This gluten free stollen is very simple to make and tastes wonderful. It’s suitable for people with coeliac (celiac) disease or allergies to dairy and soya. It’s one of my favourite gluten free Christmas treats.
My poor little girl is off school today missing her school party for which these were made. I will therefore just share the recipe and then get back to looking after her!
It inspired me to try and make a dairy and gluten free stollen, and as it was a success I thought I would share it straight away.
I’ve updated this recipe – December 2016.
Made with my wholegrain gluten-free flour blend there is no need for as much liquid and xanthan gum as before and because it stays together well you can serve it in slices or cut into ‘bites’…the choice is yours. I hope you enjoy it!
Best eaten on the day it’s baked, or sliced and warmed in the microwave in the days afterwards. Like all fresh baked goods without preservatives this will become dry the day after it’s made. It can be frozen.
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Gluten Free Stollen (Dairy Free, Soya Free)
This gluten free stollen is so easy to make and tastes wonderful. It can also be made dairy free and soya free.
- 80 ml dairy-free milk
- 14 g dried active yeast
- 250 g Free From Fairy gluten-free self-raising flour or Free From Fairy plain flour plus 2.5 tsp baking powder
- 1 tsp xanthum gum
- 1 tsp mixed spice
- 25 g granulated sugar
- 200 g raisins or a mixture of dried fruit that takes your fancy
- 30 g mixed peel or 30g more dried fruit
- Zest 1 clementine
- 30 g ground almonds
- 50 g melted coconut oil plus a little more to brush on top once baked
- 2 medium eggs beaten
- Half tsp balsamic vinegar
- 200 g marzipan
- Icing sugar to cover
- Warm the milk in a glass jug for 25 seconds on full power in the microwave
- Add the yeast to the milk and set aside for 10 minutes
- Place the flour, xanthum gum and mixed spice into a large bowl, then add the sugar, dried fruit, clementine zest and almonds. Mix well
- Add the coconut oil, eggs, vinegar and milk/yeast mixture
- Mix the ingredients well until they come together into a sticky dough, getting your hands into the mixture and giving it a good squish!
- Turn the dough onto a piece of clingfilm. Scatter the dough with gluten-free flour, cover with another piece of clingfilm and roll out into a rectangle measuring approx. 30cm by 25cm
- Place the marzipan on another piece of clingfilm. Cover with clingfilm and roll into a rectangle shape measuring approx. 30cm by 12cm
- Remove the clingfilm from the top of the dough and place the marzipan (minus clingfilm!) in the middle of the dough
- Fold the dough over (using the clingfilm to help) and seal the edges with your fingers, sandwiching the marzipan in the middle of the dough
- Cover with a piece of used clingfilm and leave in a warm place for an hour and a half
- Once the dough has risen (it won't rise much) remove the clingfilm, place on a baking tray and bake in a pre-heated oven at 180 degrees, 160 degree fan for 25-30 minutes
- Remove from the oven when golden and brush with melted coconut oil while still warm
- Finally sprinkle generously with icing sugar and leave to cool before cutting into slices or bite sized pieces
If you want to buy my flour blend you can do so by clicking on the picture below…
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