Stollen, a traditional German fruit bread, is a beloved treat during the holiday season. Its rich, buttery flavor combined with dried fruits, nuts, and a dusting of powdered sugar makes it a festive favorite. However, for those with gluten intolerance or celiac disease, enjoying this classic treat can be challenging. That’s where this gluten-free stollen recipe comes in! This recipe ensures that everyone can enjoy the magic of stollen without compromising on taste or texture.
Gluten-free baking has come a long way, and with the right ingredients, you can create a stollen that rivals its traditional counterpart. This recipe uses a blend of gluten-free flours and xanthan gum to mimic the texture of wheat-based dough. The result is a moist, flavorful stollen that’s perfect for holiday gatherings or as a thoughtful homemade gift.
Before diving into the recipe, let’s take a look at the ingredients you’ll need. Most of these can be found in your local grocery store or online.
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 3 cups |
| Xanthan gum | 1 tsp |
| Active dry yeast | 2 ¼ tsp |
| Warm milk (dairy or non-dairy) | 1 cup |
| Granulated sugar | ½ cup |
| Unsalted butter (or dairy-free alternative) | ½ cup |
| Eggs | 2 large |
| Dried fruits (raisins, currants, apricots) | 1 ½ cups |
| Candied citrus peel | ½ cup |
| Almonds (chopped) | ½ cup |
| Powdered sugar (for dusting) | As needed |
Start by activating the yeast. In a small bowl, combine the warm milk (around 110°F) with a teaspoon of sugar and the yeast. Let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, and remaining sugar. Add the activated yeast mixture, softened butter, and eggs. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
Once the dough is ready, fold in the dried fruits, candied citrus peel, and chopped almonds. Make sure the ingredients are evenly distributed throughout the dough. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
After the dough has risen, turn it out onto a lightly floured surface. Gently shape it into an oval loaf, about 10-12 inches long. Fold one side of the dough over the other, leaving a slight overlap, to create the traditional stollen shape. Place the shaped dough onto a parchment-lined baking sheet.
Preheat your oven to 350°F (175°C). Bake the stollen for 30-35 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. Remove it from the oven and let it cool slightly on a wire rack.
Once the stollen has cooled, generously dust it with powdered sugar. For an extra festive touch, you can add a second layer of powdered sugar after the first has set.
Yes, you can use any gluten-free flour blend, but make sure it contains a mix of flours like rice flour, tapioca flour, and potato starch for the best texture. Avoid using single-grain flours like almond or coconut flour, as they won’t provide the right consistency.
Gluten-free stollen can last up to a week when stored in an airtight container at room temperature. For longer storage, you can wrap it tightly and freeze it for up to 3 months.
Absolutely! Simply replace the butter with a dairy-free alternative like margarine or coconut oil, and use a non-dairy milk such as almond or oat milk.
Xanthan gum acts as a binding agent in gluten-free baking, helping to mimic the elasticity and structure that gluten provides in traditional dough. Without it, the stollen may crumble or fall apart.
This gluten-free stollen recipe is a wonderful way to bring the flavors of the holiday season to everyone, regardless of dietary restrictions. With its rich, fruity filling and soft, buttery texture, it’s sure to become a new holiday tradition in your home. Whether you’re baking it for yourself or as a gift, this stollen is a festive treat that everyone can enjoy. Happy baking!
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