Gluten Free Stollen Recipe (Dairy Free Option) (2024)

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If there’s one thing I always enjoy making every Christmas it’s a gluten free stollen cake.

A spicy German bread studded with fruit and filled with marzipan, this is a traditional Christmas treat in our household.

It’s surprisingly hard to find gluten free stollen to buy in the shops here in the UK – yet it’s incredibly easy to make.

This German Christmas recipe is an easy gluten free bread which is the perfect combination of sweet and spicy.

Dusted with marzipan, gluten free stollen makes a lovely gift or just a classic festive treat to enjoy with a cuppa.

I love to make mine ahead of time and freeze slices too, so I can have stollen on demand for the whole Christmas period.

This is actually a recipe from my Gluten Free Christmas ebook but I thought I would treat you all by sharing it on the blog for everyone to enjoy.

Gluten Free Stollen Recipe (Dairy Free Option) (1)

Table of Contents

  • What is stollen?
  • Stollen Ingredients
  • WHICH YEAST IS GLUTEN FREE?
  • TESTING IF YOUR YEAST IS ACTIVE
  • How to make gluten free stollen
  • My gluten free stollen recipe
  • Need some more gluten free Christmas inspiration?
  • Gluten Free Stollen Recipe

What is stollen?

Stollen is a traditional German Christmas bread, often made with fruits, nuts and spices.

It’s coated with a snow-dusting of icing sugar to give it a festive look and stuffed in the centre with marzipan.

In Germany, stollen is also known as Weihnachtsstollen (after “Weihnachten”, the German word for Christmas) or Christstollen (after Christ).

‘Normal’ stollen seems to be pretty commonplace in UK supermarkets but unfortunately no mainstream brands have brought out a gluten free version.

Not to worry though – there’s something lovely and festive about baking one up yourself.

Plus it makes the house smell delicious, with the spicy scents of Christmas wafting from the kitchen and the stollen bakes.

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Stollen Ingredients

There’s a full printable recipe card below, but for the shopping list here are the ingredients you’ll need.

If you’ve made any of my gluten free bread recipes before, you should have a lot of these to hand already.

  • 10g dried yeast
  • 55g caster sugar
  • 100ml milk
  • 200g mixed fruit and peel
  • 270g gluten free white bread flour
  • 1 tsp xanthan gum
  • 1 tsp mixed spice
  • 40g ground almonds
  • 50g unsalted butter ( + 20g extra for glazing)
  • 2 large eggs
  • 250g golden marzipan
  • 2-3 tbsp icing sugar (for dusting)

I recommend using the FREEE gluten free white bread flour if you can, which is a mixture of rice, potato and tapioca flour.

If not, a gluten free plain or All Purpose flour will work but you might find you need to add a little extra xanthan gum (around 1/4 tsp).

For a dairy free stollen recipe, simple switch the butter for a vegan alternative and the milk for a dairy free milk of choice.

I find almond, coconut or soya milk tend to work best in these sorts of bakes.

Don’t omit the xanthan gum as it’s super important for being able to work the dough.

You’ll also need to get hold of a food thermometer if you can, to make sure the milk is the correct temperature to activate the yeast.

This is an essential bit of kit if you’re making gluten free bread a lot and they’re really cheap too.

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WHICH YEAST IS GLUTEN FREE?

I am based in the UK and there are several yeast products here which are gluten free and readily available.

I always use either theAllinson’s Easy Bake Yeastor theDove’s Farm Quick Yeast.

You can also use theAllinson’s Time Saver Yeast, though be aware that you may not need to prove the dough for as long if you use this.

All of these yeasts are gluten free in the UK.

The Dove’s Farm one is certified gluten free and found in the free from aisle.

The Allinson’s yeasts are free from gluten and can be found with the ‘regular’ baking goods.

TESTING IF YOUR YEAST IS ACTIVE

It’s very important with any bread recipe that you activate the yeast before using it.

To do this, all of my gluten free bread-based recipes start by mixing the yeast with warm milk (or some of them with water) and sugar.

I’d strongly recommend usinga food thermometer like this oneto ensure the water or milk is around 40’C – skin temperature.

Too hot and it will kill the yeast, which means your bake will not rise.

When left in a warm spot for 5-10 minutes, the yeast should form a frothy top a bit like the head on beer.

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This means your yeast is active and you’re good to go!

If your yeast doesn’t froth up after 10 minutes, it’s likely it is dead and you’ll need to discard it and start again.

Sometimes yeast can go out of date so this could be a reason for it not frothing.

This is also why a food thermometer is so helpful – if the water is too hot or too cold your yeast won’t activate the way it should.

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How to make gluten free stollen

There’s a full method down below, but I just wanted to illustrate the best way to construct your stollen once you’ve proved the dough.

You’ll want to roll the dough out between either clingfilm or baking paper, as it will still be quite sticky.

This also means you can use the clingfilm/paper to help you wrap the marzipan up in it’s little gluten free dough blanket!

To start, roll the dough out between the clingfilm until it measures approximately 30cm by 25cm and then remove the top piece of clingfilm.

Next roll the marzipan out to be around 30cm by 12cm, then place it in the centre of the dough.

