gluten free / vegan Kringle
January 6, 2013,
Posted in Breads & Pastries, Corn, Desserts, Vegan, Vegetarian Comments:
gluten free / vegan Kringle
Ingredients
Kringle
- 2 c. gluten free flour blend (I used King Arthur brand)
- 1/2 c. non-dairy butter
- 1 Tbs. sugar
- 1/2 tsp. salt
- 2 1/4 tsp. yeast (or one package of yeast)
- 1 Tbs. flax meal + 3 Tbs. water (or 1 egg if you can tolerate it)
- 1/2 c. non-dairy milk
- 1/4 tsp. xanathan gum
Filling
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1 tsp. cinnamon
- 3 Tbs. non-dairy butter, melted
Filling
(Optional)
Glaze
- 1 1/3 c. powdered sugar
- 1 Tbs. non-dairy butter
- 2 Tbs. hot water
- 1 tsp. gluten free vanilla
Note
My sister found a recipe for Kringle that our family has made on all holidays and when we have house guests. I finally got around to converting it. I hope you like it!
Directions
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1.
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| Preheat oven to 350 degrees. |
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2.
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| Mix cold milk with yeast and flax/water mixture set aside. |
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3.
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| Mix dry ingredients and stir in wet ingredients. You may need to use your hands to fully incorporate the ingredients. |
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4.
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| Sprinkle a sheet of wax paper with more gluten free flour blend and roll dough out into a square about 1/4" thick. |
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5.
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| Mix two sugars with cinnamon and set aside. |
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6.
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| Spread melted butter alternate on dough and sprinkle cinnamon/sugar mixture on top, making sure to have even distribution. |
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7.
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| Roll both edges of dough toward the center; pinch ends so they don't open while baking. |
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8.
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| Place parchment paper on a rimmed baking sheet and place kringle on paper. |
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9.
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| Bake 350 degrees for about 25 minutes. |
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10.
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| Remove kringle from oven and let sit to cool for a few minutes. |
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11.
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| Whisk glaze ingredients together and evenly pour over kringle or serve glaze on the side. |
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