-
In a bowl, sift together the flour and xanthan gum.
-
Melt the butter in a saucepan and allow to cool slightly.
-
Mix the eggs, caster sugar and lemon zest into the flour mix.
-
Beat the melted butter into the mixture, mix vigorously, you should have a sticky dough consistency.
-
Add in the almond extract, pistachios and mixed fruit and stir well.
-
Place half of the mix on a baking tray, and flatten down to about 2cm thick. I used damp hands so it doesn't stick to me.
-
Roll the marzipan into a long sausage, so it is just slightly shorter than then the layer of batter mix and lay on top of mixture, press the rest of the mix on top and down the sides to cover the marzipan and join to the bottom layer.
-
Place into a oven preheated to gas mark 4/170c for 40-50 minutes until golden brown. Cool and sift over icing sugar
Gluten Free Stollen
Back to all recipes.Stollen is a popular German Christmas bread which is a fabulous alternative to Christmas cake, or you could have course serve both! It is a rich, fruity bread with marzipan running through the centre and our version is fabulously gluten free and dairy free, plus it is packed with delectable fruit and nuts. My version is also yeast free which simplifies making it slightly!
This recipe is...
- Preparation Time: 25 Mins
- Cooking Time: 50 Mins
- This recipe makes 12 servings
This recipe contains:
- Dairy
- Egg
- Tree Nuts
This recipe was featured in
Ingredients
250g gluten free self raising flour
1tsp xanthan gum
80g butter
100g caster sugar
3 eggs, beaten
Zest of one lemon
1tsp almond extract
175g dried mixed fruit
80g pistachios
200g golden marzipan
10g icing sugar
Method
Nutritional Information (Per serving)
Cals
Calories
329
Carbs
51g
Fibre
2g
Fat
12g
Sugar
31g
Protein
5g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
Can I substitute lime zest as I’m allergic to lemons? Also, can I use butter instead of margarine? Will either of those affect the taste much please?
Zara25th October 2023
Alison @ Coeliac Sanctuary26th October 2023
I don't see why not, will just have a slightly different flavour. Orange may work too.
You haven't given the oven temperature!!! What temp should it be. (I've just prepared all the ingredients and am ready to go!!!!! but no temperature - aaaargh!!!!!)
Lizzie21st December 2022
Alison @ Coeliac Sanctuary22nd December 2022
Oven temperature is on step 8, gas mark 4 (of the electric equivalent)
Hi, I'm getting tummy issues with nuts because they are processed in factories that mill wheat, can you recommend a supplier that is truly GF? Thanks, the recipe looks great.
Marc Mackay6th December 2020
Alison @ Coeliac Sanctuary9th December 2020
Hi, try places like holland and barratt or online health shops, a lot of supermarkets have may contains on nuts.
Why did our stollen get too well done on top, and was still raw in the middle please.
I'm wondering if it's a problem with our oven .
susan beaney21st December 2019
Can you tell me how long it keeps please, and how to store?
Kath1st December 2019
Alison @ Coeliac Sanctuary7th December 2019
Just keep it air tight, should last 3 or 4 days, maybe more.
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!