This Gluten Free Stollen Bread is so delicious!! Made with a blend of gluten free flours, yeast and raisins, that add just a touch of sweetness. After baking the bread is generously dusted with icing sugar and my favourite way to eat it is with a big slab of butter.
Stollen is a traditional fruit bread from Germany and there are many variations … this is my gluten free version! The traditional candied fruit peel and the heavy almond flavour have been omitted due to the fact that I am not a fan of either. Feel free to add those flavours if you wish!
Make this bread about 2 weeks before Christmas, but be sure to make two loaves of bread. One loaf is to eat right away and one loaf is to save. I always cave and slice off a piece!!
How to make Gluten Free Stollen Bread
Soak the raisins overnight or for at least a few hours for them to plump up, consequently without the soak, they will absorb moisture from the dough and create a dry bread.
You can use rum to soak the raisins or water or orange juice.
Mix all the ingredients together and let the dough rise, and keep it covered in a warm place. If you do not have a Brod and Taylor bread proofer (link here) you can briefly turn the oven on and then shut it off. Just to create a proofing place! DO MAKE SURE the oven temperature is not hot, because this will kill the yeast. Just a luke warm temperature!
How to make this recipe vegan!
My favourite dairy free milk is made with oats, and it works very well for this recipe. Just be sure to find a gluten free one! I have not tried any nut milks, but I am sure they would also be good for a dairy substitute. If you do not eat eggs, I have also made this bread with a flax egg, which was equally as good!
How do you Store This Gluten Free Stollen Bread?
Once the bread has completely cooled it can be wrapped and sealed in an airtight container for up to 2 weeks.
Gluten Free Stollen Bread
- 100 g raisins
- 70 g water, rum or orange juice
- 90 g Ap flour I used Anitas All Purpose Gluten Free blend with no gums
- 45 g brown rice flour
- 70 g tapioca starch
- 90 g sorghum flour
- 60 g oat flour
- 30 g buckwheat flour
- 16 g quick rise instant yeast I used Red Star which is gluten free
- 7 g salt
- 220 g warm water
- 60 g warm milk oat or dairy
- 20 g whole psyllium husk
- 20 g granulated sugar
- 2 tsp lemon or orange zest
- 1 large room temperature egg
- 100 g almond flour
- 90 g icing sugar
- 1 tsp lemon or orange juice
- 15 g flax seed
- 1 tsp whole psyllium husk
- 44 g water
- 15 g melted butter
- 25 g icing sugar about 2 tbspn
Mix the Dough
- In a small bowl, soak the raisins in the warm water for at least 2-4 hours prior to mixing the dough, do not drain the water.
- In a large bowl combine the all purpose flour, brown rice flour, tapioca starch, sorghum flour, oat flour, buckwheat flour, yeast and salt in a large bowl.
- In a medium bowl, combine the warm water, warm milk and psyllium husk. Whisk the psyllium immediately to combine and prevent it from clumping.
- To the psyllium mixture, beat in the egg just to combine and until it looks a little foamy.
- Add the psyllium mixture to the flour blend. Mix the dough well by hand, or use a kitchen mixer fitted with a dough hook, on medium-low speed, until all the ingredients are fully incorporated.
- Fold in the raisins until they are evenly distributed through out the dough.
- Form the dough into a ball, then place it into a covered bowl. Place the dough in the oven with the light on for 30 minutes to rest. Make sure the oven is not hot but a lukewarm temperature.
Mix the Marzipan
- While the dough proofs, mix up the marzipan by combining the icing sugar and almond flour in a medium bowl. Add the lemon or orange juice, flax seed, psyllium and water. The mixture will seem dry to start with but keep mixing it until it easily shapes into a ball. Roll the marzipan out on parchment paper, into the shape of a log, that is slightly shorter than the length of your bread dough.
Shape and Bake the dough
- Roll the dough out to 9 x 12” rectangle and 1/4 inch thick. Place the almond flour and icing sugar mix in the centre and fold one end a third of the way over the surface, then fold the other side over to make a log shape. Pinch the seams together and tuck the two ends in underneath to seal them. Place the dough on parchment paper, seam side down.
- Proof the dough for 30 minutes to 1 hour, or until it has risen by about 30 to 50 %. Bake at 350°F for 45 – 50 minutes
- Bake the dough at 375 F (180 C) for 15 minutes, then reduce the heat to 350 F for another 25 to 30 minutes, or until the top and sides feel firm and cooked through.
- While the stollen bread is still warm, add the icing. Brush the top of the bread with butter and sift the icing sugar on top.
- Cool the bread, wrap it in a plastic wrap cover and seal it well. Store it at room temperature for up to 2 weeks.