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

In a separate bowl, heat the milk until warm but not hot. Stir in the melted butter.

Add the eggs and vanilla extract to the milk mixture and mix until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.

Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Once the dough has risen, sprinkle some gluten-free flour on a clean surface and roll out the dough into a rectangle, about ½ inch thick.

Spread your filling of choice evenly over the dough.

Starting from one long side, tightly roll the dough into a log. Pinch the ends to seal.

Form the log into a circle, pinching the ends together to create a ring.

Place the King Cake on a baking sheet lined with parchment paper. Preheat your oven to 350°F (175°C) and let the cake rise for another 20-30 minutes.

Bake for 25-30 minutes or until golden brown.

Allow the cake to cool completely and prepare the icing by mixing powdered sugar with a little water until the desired consistency is reached.

Add food coloring to create vibrant icing.

Drizzle the icing over the cooled cake in colorful stripes and add any additional decorations.