Gluten-Free Baba au Rhum
Indulge in a decadent twist on tradition with this Gluten-Free Baba au Rhum, a dessert that marries French sophistication with dietary inclusivity. These light, airy yeast cakes are crafted with gluten-free flour and soaked to perfection in a luscious dark rum syrup, infusing every bite with warmth and richness. Topped with velvety whipped cream and optional fresh berries or mint leaves, they make the ultimate gluten-free dessert for special occasions or a sweet treat to impress. With approachable steps and universal appeal, this recipe ensures you can enjoy the iconic baba au rhum without compromising on flavor or texture. Perfect for gluten-intolerant foodies craving classic European indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 160 grams Gluten-free all-purpose flour
- 1 packet (7 grams) Instant yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 120 milliliters Whole milk
- 60 grams Unsalted butter, melted
- 3 Large eggs
- 120 milliliters Dark rum
- 200 milliliters Water
- 100 grams Granulated sugar (for syrup)
- 1 teaspoon Vanilla extract
- 200 milliliters Whipping cream
- 2 tablespoons Powdered sugar
- Optional: Fresh berries or mint leaves, for garnish
Instructions
In a large mixing bowl, combine the gluten-free flour, instant yeast, granulated sugar, and salt.
In a separate bowl, heat the milk until warm but not hot. Add the melted butter and stir to combine.
Add the eggs to the milk mixture, whisking thoroughly.
Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.
Cover the bowl with a clean towel and let it rise at room temperature for about 30 minutes, or until it slightly doubles in size.
Preheat your oven to 180°C (350°F) and grease a muffin tin or small bundt pans.
Spoon the batter into the prepared molds, filling them about halfway.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the rum syrup by combining water, 100 grams of sugar, and vanilla extract in a saucepan over medium heat.
Stir until the sugar dissolves completely, and then bring to a simmer.
Remove from heat and stir in the rum. Let cool slightly.
Once the cakes are done, remove them from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack.
Place the slightly cooled cakes into a large shallow dish and pour the rum syrup over them, ensuring they are well soaked.
Allow the cakes to absorb the syrup for at least 30 minutes, turning them occasionally.
While the cakes soak, whip the cream with the powdered sugar until soft peaks form.
To serve, place each baba on a serving plate, top with a dollop of whipped cream, and garnish with fresh berries or mint leaves if desired.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 181.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 298 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
