Gluten-Free Stollen

We proved and baked it with the tin inverted over the dough to produce a fruity slice that's the perfect team mate for an Irish coffee, or a good cup of tea after a long Christmas tramp through the woods.

Ingredients

Makes a 1lb loaf

140g Shipton Mill bread mix flour

30g ground almonds

15g caster sugar

½tsp finely ground psyllium husk

¼tsp xanthum gum

pinch of salt

6g gluten-free dried yeast

100g warmed milk

30g melted salted butter

30g white marzipan

¼tsp vanilla essence

1tbsp port or rum

20g dried cranberries

20g dried apricot pieces

20g chopped glace cherries

20g mixed peel

zest of ½ an orange

rice flour for shaping

extra melted butter and icing sugar for dusting

Method

Butter a 1lb loaf tin really well, and prepare and butter some baking parchment on baking sheet. Pre-heat fan oven to 180℃ half an hour before baking.

1. Weigh the dried fruit into a bowl, add the tablespoon of port or rum, the orange zest and the vanilla essence and stir well. Leave to steep for at least one hour.

2. Dissolve the yeast in the warm milk and stir well.

3. Weigh the flour and the ground almonds into a bowl, add the xanthum gum, the psyllium husk, the salt and the caster sugar, and dry whisk everything together thoroughly.

4. Add the warm milk and yeast, the soaked fruit and the melted butter to the flour mixture and knead with an electric hand whisk fitted with a dough hook. You can also do this with your hands, but it will be sticky - don't be put off.

5. Sprinkle a work surface with rice flour and shape the dough into a flat rectangle the same length as the tin, but wider.

6. Roll the marzipan into a sausage the same length as the tin.

7. Place the marzipan lengthways on the dough, wet the surface of the dough around the marzipan, then fold up the edges to make a log with the marzipan in the middle, turn the log so that the fold is underneath. Sprinkle the rice flour on the work surface to prevent it from sticking.

8. Use a fish slice to transfer the dough to the prepared baking parchment, invert the buttered tin over the dough, and leave to prove in a warm place for 2½ hours. Don't lift the tin again until the loaf is fully baked.

9. Put the baking sheet into the pre-heated oven and bake the loaf for 45 minutes.

10. Remove the tin and bake the loaf for a further 5 minutes.

11. Remove from the oven and place on a rack to cool.

12. Leave to cool for half an hour, then brush the loaf with the extra melted butter, and sieve all over with icing sugar. It looks great finished off with a few puffs of edible silver sugar dust.

13. Wait until completely cool - a few hours - before slicing.

 


Tags: Christmas CakeNpastry Gluten Free GFSM Cakes etc gfshiptonmill

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: gfshiptonmill

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