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.
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.
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?
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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!
Pin Gluten Free Stollen for Later
The Full Recipe
Gluten Free Stollen (Dairy Free, Soya Free)
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
Tiffany says
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
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?
Angela / Only Crumbs Remain says
Ooh lovely, I adore Stollen 🙂
Angela x
Angel says
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
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
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
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
Ok, thanks. Will have another go after the holidays.
Merry Christmas!
Kelly says
Hi Vicky, what would you use instead of coconut? Can you use regular milk? What about for the oil?
Vicki Montague says
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!
Natasha says
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
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!