Use the bottom sheet of paper or clingfilm to bring the edges of the dough up and over the marzipan into the centre, so it completely wraps it.

Pinch the edges of the dough together (wet your fingers if you need to encourage it to stick) so that the marzipan is sealed up.

The simply turn the stollen onto a baking tray – seam-side-down – and bake until golden.

Here’s a little photo illustration of how this process should look:

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My gluten free stollen recipe

Here it is – my favourite Christmas recipe ever: gluten free stollen!

Plus I’ve also made a handy video tutorial to show you the process and just how easy this stollen recipe is to make:

This makes enough for a large loaf which will serve around 12 people – plenty to cut up and freeze for later too.

If youmake this recipe and love it, please do let me know bytagging me on my Instagramor using#theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me.

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Yield: 12 slices

Gluten Free Stollen

Gluten free stollen is a classic festive recipe - a sweet Christmas bread studded with dried fruit with a marzipan centre. This recipe makes a large loaf which has approximately 12 servings.

Ingredients

  • 10g dried yeast
  • 55g caster sugar
  • 100ml milk
  • 200g mixed fruit and peel
  • 270g gluten free white bread flour
  • 1 tsp xanthan gum
  • 1 tsp mixed spice
  • 40g ground almonds
  • 50g unsalted butter ( + 20g extra for glazing)
  • 2 large eggs
  • 250g golden marzipan
  • 2-3 tbsp icing sugar (for dusting)

Instructions

  1. Warm the milk in a mug in the microwave until it is around 40’C (using a food thermometer is the best way for this – but if you don’t have one it should feel warm, not hot). Add 10g of the sugar and the yeast, stir and set aside for 5 minutes for the yeast to activate. It should form a frothy head like on a pint of beer (see notes if this doesn't happen).
  2. Add the flour, xanthan gum, remaining sugar, mixed spice, dried fruit and ground almonds to a large mixing bowl and stir well with a spatula or wooden spoon to ensure they’re full combined.
  3. Melt the butter in a microwave. Pour into the flour mix along with the yeast/milk mixture and the two eggs. Mix the ingredients well until they start to form a sticky dough – start with a wooden spoon or spatula and then get your hands in to knead the dough together.
  4. Cover the mixing bowl with a tea-towel or clingfilm, and leave the dough in a warm place to prove for around 40-60 minutes. It won’t rise much but should expand a little.
  5. Once the dough has proved, preheat the oven to 180’C / Fan 160’C / Gas Mark 4. Turn the dough out onto a piece of clingfilm, place another piece on top and roll the dough into a rectangle measuring approximately 30cm x 25cm. Remove the top piece of clingfilm.
  6. Roll the marzipan out into a rectangle approximately 30cm x 12cm and then place on the centre of the dough. Gently bring the edges of the dough over the top so they meet in the centre of the marzipan (using the clingfilm to help) and pinch them together on top and on each end, so that the marzipan is completely sealed in.
  7. Place the stollen onto a baking tray (seal side down) and bake for approximately 25 minutes, until golden on top. Once cooked, remove from the oven, place on a wire rack to cool and brush with the remaining 20g of melted butter, while it’s still warm.
  8. Leave to cool, then sprinkle generously with icing sugar and cut into slices to serve. Store in a sealed container.

Notes

  • This stollen will keep for 3-5 days in an airtight container. You can also freeze it - this is best done in slices if you want to be able to defrost a portion and eat it on demand!
  • If your yeast doesn't froth up, it's likely that either the milk is too hot/cold or the yeast has been open too long and has gone out of date. Using a food thermometer is the most accurate way to ensure the yeast will activate and if it doesn't you may need a fresh pack.

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Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving:Calories: 278Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 37mgCarbohydrates: 45gFiber: 2gSugar: 25gProtein: 6g

Need some more gluten free Christmas inspiration?

If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook.

From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.

You can have a look at my Gluten Free Christmas ebook and purchase it here.

Gluten Free Stollen Recipe (Dairy Free Option) (10)

Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!

There are plenty to choose from – here are a couple to get you going:

  • My gluten free Christmas page
  • My FULL gluten free Christmas guide
  • My gluten free Christmas cake
  • Gluten free chocolate yule log recipe
  • Classic gluten free mince pies

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger,share them inmy Facebook groupor tag me onInstagram.

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – anddon’t forget to sign up for my e-newsletterwhere you’ll know about all my latest posts and competitions first!

Like this Gluten Free Stollen recipe?

Make sure youpin the recipe card below for later!

Gluten Free Stollen Recipe (Dairy Free Option) (11)
Gluten Free Stollen Recipe (Dairy Free Option) (12)
Gluten Free Stollen Recipe (Dairy Free Option) (2024)

FAQs

Does Stollen have gluten in it? ›

'Normal' stollen seems to be pretty commonplace in UK supermarkets but unfortunately no mainstream brands have brought out a gluten free version. Not to worry though – there's something lovely and festive about baking one up yourself.

What allergens are in stollen? ›

May Contain: Eggs, Milk, Nuts.

Prepared in an environment that handles ingredients which contain Milk, Egg and other Nuts. Not suitable for Milk, Egg or other Nut allergy sufferers.

