Gluten-Free Baba au Rhum

Delight in the irresistible decadence of Gluten-Free Baba au Rhum, a classic French dessert reimagined for gluten-free indulgence! This recipe combines a light and airy gluten-free batter with the rich warmth of a dark rum syrup, creating a moist and flavorful treat that's perfect for special occasions or dinner parties. Each golden-brown baba is soaked to perfection, ensuring every bite is infused with aromatic vanilla and rum. Topped with velvety whipped cream and optionally garnished with fresh berries or mint leaves, this dessert is as elegant as it is satisfying. Effortlessly made with simple ingredients like gluten-free flour, eggs, and butter, this gluten-free spin on a traditional baba au rhum preserves all the charm of its classic counterpart while catering to modern dietary needs.

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 6

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
• 0 Optional: Fresh berries or mint leaves, for garnish

Directions

Step 1

In a large mixing bowl, combine the gluten-free flour, instant yeast, granulated sugar, and salt.

Step 2

In a separate bowl, heat the milk until warm but not hot. Add the melted butter and stir to combine.

Step 3

Add the eggs to the milk mixture, whisking thoroughly.

Step 4

Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.

Step 5

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.

Step 6

Preheat your oven to 180°C (350°F) and grease a muffin tin or small bundt pans.

Step 7

Spoon the batter into the prepared molds, filling them about halfway.

Step 8

Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Step 9

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.

Step 10

Stir until the sugar dissolves completely, and then bring to a simmer.

Step 11

Remove from heat and stir in the rum. Let cool slightly.

Step 12

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.

Step 13

Place the slightly cooled cakes into a large shallow dish and pour the rum syrup over them, ensuring they are well soaked.

Step 14

Allow the cakes to absorb the syrup for at least 30 minutes, turning them occasionally.

Step 15

While the cakes soak, whip the cream with the powdered sugar until soft peaks form.

Step 16

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

Serving size	1299.2 grams (1299.2g)

Amount per serving	% Daily Value*
Calories	2973

Total Fat 136.80g	175%
Saturated Fat 77.90g	390%
Polyunsaturated Fat 0.10g
Cholesterol 904mg	301%
Sodium 2700mg	117%
Total Carbohydrate 332.60g	121%
Dietary Fiber 8.20g	29%
Total Sugars 181.70g
Protein 30.10g	60%

Vitamin D 175IU	873%
Calcium 298mg	23%
Iron 5mg	27%
Potassium 649mg	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.

Source of Calories

Fat: 45.9%

Protein: 4.5%

Carbs: 49.6%