Gluten-Free King Cake

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Washington Post


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1 cup warm water

2 1/2 teaspoons active dry yeast

3 tablespoons sugar

1 tablespoon flaxseed meal

2 tablespoons boiling-hot water

4 ounces (1 1/4 cups) almond flour

4 ounces (3/4 cup) corn flour, such as Bob's Red Mill brand (not cornstarch)

4 ounces (3/4 cup) Japanese sweet rice flour, plus more for dusting the pan

4 ounces (2/3 cup) potato starch

4 ounces (1 cup) tapioca flour

1 1/2 teaspoons fine sea salt

1/4 cup packed dark brown sugar

1/2 teaspoon ground cinnamon (do not use Saigon cinnamon, as it thwarts yeast growth)

1/2 cup milk powder (may substitute goat's-milk powder)

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3 large eggs, at room temperature

Vegetable oil, for greasing the bowl and pan

1 miniature plastic baby

1 large egg

1 tablespoon whole milk

3 cups confectioners' sugar

3 tablespoons whole milk, at room temperature

Freshly squeezed juice from 1 or 2 lemons (3 tablespoons)

Red, blue, yellow and green food coloring

Colored sugars and/or sprinkles, for garnish

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