Stollen - Serves 8 – 10
- 100g gluten free plain flour
- 50g cornflour
- 50g ground almonds
- 1tsp xanthan gum
- ½ tsp salt
- 50g caster sugar
- 1tsp mixed spice
- 4tsp (2 x 7g sachets) dried yeast
- 50g sultanas
- 20g gluten free glace cherries, chopped
- 15g gluten free mixed peel
- 25g chopped almonds
- 30g butter, melted
- ½ egg
- 150ml milk (for a more open texture, exchange for water)
- 120g gluten free marzipan
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease a 1 lb loaf tin, put a spoonful of gluten free plain flour into the tin and coat the sides. Tip out any excess flour.
Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, caster sugar, mixed spice and yeast in a large bowl.
Mix in the sultanas, cherries, mixed peel and chopped almonds.
Pour in the melted butter.
Beat the egg and milk together.
Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Pour half of the mixture into the loaf tin, level with a wet spoon. Make the marzipan into a sausage shape as long as the loaf and sit on top of the mixture. Cover with the rest of the batter.
Cover with cling film and leave in a warm place to prove for 45 minutes.
Preheat the oven to 200°c / 400°f / gas mark 6.
Bake for 20 – 25 minutes until brown on all sides. Take the loaf out of the tin and tap the bottom. If it is cooked it will sound hollow.
Cool on a wire rack.
Dredge the top with icing sugar.
Place in an airtight container and eat within two days or freeze and eat within 3 months.
how to make this recipe dairy free...
Use sunflower oil or dairy free margarine in place of butter and water or your choice of dairy free milk in place of milk.