This is going to be a long and maybe odd question(s): I'm gluten free and have wanted to make this King Cake for a long time but haven't done it yet and this seems to be a good forum for my question(s). Anyway, I make Sourdough Bread Boules just about every day and they are gluten free & phytic acid free only because I ferment the dough in the refrigerator a minimum of 48 hrs and sometimes longer (which seems to not cause the dough to develop a more "sourdough" flavor which is okay with me). I can eat this fermented sourdough easily without any flare-up problems. I learned about fermenting the dough on the internet from a Lebanese baker in California. If I make this dough recipe for the King Cake, could I ferment the dough in a lightly oiled bowl in the refrigerator the 48 hrs I mentioned above and still have the recipe work? As well, for the filling could I substitute the KAF GF flour for the small amount of regular flour required? I've thought long and hard on these requirements for my GF diet and baking and think that they could possibly work as it (48 hr dough fermentation) seems to work well for Angel Biscuits and as well pastry dough that I also ferment 48 hrs before forming and baking with no gluten digestive problems. What do you think? Should I just go for it? Was additionally considering making a pound cake recipe I have, but substituting your GF All Purpose Baking Mix which includes all the leavening. The only reason I've not done this one yet is the recipe calls for 2 sticks of butter and what a waste of butter if it doesn't work out in the end. Any ideas on my theory on the pound cake? Love all your recipes and baking suggestions as well as your YouTube videos which are so helpful (for me anyway).

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