This gluten-free stollen features a classic almond paste center, naturally dried fruit soaked in rum and orange juice, and a blend of warm holiday spices. The dough is straightforward to work with, bakes into a loaf that holds its shape, and stays soft and fluffy. If you’ve missed traditional German stollen since going gluten-free, this recipe brings those familiar flavors back to your holiday table.
❤️ Sandi’s Recipe Summary
- Easy-to-follow recipe with step-by-step photos and clear directions.
- Soak dried fruit in rum, orange juice, or a mix for added flavor.
- This gluten-free stollen delivers the classic taste of German stollen.
Stollen is a traditional German holiday bread: slightly dense, enriched with nuts and soaked fruit, and finished with a generous dusting of powdered sugar. This gluten-free version uses warm spices—cinnamon, nutmeg, and cardamom—to recreate the comforting aroma of the season. I developed this recipe after missing the family tradition; after a few test bakes I’m happy with the final loaf.
A Note From My Kitchen
This recipe was tested with Authentic Foods Steve’s Gluten-Free Bread Blend, which contains pectin and performs well for shaped yeast breads. If you use a different flour blend, make sure it’s suitable for yeast baking; many 1:1 blends won’t behave the same. Steve’s blend requires more water than typical blends—if you substitute another flour, start by reducing water by 1/4 cup and adjust until the dough has the texture shown in the photos. Add more flour if the dough is sticky or more water if it’s too dry.
Ingredient Notes:
See the recipe card below for exact amounts.
- Gluten-free flour blend – This recipe was developed with a specific bread blend. If you switch blends, the flour amount and water requirement may change. Use a blend labeled suitable for yeast breads when possible.
- Xanthan gum – If your blend lacks a binder, add 1 teaspoon to help the loaf hold together.
- Yeast – Use active dry yeast and double-check the brand is gluten-free.
- Eggs and butter – Use large eggs and unsalted butter for best results.
- Rum or orange juice – Either or both can be used to soak the dried fruit; the combination adds depth.
- Dried fruit – Use your favorites. I prefer natural, unsugared fruits rather than brightly colored candied pieces.
- Nuts – Almonds are traditional; toasting them briefly enhances the flavor.
How To Make Gluten-Free Stollen (Step-By-Step):
Step 1: Chop and place dried fruit in a bowl. Add rum, orange juice, or a mixture of both. Cover and let soak—ideally overnight—to plump the fruit and develop flavor.
Step 2: Combine warm water (no hotter than 110°F), 1 tablespoon sugar, and active dry yeast in a small bowl. Let it sit 5–10 minutes until frothy.
Step 3: In a stand mixer bowl, add the egg, 1/4 cup sugar, spices (cinnamon, nutmeg, cardamom), partially melted butter, orange zest, soaked fruit, and nuts. Fit the mixer with the paddle attachment and mix gently.
Step 4: Add the yeast mixture and whip the wet ingredients about 30 seconds to incorporate air.
Step 5: Gradually add the gluten-free flour blend—about 1/2 cup at a time—mixing on low until incorporated, then increase to medium for 10–15 seconds. The dough will be delicate compared with wheat dough; note that gluten-free yeast doughs typically get one good rise, so shape before the rise.
You can use almond paste or marzipan for the filling. Divide the dough in half, roll each portion into an oval on a lightly floured surface or silicone mat, and roll half of the almond paste into a rope. Place the paste down the center of the dough.
Step 6: Fold the dough over the almond paste and pinch the ends to seal. Shape the characteristic ridge where the dough overlaps. Tuck in any exposed fruit so it won’t burn.
Step 7: For proofing, preheat the oven briefly to a low temperature (around 175–200ºF), then turn it off. Place the covered loaves in the warmed oven with the door slightly ajar to rise, about 45–60 minutes.
Step 8: Remove the plastic wrap, preheat the oven to 350ºF, and bake the loaves 30–35 minutes, depending on size and thickness. Transfer loaves to a cooling rack.
