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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Gluten Free Stollen (Dairy Free)

17th December 2013 ·

Gluten Free Stollen (Dairy Free)

Dairy-free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Christmas Recipes· Gluten Free Recipes· Gluten Free Seasonal Recipes· Recipes Using Free From Fairy Gluten Free Flour· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

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!

A slice of stollen laying on it's side showing the middle layer of marzipan. The remainder of the loaf is in the background.

I was inspired to create a gluten and dairy free Stollen recipe after seeing a non-allergen friendly version from Nutritious Deliciousness.

It looked like such a delicious treat that I tried to make a safe version straight away. It was a success!

What is Stollen?

Stollen is a traditional Christmas treat packed with nuts, spices and marzipan then dusted with powdered sugar. It comes from Germany where is called Weihnachtsstollen or Christollen. It is the perfect treat to have around the house during the festive period. Plus is makes a great homemade gift.

Is Stollen a Bread or Cake?

Stollen is made with yeast and is a bread. It is left to rise (prove) during the cooking process.

The texture is soft but not as light as a traditional white loaf kind of cake. The added fruits and nuts add a different texture and the marzipan adds both moisture and flavour in addition to another texture.

Overhead shot of a slice of gluten free stollen showing the fruits inside and marzipan layer., The remainder of the loaf is show with its dusting of sugar.

Is Stollen the Same as Fruitcake?

The flavours and ingredients share lots of similarities. But because stollen is a yeasted bread, the texture is really quite different.

If you’re looking for a fruitcake recipe you’ll find my gluten free Christmas cake recipe here and my gluten free fruit cake recipe here.

How to Eat Gluten Free Stollen

Stollen is great eaten as a simple snack cold or slightly warm. Its a brilliant lunch box treat (unless the school is nut-free) during December too. Some people spread butter (or dairy free alternative) on the bread before eating.

You can also repurpose the bread into other desserts like bread and butter pudding. Just don’t forget the custard.

A close up of the cut end of the stollen loaf showing that it is packed with fruit and the middle marzipan layer.

How Long will Stollen Keep For?

This Dairy Free Stollen is 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 it will become dry the day after it’s made but it can be frozen.

How to Make Stollen Gluten & Dairy Free

This version of traditional Christollen is made with my wholegrain gluten-free flour blend. Because my flour can be used in the same quantities as normal flour, there is no need for as much liquid and xanthan gum as many gluten free alternatives.

By using coconut oil and dairy free milk in place of butter and milk, this Christmas bread is also easily made dairy free. The added flavours actually enhance the flavours of the finished bread!

Interested in gluten free bread making?

If so I’ve created a free gluten free bread making guide just for you. You can get your copy straight away by entering your details in the box below. You’ll also get my weekly newsletter of recipe inspiration direct to your inbox (unsubscribe at any time)…

More Gluten Free Festive Treats

If you like this recipe, don’t miss some of my other tasty Christmas recipes!

Gluten free Christmas cake that can be made dairy free too. This Christmas cake is very easy to make and tastes incredible. #glutenfree #Christmascake #glutenfreeChristmas #freefromfairy #fairyflour
Gluten Free Christmas Cake (Dairy Free)
Best Gluten Free Yule Log
Mincemeat Granola Slice (Gluten-Free, Vegan) & A Giveaway

More Gluten Free Christmas Resources

Don’t forget to buy my handy Gluten Free Christmas Book or join in my Virtual Christmas Cooking Class!

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  • Gluten free Christmas cake that can be made dairy free too. This Christmas cake is very easy to make and tastes incredible. #glutenfree #Christmascake #glutenfreeChristmas #freefromfairy #fairyflour
    Gluten Free Christmas Cooking Recorded Lessons
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Pin Gluten Free Stollen for Later

Graphic showing the stollen bread from two angles with the recipe name in the middle.

