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!
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