Does stollen contain milk? ›

Traditional Stollen is not vegan-friendly because it's made with milk, butter and eggs. However, it is possible to make vegan Stollen using plant-based alternatives, and there are a few vegan options available in stores if you prefer to buy it ready-made.

What is the shelf life of Stollen bread? ›

Minimum shelf life from purchase:

Dresdner Christstollen ® – Raisin Stollen: at least 16 weeks. Almond stollen: at least 6 weeks.

What does stollen bread mean in German? ›

Stollen is a traditional German Christmas loaf densely packed with raisins and rich with real butter. It has a special place amongst traditional German Christmas pastries. Stollen is sometimes referred to as ChristStollen, Weihnachtsstollen or Winterbrot.

Why is Stollen so expensive? ›

Expensive ingredients like almonds, nuts, raisins, orange peel, essence of rose and rum were imported. Because the coronation occurred during the Christmas season, the bakers shaped the loaves to resemble a baby in swaddling clothes in respect for the Christ Child. Ask any baker: Stollen is a labor of love.

What are the ingredients in Aldi stollen? ›

𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Sultanas, Water, Butter (𝐌𝐢𝐥𝐤), Roasted 𝐀𝐥𝐦𝐨𝐧𝐝 Flakes (7%), Raisins (5%), 𝐀𝐥𝐦𝐨𝐧𝐝𝐬 (4%), Sugar, Glucose Syrup, Rum (2%), Yeast, Butter Oil (𝐌𝐢𝐥𝐤), Apricot Purée, Glucose-fructose Syrup, Cherries (1%), Orange Peel, Dextrose Monohydrate, 𝐄𝐠𝐠 Yolk, ...

Why do Germans eat stollen? ›

Christmas Stollen, also called a Christstollen in Germany, is a traditional pastry dating from the 14th century. Stollen loaves were made in Germany during the Christmas season to sell at fairs and festivals and to honor princes and church leaders.

What is the difference between panettone and stollen? ›

Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well. The extra fruit and sometimes even a layer of marzipan, plus added milk and flour, contribute to the compact shape of classic stollen versus the loftier panettone.

Why is my stollen dry? ›

Stollen can often be dry and tasteless. The key in my recipe is to soak the fruit at least 24 hours before you want to make it. I would advocate even longer; 5-7 days if you can because the longer the better.

How to keep stollen moist? ›

Make sure to cover your bread in plastic food wrap to ensure it stays moist. On the other hand, if you want to keep your Stollen for longer than that, for example a year then it is safe to freeze.

Do Jews eat stollen? ›

The resulting product, called stollen in it's most generic form, was originally of Jewish origin, and was eaten throughout the Hanukkah season.

Should stollen be kept in the fridge? ›

No, generally you do not need to refrigerate or freeze your stollen. If you will not be eating the bread for a few months, you may want to store it in the freezer. Otherwise, storing your stollen at room temperature in a bread box or drawer will allow it to last for months.

Should stollen be served warm? ›

Serving the Stollen

Traditionally stollen is sliced and served as is with breakfast, although some people prefer to warm individual slices in a toaster or a microwave. Over time, the topping on the stollen may become discolored.

Can you freeze home made stollen? ›

Or fully bake the stollen and freeze, well wrapped in foil, for up to 1 month. The spice mix will keep in a sealed container for 3 months. Sprinkle over porridge or a simple biscuit dough.

What are stollen made of? ›

Ingredients. Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), raisins and almonds, and various spices such as cardamom and cinnamon are added.

What crackers have no gluten? ›

GFF Faves: The Best Gluten-Free Crackers
  • BLUE DIAMOND ALMOND NUT- THINS HINT OF SEA SALT. ...
  • BRETON GLUTEN FREE ORIGINAL WITH FLAX. ...
  • CRUNCHMASTER MULTI-GRAIN CRACKERS SEA SALT. ...
  • CRUNCHMASTER GRAIN FREE CRACKERS, LIGHTLY SALTED. ...
  • GLUTINO ORIGINAL TABLE CRACKERS. ...
  • MARY'S GONE CRACKERS ORIGINAL. ...
  • MARY'S GONE REAL THIN CRACKERS SEA SALT.

What are the ingredients in Aldi Stollen? ›

𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Sultanas, Water, Butter (𝐌𝐢𝐥𝐤), Roasted 𝐀𝐥𝐦𝐨𝐧𝐝 Flakes (7%), Raisins (5%), 𝐀𝐥𝐦𝐨𝐧𝐝𝐬 (4%), Sugar, Glucose Syrup, Rum (2%), Yeast, Butter Oil (𝐌𝐢𝐥𝐤), Apricot Purée, Glucose-fructose Syrup, Cherries (1%), Orange Peel, Dextrose Monohydrate, 𝐄𝐠𝐠 Yolk, ...

Why do Germans eat stollen on Christmas? ›

Stollen also has religious symbolism, with the loaf of bread symbolising Christ's body. It represents the baby Jesus wrapped in swaddling garments by being coated with powdered sugar. As a result, it is also known as Christ Stollen or Christstollen.

References

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