Begin by combining warm milk and yeast in a large mixing bowl. Allow it to sit for approximately 5 minutes until foamy.

Add melted butter, granulated sugar, eggs, vanilla extract, lemon zest, and orange zest to the yeast mixture. Mix thoroughly.

In a separate bowl, whisk together gluten free all-purpose flour blend, almond flour, and salt.

Gradually incorporate the dry ingredients into the wet mixture, stirring until a dough forms.

Transfer the dough onto a floured surface and knead it for 5-7 minutes until smooth and elastic, adding more flour if necessary.

Place the dough in a greased bowl, cover it with a clean towel, and allow it to rise in a warm place for about 1 hour until it doubles in size.

Combine brown sugar and ground cinnamon in a small bowl.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle measuring approximately 14x10 inches.

Spread the softened butter evenly over the dough, ensuring to leave a small border around the edges.

Evenly sprinkle the cinnamon-sugar mixture over the butter.

Roll the dough tightly from one long edge to form a log, then seal the seam by pinching it.

Shape the log into a ring and place it on a parchment-lined baking sheet, sealing the ends of the ring together.

Cover the ring with a clean towel and let it rise again for about 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the king cake for 25-30 minutes until it turns golden brown and is fully cooked.

Let it cool completely on a wire rack before applying the glaze.

Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Divide the glaze into three separate bowls and color one purple, one green, and one gold using food coloring.

Once the king cake has cooled, drizzle the colored glazes over the cake in alternating sections.

Sprinkle colored sugar sprinkles over the glaze, alternating colors.

Optionally, insert a plastic baby into the bottom of the cake for tradition.