Step 9: Melt butter and brush it over the warm loaves, then dust generously with powdered sugar. After the loaves have cooled, dust once more to finish. Traditionally the entire loaf is coated; adjust the sugar to taste.
Tips For Success:
- Choose mix-ins that add texture—toasted almonds or pecans give a satisfying crunch while dried apricots, apples, or citrus peel add bright flavors.
- Handle gluten-free dough gently; it can be more fragile than wheat dough, so use careful, confident movements when shaping and transferring.
- Allow the full rise time. Gluten-free yeast doughs benefit from patient rising; you usually get one good rise, so shape before proofing.
🔑 Sandi says: Eat this stollen within a couple of days. Unlike traditional stollen, gluten-free versions don’t cure well over weeks and can spoil faster. Store in an airtight container in the refrigerator and freeze slices you won’t eat within 2–3 days.
Frequently Asked Questions:
What is the difference between panettone and stollen? Panettone is tall and airy, while stollen is shorter and denser; both contain soaked dried fruit.
Can you make this dairy-free? Yes. Substitute a dairy-free butter alternative and follow the rest of the recipe as written.
More Gluten Free Bread Recipes:
If you enjoy this stollen, consider trying other enriched gluten-free loaves such as babka, brioche, or cinnamon raisin bread. Proper storage will help keep homemade gluten-free breads fresh—slice and freeze extras for easy use later.
Gluten Free Stollen (German Christmas Bread)
Ingredients
- 1 ½ cups dried fruits
- ¼ cup orange juice
- 3 tablespoons rum (light or dark)
- 2 ½ teaspoons active dry yeast
- ¾ cup warm water (no hotter than 110º F)
- 1 tablespoon sugar
- 2 ½ cups gluten-free flour blend
- ¼ cup cane sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ cup unsalted butter, partially melted
- 1 large egg
- ¼ cup orange juice
- 1 tablespoon orange zest
- ½ cup nuts (toasted almonds and pecans recommended)
- 7 ounces almond paste or marzipan
- 3 tablespoons unsalted butter, melted
- 1 ½ cups powdered sugar
Method
- Chop dried fruit and combine with rum, orange juice, or both. Cover and let sit overnight to soak.
- Combine warm water, 1 tablespoon sugar, and active dry yeast; let sit 5–10 minutes until frothy.
- In a stand mixer bowl, combine egg, ¼ cup sugar, partially melted butter, orange zest, soaked fruit, orange juice, salt, spices, and nuts. Mix gently with a paddle attachment. Add the yeast mixture and whip 30 seconds.
- Gradually add the gluten-free flour blend, about ½ cup at a time. Mix on low until combined, then increase speed briefly to blend.
- Divide the dough in half. Roll each portion into an oval, shape the almond paste into a rope, and place it down the center of each oval. Fold dough over the paste and pinch the ends to seal. Form the ridge where the dough overlaps.
- Preheat the oven briefly to a low temperature (about 175–200ºF), then turn it off. Place the covered loaves in the warm oven with the door slightly open to rise for 45–60 minutes.
- Remove the plastic wrap, preheat the oven to 350ºF, and bake 30–35 minutes until done. Transfer to a cooling rack.
- Brush warm loaves with melted butter and dust with powdered sugar. Once cooled, dust again for a traditional finish.
Notes
- Any dried fruit works; the author used mango, raisins, and goji berries.
- The recipe was tested with Authentic Foods Steve’s Gluten-Free Bread Blend; other blends may require different amounts of flour and water.
- If your blend lacks a binder, add 1 teaspoon xanthan gum.
- Rum is optional; orange juice alone or a combination is fine.
- Confirm your yeast is labeled gluten-free.
- The almond paste used by the author is labeled gluten-free; marzipan is an alternative.
- Eat within a few days and store in an airtight container in the refrigerator. Freeze slices if you won’t eat them within 2–3 days.