Gluten-Free Stollen

Gluten-Free Stollen

You will need a high sided, traditional 1lb (450g) loaf tin, a piece of baking parchment larger than the top of the tin, and a baking sheet. You also need to steep the fruit in the alcohol one hour before making the stollen.

Gluten-Free Stollen

Ingredients

  • 100g Gluten Free Organic Millet Flour
  • 40g Tapioca starch
  • 40g Ground Almonds
  • 1 tsp Xanthan Gum
  • ¼ tsp Guar Gum
  • 1 Pinch Salt
  • 6g Gluten Free Organic Dried Yeast
  • 100g Warmed Milk
  • 30g Melted Butter
  • 50g white marzipan
  • ¼ tsp Vanilla Essence
  • 20g Dried Cranberries
  • 20g Chopped, dried apricots
  • 20g Chopped glace cherries
  • 20g Mixed peel
  • Zest of ½ an orange
  • 1 tbsp Port or Rum
  • Extra melted butter and icing sugar for dusting
  • White rice flour for shaping the dough

Method:

  • Weigh the dried fruit into a bowl, add the port or rum, the orange zest and the vanilla and leave to steep for at least one hour.
  • Thoroughly butter the tin and the baking parchment.
  • Dissolve the dried yeast in the warm milk and stir well.
  • Put all the dry ingredients into a bowl and dry whisk thoroughly together.
  • Add the warm milk and yeast, the steeped fruit and the melted butter to the flour mixture and mix with an electric hand whisk. It will be sticky.
  • Dust your work surface with rice flour and shape the dough into a flat rectangle the same length as the tin, but wider.
  • Roll the marzipan into a sausage the same length as the tin using the rice flour to prevent sticking.
  • 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 dough so that the fold is underneath, using rice flour to prevent sticking, and transfer it to the parchment on the baking sheet.
  • Invert the buttered tin over the dough, and prove in a warm place for roughly 3¼ hours.
  • Pre-heat a fan oven to 180℃ at least 30 minutes before baking.
  • Transfer the tin and baking sheet to the oven and bake on the middle shelf for 45 minutes.
  • Transfer to a cooling rack, remove the tin and leave for 30 minutes before brushing the stollen with melted butter and dusting with icing sugar.
  • Wait until completely cool – a few hours – before slicing.