The Full Recipe

Gluten Free Stollen (Dairy Free, Soya Free)

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!
4.60 from 20 votes
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Prep Time30 mins
Cook Time30 mins
Proving30 mins
Total Time1 hr 30 mins
Servings 10
Author Vicki Montague – The Free From Fairy

Ingredients
  

  • 80 ml dairy-free milk - warmed to tepid (or dairy milk)
  • 14 g Easy Bake yeast - (I use Allinsons)
  • 250 g Free From Fairy gluten-free self-raising flour - or Free From Fairy plain flour plus 2.5 tsp baking powder
  • 1 tsp xanthan 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 - or butter if you prefer
  • 2 medium eggs - beaten
  • Half tsp balsamic vinegar
  • 200 g marzipan
  • Icing sugar to cover

Instructions
 

  • Place the flour, yeast, xanthan 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 warm milk 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!) on one side of the dough around an inch from one long edge
  • 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
  • Place on a baking tray and cover with a damp T-towel
  • Place in the oven on its lowest temperature (around 40 or 50 degrees C) for 30 minutes
  • Once the dough has risen (it won't rise much) remove from the oven and turn the oven up to 180 degrees, 160 degree fan
  • Put the stollen back into the oven without the T-towel covering and bake 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
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Reader Interactions

Comments

  1. Tiffany says

    2nd December 2019 at 8:44 am

    I cant wait to have stollen again now I’ve found your recipe! Do you think you you could make the stollen into smaller bitesize shapes before baking? Was wondering how it might affect baking time or if anyone had tried splitting the dough into smaller quantities? Thank you so much for sharing!

    • Vicki Montague says

      2nd December 2019 at 11:47 am

      Hi Tiffany, I used to make the recipe as stollen bites, so I cooked it as described in the method and then cut them into small pieces and froze it. I haven’t tried making little individual ones although it’s entirely possible. I think you’ll need to experiment with the cooking time. Perhaps try 15 minutes?

  2. Angela / Only Crumbs Remain says

    18th December 2016 at 12:40 pm

    Ooh lovely, I adore Stollen ๐Ÿ™‚
    Angela x

  3. Angel says

    15th December 2016 at 1:24 pm

    Hi

    I made this last night. It smells lovely and taste lovely but it quite crumbly and a bit dry. I think I followed the recipe and instructions correctly. Any idea if I did anything wrong or what I could try, to improve it next time?

    Thanks

    • Vicki Montague says

      15th December 2016 at 1:38 pm

      Hi Angel, you may have cooked it a little too long? That will dry it out. And if you find it a bit crumbly, try adding an extra teaspoon of xanthan gum next time. Did you use my flour? Gluten free baking can be very fickle and all ovens are different. It is best eaten the day it’s eaten (like all fresh bread products) but can be microwaved in slices before eating on other days…or freezing.

      • Angel says

        15th December 2016 at 3:13 pm

        Hi Vicki.
        Thank you for getting back to me so quickly! I cooked for 30 mins as my oven normally seems to take a bit longer. I use Isabel’s Baking Fix as apossed to xantham gum as it’s meant to do the same thing but be more digestible for most people. Would you agree? I haven’t tried your flour (sorry!) I use a blend of white and brown rice flour, potato flour, tapioca flour and non fat milk powder.
        Thanks

        • Vicki Montague says

          15th December 2016 at 5:35 pm

          Hi Angel, if you use a different flour and binder then you will get different results! I’m not sure about Isabel’s baking fix being more digestible. If you are looking for a xanthan substitute I would always recommend psyllium powder. I use a bit less of that than xanthan when using my flour…

          • Angel says

            16th December 2016 at 7:15 pm

            Ok, thanks. Will have another go after the holidays.

            Merry Christmas!

  4. Kelly says

    13th December 2014 at 10:12 am

    Hi Vicky, what would you use instead of coconut? Can you use regular milk? What about for the oil?

    • Vicki Montague says

      15th December 2014 at 1:19 pm

      Hi Kelly, sorry for the delay in replying. If you can tolerate dairy then go for butter and cows milk! Let me know how you get on! I love these and they are perfect for having in the freezer in case people pop by!

  5. Natasha says

    3rd December 2014 at 12:49 pm

    I can’t wait to try this! Having spent ages in supermarkets looking longingly at the stollen bites that I can’t eat as I’m avoiding gluten, I was thrilled to find your recipe! How long does this stollen keep? And have you tried freezing it? I’m the only on in my house likely to eat it and even I don’t think I could get through the whole lot myself!

    • Vicki Montague says

      3rd December 2014 at 3:10 pm

      Ah Natasha, so glad you found me! The recipe freezes beautifully…ours all went in there last year and I just took out a piece, warmed it in the microwave and scoffed it when I wanted it!!! It is best frozen so that it doesn’t go dry! Let me know how you get on with the recipe!

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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