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Gluten Free Stollen by Glutarama
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5 from 5 votes

Gluten and Yeast Free Stollen

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Tea Time
Cuisine: Dairy Free
Keyword: Christmas, Dairy Free, Gluten Free, Stollen, Traditional, Vegan
Servings: 20 slices (full size Stollen)
Calories: 213kcal
Author: Glutarama

Ingredients

  • 100 g caster sugar
  • 50 g fat (I use Trex white vegetable fat) I use Trex
  • 50 g butter or butter alternative (I use Flora plant butter) I use Pure
  • 100 g gluten free bread crumbs
  • 150 g dried 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 egg(s) 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

Instructions

  • 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/plant butter and place your (squashed) 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.
    NOTE: the stollen dough will be quite soft and fragile, it may crack, don't worry, this can be pinched back together, or leave to create a lovely rustic look.
  • Brush again with butter or dairy free spread and pop into a preheated oven on 200°C | 180°C fan | 400°F | Gas 6 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, then allow to cool. Then brush with the remaining butter.
  • Dust liberally with icing sugar, wait 5mins and if the fat starts to bleed through, dust again.

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 27mg | Potassium: 62mg | Fiber: 2g | Sugar: 12g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg