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.
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Servings: 1 loaf
Equipment
gfJules All Purpose Gluten Free Flour
Pastry and Pie Mat 20 x 25 Inch + Rolling Pin cover, Cotton
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
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.