Dough: In a mixer bowl, combine starter, water, egg, egg white, butter, vanilla, and Greek Yogurt. Mix for 1 minute. Add vital wheat gluten and 2 cups white whole wheat flour. Mix well. Allow dough to rest for 20 minutes. Add salt. Mix well. Add remaining flour in small increments, until dough pulls slightly away from the sides of the bowl. The dough will be sticky. Allow dough to ferment for 4 hours at room temperature; doing a set of stretch and folds every hour for 3 sets. Cover dough and place it into the fridge for at least 10 hours. Filling: Combine the filling ingredients together until crumbly. Set aside. Assembling: Remove the dough from the refrigerator. Divide into two equal pieces. If your OCD kicks in, weigh each piece, you will feel better :) Sprinkle brown rice flour or sprouted flour on your cutting board. Take one piece and roll it out into an 18 inch by 6 inch rectangle. Spread 1/2 of the filling over the dough. Roll up like a jelly roll or fold the dough over each other and seal together. Shape into a circle by overlapping the ends. I placed one roll into a greased bundt pan and the other I shaped in the traditional King Cake shape; an oval on parchment paper. Allow the cakes to rise/proof for 1 hour. They should be puffy and almost doubled. Baking: Preheat oven to 375 degrees F. When oven is preheated: place the cakes into the oven. Bake for 25-30 minutes; until lightly browned or an internal temperature of 200 degrees F. Remove from the oven and cool. Frosting: I use hand blender and bend the cream cheese, half and half, and sweetener together until smooth. The frosting should be pourable to drizzle over the cake. Divide into 3 dishes. Tint with food colorings. Frost cakes, varying the colors as shown. 2 king cakes, 12 servings each.