Gluten-Free Swedish Tea Ring

Ingredients

• Caputo Fioreglut: This is the only gluten-free flour blend I recommend for this recipe. You can order it from Amazon or Brick Oven Baker. If you are new to Brick Oven Baker, you can use save 10% off your first order with code, Katie.
  • Please be advised, Caputo Fioreglut contains gluten-free wheat starch. It is safe for celiac disease but not for a wheat allergy.
• Sorghum flour: Adds a mild, nutty flavor to the rolls that balances Fioreglut. Use superfine flour if possible.
• Potato Flour: This is not the same as potato starch. Potato flour brings tenderness and moisture to the dough. 
• Tapioca Starch: Lends extra stretch and elasticity to the dough helping with the fluffy soft texture.
• Non-Fat Dry Milk Powder
• Psyllium Husk Powder: There is already psyllium in Fioreglut, but we add more for structure and binding of this particular recipe. If you only have whole husk, use this psyllium husk conversion calculator.
• Instant Yeast: This is not the same as active dry yeast, be sure you have Instant yeast, bread machine, or rapid rise yeast. Also, make sure it's fresh.
• Oil: Any neutral oil will work, such as avocado oil, canola oil or vegetable oil.
• Filling: Butter, granulated white sugar, and ground cinnamon along with raisins and walnuts or pecans.
• Icing: Powdered sugar, heavy cream or milk, and vanilla extract.

*Refer to the recipe card below for exact measurements.

Other Common Variations

• Add Festive Colors: After icing, decorate the top of the ring with colored sanding sugar, green and red candied cherries, or maraschino cherries.
• Nut-Free: Just leave out the walnuts, as seen in this old Betty Crocker Cookbook version I found on Reddit. (This is the same recipe my reader sent me.)
• Almond Apricot Filling: This version from Zestful Kitchen features a filling of cream cheese, apricot jam, almond paste, and dried apricots.
• Cardamom Spice: Add about 1 ½ to 2 teaspoons cardamom powder to the cinnamon sugar mixture, as seen in this recipe from The Dutch Baker.
• Cranberry Almond: Swap the raisins and walnuts for dried cranberries and sliced almonds. Add a touch of almond extract to the icing.

How to Make a Gluten-Free Swedish Tea Ring

Step 1: Mix the Dough

Whisk together the dry ingredients in your stand mixer bowl: Caputo Fioreglut, sorghum flour, potato flour, tapioca starch, milk powder, sugar, yeast, psyllium, and salt.

Warm the water, butter, and oil to about 120°F, then whisk in the eggs. Reheat the mixture in the microwave if needed, to ensure it is 120-130°F. Add the wet ingredients to the dry and mix on medium speed for 3 minutes, scraping the sides of the bowl once or twice, until the dough is smooth.

Step 2: Roll and Fill

Roll the dough into a 9x15-inch rectangle on parchment paper dusted with gluten-free flour to help prevent sticking. Spread with softened butter, then evenly sprinkle the cinnamon-sugar mixture over the top, along with the raisins and walnuts.

Step 3: Shape the Ring

Use the parchment paper to help lift and tightly roll the dough into a log, seam side down. Shape it into a ring, nestling the ends together or tucking one inside the other. My ring was about 10-inches in diameter with a 4-inch center diameter.

With a sharp knife or scissors dusted in rice flour, make 1-inch cuts around the ring, leaving about an inch of dough uncut in the center. Gently twist and pull each section outward so the filling peeks through.

Step 4: Rise and Bake

Cover lightly with plastic wrap or a tea towel and let rise in a warm spot for about 40 minutes. Bake at 375°F (190°C) for 18-20 minutes, until lightly golden and the internal temperature of the bread reaches 200°F.

Cool the ring slightly on a wire rack, then drizzle with the glaze icing. Decorate with colored sugar if you want to make it even more festive!

Storage

This bread is definitely best enjoyed the day it is baked but leftover bread can be kept at room temperature for up to 3 days. You can rewarm individual slices in the microwave. For longer storage freeze leftover portions to reheat and enjoy later or look at the make ahead options below.

Make Ahead Notes

Gluten-free yeast breads are generally best made and then baked right away, but I understand the desire to get some prep done ahead of time. I don't recommend refrigerating the dough overnight because it can easily overproof. Some alternatives would be to partially bake the ring and finish the next day, or bake the ring, freeze, and then reheat in the oven.

Option 1: Freeze Fully Baked

1. Bake the tea ring completely, cool fully, then wrap tightly in two layers of plastic wrap and foil.
2. Freeze up to 6 weeks.
3. Thaw wrapped at room temperature.
4. To refresh: bake at 325°F for 8 to 10 minutes to warm and soften.
5. Add icing right before serving.

Option 2: Par-Bake & Freeze

1. Bake the shaped and risen tea ring at 375°F for 15 minutes, or until it reaches about 150°F internal temperature. It should look set but still pale.
2. Cool completely on the pan.
3. Double wrap in plastic wrap, then wrap in foil. Freeze for up to 1 month.
4. To finish: thaw wrapped at room temperature for 1-2 hours. Unwrap, place on a baking sheet, and bake at 375°F for 15 to 20 minutes, or until golden brown, warmed through, and the filling is sizzling.
5. Add icing just before serving.