Sat. Dec 3rd, 2022
How to make a gluten-free Roscón de Reyes

If you are celiac or among your family and friends there is someone who has an allergy or intolerance to gluten, it is essential to avoid foods that contain this protein, so as not to suffer the adverse reactions that it could cause. At Christmas, people with celiac disease should be especially careful when eating sweets typical of these dates, making sure that gluten is not present in their composition. Undoubtedly, the roscón de Reyes is one of the most traditional Christmas delicacies and the good news is that it can be made without gluten and be just as rich and fluffy. In this OneHOWTO article we show you, step by step, how to make a gluten-free Roscón de Reyes, so that everyone can enjoy its flavor as a perfect snack or dessert for the most magical lunches and dinners of the year. Take note, because this is a simple recipe, although it does require some time.

Steps to follow:

Preparing a gluten-free Roscón de Reyes requires making two mixtures, which will be joined later to shape the dough. To make the first, heat the milk in a saucepan and when it is lukewarm (not too hot) pour it into a large bowl. Add the yeast and let it act for a couple of minutes.


Next, beat the eggs and add them to the bowl along with the sugar , a little orange or lemon zest, whichever you like the most, and the dash of orange blossom water . Mix very well with a fork so that the ingredients are integrated and the sugar dissolves completely. Booking.


In a separate bowl, place the butter and melt it with the help of a fork. To make it easier, you should take it out of the fridge a few hours before making the roscón. When the butter has a smooth texture, like ointment, it is time to add the flour and potato starch . Mix with your own hands, to form the dough and do not forget to add the half tablespoon of salt.


As a next step, you will have to bind the contents of the two bowls , pouring the milk, eggs and sugar into the flour. Once done, mix first with a fork and start kneading with your hands. You’ll find it more comfortable to do this by taking the dough out of the bowl and working it out on a clean, smooth surface like a board or countertop. Knead between about 10 or 15 minutes .


Cover the dough with a clean cloth and let it rest for 20 minutes . You will have to repeat this operation two more times , that is, after 20 minutes, knead another 10 again and repeat the rest for 20. Once this time has elapsed, do it once more. In total there will be three periods of kneading of 10 minutes and another three of rest of 20 minutes.


After this time, the dough will have risen and you can now give the characteristic shape to the roscón . To achieve this, you will have to stretch the dough with the help of a rolling pin but without leaving it too thin. Next, make a hole in the center and clear the central part with your hands, pushing the dough to the sides.


Once ready to go into the oven, cover the roscón again to give the dough time to rise once more. Another 20 minutes will suffice. While you wait, preheat the oven to around 200ºC .


When it reaches the ideal temperature, paint the roscón with beaten egg and introduce it with heat up and down. Depending on the appliance, the cooking time in the oven ranges from 15 to 20 minutes .


Once the roscón is done, let it cool on a rack and decorate it as you like: with candied fruit, icing sugar, laminated almonds…

Now that you know how to make a gluten-free Roscón de Reyes, if you also want it not to be very high in sugar, we recommend combining these two recipes and learning how to make a sugar-free Roscón de Reyes , which you can follow but using gluten-free flour.

If you want to read more articles similar to How to make a gluten-free Roscón de Reyes , we recommend you visit our Food and drink category .

  • If you have a mixer or a kitchen robot that has this function, it will be even easier for you to make a gluten-free roscón de reyes, since you will achieve a perfect kneading with less work, but keep in mind that you must maintain the same times, it is say 10 minutes of kneading, 20 of rest and repeat it, also 3 times.
  • Take special care with possible cross-contamination if you are going to prepare a Roscón de Reyes for people with celiac disease, allergies or gluten intolerance. You must use exclusive containers and utensils for gluten-free preparations, including a specific baking tray.
  • If you want to fill your gluten-free Roscón de Reyes, you can do it with cream, pastry cream, truffle… but make sure that the ingredients that these delicious proposals contain do not contain gluten.
  • Do not forget to include the surprise (a little gift or the bean and the figure of the Wise Man) in the roscón.