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Gluten Free Stollen Bread

This Gluten Free Stollen Bread is so delicious. Made with yeast, gluten free flours, and raisins that add just a touch of sweetness.
5 from 1 vote
Prep Time 40 minutes
Cook Time 50 minutes
Course Cookies and Cakes
Cuisine gluten free, vegan
Servings 1 Loaf

Ingredients
  

Raisin Soak

  • 100 g raisins
  • 70 g water, rum or orange juice

Dough

  • 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

Marzipan

  • 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

Icing

  • 15 g melted butter
  • 25 g icing sugar about 2 tbspn

Instructions
 

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.
Keyword Christmas Bread, Fruit bread, Gluten Free Stollen Bread