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!
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.
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.
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.
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!
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More Gluten Free Festive Treats
If you like this recipe, don’t miss some of my other tasty Christmas recipes!
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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The Full Recipe
Gluten Free Stollen (Dairy Free, Soya Free)
- 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
- 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