little twist: a touch of orange zest and a few pear pieces for a melt-in-your-mouth texture.
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Ingredients
230g . 1/2 rice flour, 1/3 cornflour, 1/5 buckwheat flour)
8 g of blond psyllium
6 g of fine salt
12 g of sugar
200g very cold unsalted butter (for lamination)
110 g of very cold water
1 teaspoon of apple cider vinegar
1 egg (for the egg wash)
1 bean (to draw lots for the king)
80g of whole milk
1 egg yolk (for the pastry cream)
18g sugar (for the pastry cream)
10g of cornflour (for the pastry cream)
100g of almond flour
80g softened butter (for the almond cream)
70g sugar (for the almond cream)
1 egg (for the almond cream)
10g of amber rum
1 teaspoon of finely grated orange zest
120g of pear (fresh, diced)
15g of flaked almonds (optional, for the topping)
Equipment that may be useful to you
Preparation steps
- Prepare the gluten-free dough: In a bowl, combine the flour mix, psyllium husk, salt, and sugar. Add the very cold water and vinegar, then mix with a spoon until a smooth dough forms. Finish by gathering the dough by hand without kneading it for too long.
- Form a rectangle (approx. 2 cm thick), wrap in cling film and place in the freezer for 25 minutes (or in the refrigerator for 45 minutes). The dough needs to be very cold and firm.
- Prepare the butter for lamination: place the 200g of cold butter between two sheets of baking paper and pound/roll out to form a square of approximately 14 x 14 cm. Refrigerate for 10 minutes if necessary.
- Lightly flour your work surface with cornstarch. Roll out the dough into a rectangle large enough to enclose the butter (approximately 16 x 28 cm). Place the butter in the center, fold the dough over to completely enclose it, seams down.
- Perform one simple turn: roll out into a long rectangle (without forcing it, keeping the corners), then fold it in thirds like a letter. Rotate a quarter turn, wrap in cling film, and freeze for 15 minutes.
- Repeat twice: one more single turn, rest for 15 minutes in the freezer, then one last single turn, rest for 15 minutes in the freezer. You have 3 single turns in total.
- While the eggs are resting, make the pastry cream: heat the milk. In a bowl, whisk the egg yolk with 18g of sugar, then add 10g of cornstarch. Gradually pour in the hot milk while whisking, return to medium heat, and cook for 1 to 2 minutes, stirring constantly, until thickened. Transfer to a bowl, cover with plastic wrap, pressing it directly onto the surface, and let cool slightly.
- To make the almond cream: cream 80g of softened butter with 70g of sugar. Add 1 egg, then the ground almonds, rum, and orange zest. Mix just until combined.
- Make the frangipane: incorporate 70g of pastry cream (warm or cold) into the almond cream. Refrigerate for 10 minutes to allow it to set.
- Preheat the oven to 200°C (fan oven). Drain the diced pears on paper towels: less water means a better flaky galette.
- Roll out the gluten-free puff pastry to a thickness of 3 mm. Cut out two 18 cm discs. Place the first one on a baking sheet lined with parchment paper.
- To fill: spread the frangipane, leaving a 2 cm border. Distribute the diced pears, then hide the bean. Lightly moisten the border with water.
- Place the second disc, weld by pressing gently, then crimp the edge (small notches with a knife) for a clean closure.
- Egg wash: Beat 1 egg and lightly brush the galette (without letting it drip down the sides, otherwise it will prevent the puff pastry from forming). Place in the freezer for 10 minutes to firm up.
- Apply a second coat of gilding, then score the design with a knife (without piercing). Make 4 or 5 small, discreet holes to allow steam to escape. Sprinkle with slivered almonds if desired.
- Bake for 18 minutes at 200°C, then reduce the temperature to 180°C and continue baking for another 20 minutes, until a deep amber color. Let it cool for 15 minutes before cutting: the frangipane will stabilize and it will be cleaner.
📊 Nutritional Information
1 serving (approx. 165g)
| Nutrient | Value |
|---|---|
| Calories | 807 kcal |
| Proteins | 12.1g |
| Carbohydrates | 53.4g |
| including sugars | 23.2g |
| Lipids | 61.2g |
| including saturated fatty acids | 32.7g |
| Fibers | 5.9g |
| Sodium | 610mg |
| Vitamins | |
| Vitamin A | 36% AJR |
| Vitamin E | 22% AJR |
| Vitamin B2 | 18% AJR |
| Minerals | |
| Phosphorus | 28% AJR |
| Magnesium | 21% AJR |
| Calcium | 12% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you prepare the galette des rois dough the day before, keep it covered in cling film in the refrigerator. The next day, let it sit at room temperature for 5 minutes just to make it easier to roll out, then work with it quickly while it's still cold.
💡 Chef's Tips
Keep everything cold (dough, butter, rolling pin if possible): if it softens, stop and put it back in the freezer for 10 minutes. To prevent the galette (containing a gluten-free flour mix, which is more delicate) from becoming soggy, dry the pear well and don't overload it with fruit. The egg wash shouldn't run down the side: that's the classic pitfall that makes the layers stick together.
🔄 Variations
- King cake with frangipane and apples: replace the pear with diced apples (same quantity), always well dried.
- Fruit-free recipe: If you want to keep your galette des rois 100% traditional, you can also omit the fruit, but it might become a little too dry. A good idea would be to add some well-cooked rice (or other water-retaining and neutral-tasting ingredients), but I haven't tested this method.
- For a more fragrant recipe: add a pinch of cinnamon to the gluten-free frangipane if you like the winter spice aspect.
