I made this Gluten and Yeast Free Stollen for myself last Christmas and never actually got around to writing the recipe up. This year I’ve added more booze (you can never have enough booze in my opinion) and ground almonds to increase the richness of the stollen dough. Just a quick note to say that to make this yeast free too you would need to use a free from bread that’s got no added yeast. If you struggle to find one in the shops why not make your own sourdough bread with naturally occurring yeast to make into breadcrumbs.
Did you know that stollen dates back to the 1400’s and was originally a far less rich and extravagant bake, it originates from Dresden in Germany and every year there is a Stollenfest at the Christmas Market. little bit of history there for you…now bake to the bake!
One bulk Stollen recipe; two options..
This recipe gives you the freedom to make one huge Gluten and Yeast Free Stollen perfect for the tea table on Christmas day instead of the traditional Christmas Cake or, like me, you could halve the mixture and make two smaller stollen’s ready to entertain guests as they come and go over the holiday period.
The second ball of dough keeps ever so well wrapped in clingfilm (or better still wax wraps) for up to a week so if you get a call from a relative to say they’ll be popping over that afternoon to deliver Christmas pressies then you’ve got both the cuppa and festive bake covered!
A simpler recipe to the traditional bread version of Stollen, this festive bake packs all the punch of Christmas cheer and lasts well into the week so you can enjoy at your leisure or even make for a gift, for that special some one who's gluten free, dairy free and/or vegan.
- 100 g caster sugar
- 50 g vegetable fat I use Trex
- 50 g butter or dairy free spread I use Pure
- 100 g gluten free bread crumbs
- 150 g mixed fruit
- 50 g ground almonds
- 30 g pistachios chopped to your liking
- 3 tbsp brandy
- 1 tsp almond extract
- 1 tsp cinnamon
- 1 tsp clove
- 2 eggs flaxseed egg: 2 tbsp flaxseed in 100ml water
- 250 g gluten free self raising flour
- 250 g marzipan rolled into one or two sausages approx. 1 inch thick
- First you’ll need to make your bread crumbs, choose your usual gluten free bread and blend into fine crumbs, to these add the brandy, extract, eggs (flaxseed alternative) and fruit, leave to one side.
- In a mixer combine the caster, vegetable fat and butter/dairy free spread until light and fluffy.
- Add the breadcrumb and fruit mixture and mix thoroughly.
- Change to a dough hook if you have one and now add the ground almonds, pistachios and flour, the mixture should come together into a sticky but manageable dough.
- On a well-floured work surface , knead to ensure all ingredients are combined.
- Now you need to decide if you’re making one large 1kg stollen or two 500g stollens, if you choose to divide the mixture the second ball of dough will keep for a week wrapped in clingfilm in the fridge.
- Roll out your dough into a rectangle to approx. 1/1.5cm thick.
- Brush liberally with butter or dairy free spread and place your roll of marzipan in the centre.
- Wrap the stollen dough over the marzipan like a sausage roll and place the stollen seal-side down onto your greased/silicone baking tray
- Brush again with butter or dairy free spread and pop into a preheated oven on 200°C/180°C fan for 20-25mins, your stollen will brown due to the butter you’ve brushed on the surface so make sure it doesn’t catch.
- Remove from oven and immediately brush with more dairy free spread/butter. Dust liberally with icing sugar, wait 5mins and if the fat starts to bleed through, dust again.
- Allow to cool completely before serving.
Other simple Christmas bakes like my Stollen Recipe
There’s quite a few scrummy festive recipes on this website now and I love revisiting them all each year, I honestly do make them all at one time or another over the Christmas period. To prove a point; I made my Homemade Delicious Dairy Free Bailey’s last night before updating this post (Google like us to keep things fresh, who wants a stale recipe!!). Next week I’ll be making my Brandy & Chocolate Truffles and if, like me you love marzipan then you’ll love my Stollen Mince Pies.
Click to save my Gluten and Yeast Free Stollen
And one last thing! I’ve linked my Gluten and Yeast Free Stollen websites, go check them out
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disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
2 questions, 1. the cinnamon and cloves are added with other dry ingredients(nuts and flour)? 2. what does ” so make sure it doesn’t catch.” mean? I speak American English :s thanks
Yikes – sorry, been lazy over the hols and didn’t check my messages. Yes, the spices go in with the dry and ‘make sure it doesn’t catch’ means keep an eye on the bake to make sure it doesn’t burn…its a shorter way for say catch on fire that’s less dramatic! Thank you for taking the time to comment and I will and my recipe to take into consideration your recommendations. Have a lovely 2020 Sue x