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Christmas Stollen - Gluten-free Recipe

This festive recipe comes from Clare Beaumont, Laura’s mum. It is a Christmas tradition for their family and one of Laura’s favourite Christmas delights. Thank you, Clare, for sharing this with us!


  • 250ml lukewarm milk
  • 14g dried active baking yeast
  • 500g gluten free plain flourStollen
  • 1 teaspoon psyllium powder
  • 50g caster sugar
  • 1 pinch salt
  • 1 tablespoon grated lemon zest
  • 1 egg
  • 150g butter, at room temperature
  • 150g raisins
  • 80g almonds
  • 80g finely chopped mixed peel
  • 2 tablespoons rum
  • To glaze
  • 50g butter, melted
  • 50g icing sugar

Prep:25min  ›  Cook:1hr  ›  Extra time:2hr rising  ›  Ready in:3hr25min

  1. In a small mixing bowl, combine yeast with about 1/3 of the warm milk and let stand until it foams, about 10 minutes.
  2. In a large mixing bowl, combine the flour, psyllium, salt, lemon zest and sugar. Add the egg, butter, remaining milk and the yeast mixture. Knead to a smooth dough with the dough hook of a food processor, or by hand on a lightly floured work surface. Place in a greased bowl, cover and let rise for 1 hour in a warm place.
  3. Place raisins in a small bowl and pour over hot water. Let soak until softened, then drain well and pat dry with kitchen roll.
  4. Lay the dried raisins, almonds and mixed peel on a floured surface. Place the risen dough on top and knead in the ingredients. Knead in the rum as well. Form into a loaf shape and place on a greased baking tray. Cover with a clean kitchen towel and let rise for 45 minutes.
  5. Preheat the oven to 200 C / Gas 6. Bake the stollen on the middle rack for 1 hour.
  6. Immediately after removing the stollen from the oven, brush with melted butter and dust liberally with icing sugar. Let cool before slicing and serving. Enjoy!

Clare found this recipe here:

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