This Gluten-Free German Stollen recipe is another in a long list of traditional holiday recipes I’ve made gluten free so none of us has to miss out! Using my award-winning gfJules All-Purpose Flour, this gluten-free stollen delivers the same rich, spiced flavor and texture as the traditional German gluten-filled version, but without the need for marzipan.
A reader shared this recipe after being so impressed with how my Jules Flour helped recreate the authentic taste and texture of this holiday favorite. I’m so grateful both for her base recipe and for her inspiration — thank you, Cait!
The History Behind Stollen:
Stollen, also known as Christstollen, is a German Christmas bread with a rich history dating back to the 14th century. It is traditionally baked to celebrate Advent and the Christmas season, and its distinctive shape is said to symbolize the baby Jesus wrapped in swaddling clothes.
The bread is typically studded with dried fruits, nuts, and spices, and often covered with a dusting of powdered sugar for a snow-like effect.
Like many recipes, stollen has evolved over the centuries, with different regions of Germany putting their own unique spin on the recipe.
What Does Stollen Taste Like?
The texture of stollen is one of its most beloved characteristics: it should be soft, slightly dense, and moist, with a fine crumb that holds together but is not heavy. It has a subtle richness from the butter and eggs, and the dried fruits (like raisins, currants, or candied citrus peel) add bursts of sweetness and flavor in every bite.
The spices—typically cinnamon, nutmeg, and sometimes cardamom—infuse the bread with warm, aromatic notes, creating a comforting taste that is both festive and nostalgic. The crust is slightly firm and dusted with powdered sugar for a snowy-like sweet finish.
When made gluten-free with gfJules All Purpose Flour, this version of stollen retains that tender, moist crumb without the heaviness that can sometimes plague gluten-free baked goods. My flour blend creates a light texture that’s still sturdy enough to hold all the delicious fruit and spice in place, and will still help the bread keep its shape beautifully once sliced.
While marzipan-filled versions of stollen are especially popular today, the simpler version shared here remains close to the traditional roots, with a focus on the aromatic spices and rich liquor-infused fruits that give stollen so much flavor. My easier gluten-free version brings these same tastes and traditions, offering a light and just-as-delicious alternative for those of us who need to avoid gluten.
How to Make Gluten Free Stollen
While there are many different flavor variations on stollen, so too are there visual variations. Don’t feel compelled to make your stollen look like anything fancy, knowing that it ultimately will be covered in powdered sugar and sliced!
Most traditionally, however, there is an indention of sorts down the middle of the loaf. This is created with a dowel or just using your hands. The effect can be very rough and certainly need not be precise.
Remember that ultimately Christollen is made to look like a baby swaddled in cloths. It’s a gentle outline of this representation, and every loaf will look different. It’s what’s inside that’s beautiful!
This gluten-free stollen is a wonderful treat to share during the Christmas season, whether you serve it at breakfast, as a snack, or alongside your festive desserts. Enjoy a slice with tea or coffee, and savor the comforting flavors of the holidays!
Gluten Free Stollen Recipe
Gluten Free Stollen Recipe
This gluten-free stollen is a wonderful treat to share during the Christmas season, whether you serve it at breakfast, as a snack, or alongside other festive desserts.
Ingredients
- 2 cups (270 grams) gfJules All-Purpose Gluten Free Flour
- ¼ tsp. salt
- ½ tsp. cardamom
- ½ tsp. nutmeg
- ¼ tsp. cinnamon
- ⅓ cup (2.7 ounces) butter or non-dairy alternative (Miyoko’s plant milk butter), very soft but not melted
- 2 small eggs OR 1 large egg + 1 egg yolk (or egg substitute)
- 1 tsp. pure vanilla extract
- Zest from one orange or lemon
- ¼ cup granulated sugar
- ½ cup milk or non-dairy alternative
- 2¼ tsp. active dry yeast (I like Red Star)
- ¼ cup rum or orange juice
- ¼ cup (85 grams) mixed citrus peel*
- ¾ cup (125 grams) mixed dried fruit (cranberries & currants pictured)*
Instructions
- Combine the rum or orange juice with the mixed peel and dried fruit. Set aside for at least 1 hour or up to overnight. Alternatively, candy your own citrus peel using this recipe.
- Combine the milk and sugar in a small saucepan. Heat on low until the mixture reaches 100-110°F then remove from heat and stir in the yeast. Set aside for 10-15 minutes or until the yeast becomes frothy.
- In the bowl of a stand mixer, place the gfJules Flour, salt, cardamom, nutmeg, and cinnamon. Mix on low with a paddle attachment until integrated.
- Add the soft butter, eggs, zest, and vanilla. Add the frothy yeast mixture. Mix on medium/low for 2-3 minutes.
- Fold in the mixed fruit/peel mixture. If the mixed fruit/peel has not absorbed all of the rum or orange juice, drain and do not add the remaining rum/juice to the batter.
- Mix on low until the fruit/peel is thoroughly distributed throughout the batter. The batter may seem a little sticky.
- Lightly flour a clean counter or pastry mat. Scrape the dough out onto the mat. Lightly flour your hands and shape the dough into an oval loaf. For a more traditional shaped stollen, use the edge of your hand to make a deep groove down the length of the loaf just off center from the top of the loaf (see photos above recipe card).
- Transfer to a parchment-lined baking sheet. Cover the loaf with a lightly oiled piece of plastic wrap.
- Allow the loaf to rise in a warm location for 1 hour.
- When there is about 20 minutes of rise time left, preheat the oven to 350°F.
- Remove the plastic wrap and bake the loaf for 50-60 minutes. The loaf should be deeply browned and the internal temperature should read at least 190°F.
- Remove the loaf from the oven and allow it to cool.
- To finish the loaf, melt 1 additional tablespoon of butter in a small bowl. Use a toothpick to poke small holes all over the loaf. Brush the loaf generously with the melted butter.
- Sift powdered sugar generously over the entire loaf. Slice and serve!
Store leftovers in an airtight container at room temperature for 4-5 days.
Notes
*Another reader shared their gluten-free Stollen recipe using my gfJules Flour as well, and these are the additions they used. Feel free to use these instead, or a combination!
- 2 TBSP finely shredded orange peel
- 1 TBSP finely shredded lemon peel
- 1/2 tsp almond extract
- 1/2 cup chopped almonds
- red & green candied cherries to decorate the top of the loaf
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