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

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!

Share this recipe

Jump to Recipe

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)

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.

Gluten Free Stollen Recipe (Dairy Free Option) (2)

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 ¼ 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.

Gluten Free Stollen Recipe (Dairy Free Option) (3)

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.

Gluten Free Stollen Recipe (Dairy Free Option) (4)

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.

Gluten Free Stollen Recipe (Dairy Free Option) (5)

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:

Gluten Free Stollen Recipe (Dairy Free Option) (6)

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.

Gluten Free Stollen Recipe (Dairy Free Option) (7)

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

What allergens are in Stollen? ›

Product may contain fragment of nutshell/fruit stone/stalk. Allergens handled in the bakery: Milk, Egg, Soya, Tree nuts, Cereals containing Gluten-Wheat, Oats, Barley, Rye, & Sulphites (source manufacturer may handle Peanuts).

Is xanthan gum necessary for gluten free baking? ›

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

Does Aldi have Stollen? ›

Price and Shelf-life. Aldi's stollen costs $6.99 for a 28.2 ounce package.

Is Stollen dessert or breakfast? ›

Stollen is a traditional German Christmas bread which dates as far back as the 1400s. It is defined as a folded sweet loaf filled with candied fruit. We soak our Stollen fruits in an apricot liquor overnight to give them an added dimension of sweetness. They are then folded into a sugared yeast dough.

What common ingredient was missing from the first stollen recipe? ›

The common ingredient missing from the first stollen recipe was marzipan. At first, the church forbade the use of butter, which prevented the inclusion of marzipan in the recipe. Only around the 15th century was marzipan added to the recipe.

What can I use instead of xanthan gluten-free? ›

Fortunately, we've found you can substitute psyllium fiber powder for xanthan gum using a 2:1 ratio! For example, if your baking recipe calls for 1 tsp xanthan gum, you could replace that with 2 tsp psyllium fiber. We've put together a couple of examples on how it works, and we are here to tell you it works perfectly.

What can I use instead of xanthan gum in gluten free bread? ›

Gluten free binding ingredients that are an alternative to xanthan gum
  • Eggs.
  • Mashed pumpkin or banana.
  • Psyllium husk or psyllium husk powder.
  • Chia seeds, flaxseeds or chia/flax meal.
  • Chocolate.
  • Yoghurt, cream or thick dairy products.
  • Starches like tapioca flour, potato starch and glutinous rice flour.
May 6, 2023

What can be substituted for xanthan gum? ›

9 Substitutes for Xanthan Gum
  • Psyllium husk. Psyllium husk is made from the husks of Plantago ovata seeds and is sold ground for baking purposes. ...
  • Chia seeds and water. When soaked, chia seeds form a gel much like xanthan gum. ...
  • Ground flax seeds and water. ...
  • Cornstarch. ...
  • Unflavored gelatin. ...
  • Egg whites. ...
  • Agar agar. ...
  • Guar gum.
May 13, 2020

Does Trader Joe's have stollen bread? ›

While not in stores just yet, these crisps are inspired by a German Christmas bread called stollen, which Trader Joe's also carries in stores during the holiday season.

Does Entenmann's make stollen? ›

Entenmann's Fruit Stollen | Packaged Sweets & Desserts | Foodtown.

What is the most famous stollen? ›

Saxony's World Famous Delicacy. The Dresdner Christstollen is a piece of cultural history, a centuries-old baking tradition, a prevailing passion and, above all, a delicious treat. For centuries, Dresden's bakers and pastry makers have kept up this tradition, passing it on from generation to generation.

Why is Christmas 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 do Germans eat with stollen? ›

Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it. As with just about every baked product in this part of the world, you find different varieties in Vienna.

What does stollen mean in German? ›

Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread.

What allergens are in Christmas cake? ›

Mince pies and other mincemeat treats – Christmas cake, Christmas pudding and mince pies can be made with a wide variety of ingredients including eggs, milk, tree nuts, wheat and sulphur dioxide or other sulphites, which are used as preservatives.

Does stollen contain eggs? ›

At it's most basic, stollen is a sweet bread enriched with almonds, butter and eggs with marzipan rolled up inside. There's a fair bit of variation when it comes to other add-ins, but dried fruit and something boozy usually makes an appearance.

What is the difference between fruit cake and stollen? ›

The most obvious difference is in its shape. Stollen is formed in an oval to represent baby Jesus wrapped in swaddling clothes, contrary to the doughnut or untraditional loaf shape of a fruitcake. Additionally, stollen is much less dense than fruitcake, though it does contain similar candied fruits and nuts.

What allergen does marzipan contain? ›

Foods to Avoid When You Have Nut Allergies

Nut butters: Almond, cashew, peanut, and others. Nut pastes. These include products like marzipan, almond paste, and nougat.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Duncan Muller

Last Updated:

Views: 5457

Rating: 4.9 / 5 (59 voted)

Reviews: 82% of readers found this page helpful

Author information

Name: Duncan Muller

Birthday: 1997-01-13

Address: Apt. 505 914 Phillip Crossroad, O'Konborough, NV 62411

Phone: +8555305800947

Job: Construction Agent

Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy

Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.