Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Gluten Free Dresden Stollen Bread Recipe
0

18 posts in this topic

Im craving it, Its a holiday favorite for our family.

I usually buy it from a german town near us but alas I cant this year. Does anyone have a recipe for it?

Thanks so much :)

0

Share this post


Link to post
Share on other sites


Ads by Google:

I asked for a recipe last year on this forum and I don't think anyone replied. Lets hope for a reply this year. I love stollen.

0

Share this post


Link to post
Share on other sites

That's a shame :( I was hoping to continue this tradition. I might just have to experiment, If I get a good loaf out of it I'll pm you the recipe :)

0

Share this post


Link to post
Share on other sites

I love Stollen too! I know there's a recipe for a ricotta-based stollen in Bette Hagman's Revised Edition of the Gluten Free Gourmet -- I would type it up for you, but the book is at home and I'm out of town through the holidays.

eleep

0

Share this post


Link to post
Share on other sites
I love Stollen too! I know there's a recipe for a ricotta-based stollen in Bette Hagman's Revised Edition of the Gluten Free Gourmet -- I would type it up for you, but the book is at home and I'm out of town through the holidays.

eleep

I'll try and get the book from the library.

0

Share this post


Link to post
Share on other sites




Thanks so much erica, Im off to search for it. I have one of bette hagman's books, I have to look and see if its that one.

Autumn

0

Share this post


Link to post
Share on other sites

I have never had stollen so I must be missing something. I am looking for a good melt in your mouth shortbread cookie and Irish soda bread recipe. I have to do them for a wedding and I love shortbread anyway.

0

Share this post


Link to post
Share on other sites

Tada! I found a recipe for it! Its a machine recipe-

Title: Fruit And Nut Bread (Stollen)

Yield: 1 Servings

Ingredients

------------------------DRY INGREDIENTS-------------------------------

1 c brown rice flour

2 c white rice flour

1/2 c sugar

1 1/3 c non-fat dry milk powder

1/2 ts salt

1 c mixed dried fruit(currants, cut into

-raisin; size pieces)

1/2 c nuts, chopped small

3 1/2 ts xanthan gum

1 pk dry yeast

------------------------WET INGREDIENTS-------------------------------

2 lg eggs, beaten

1 3/4 c warm water

1/4 c butter, melted

Instructions

*from Sandra Leonard, Fairborn, Ohio

Here are some more recipes for gluten-free breads made in the bread

machine. These recipes contain 3 cups of flour--the directions recommend

halving the recipe if your machine has a 2-cup capacity. These recipe come

from a booklet "Breads--Gluten-free, of course!" from the Celiac Sprue

Support Group-Ohio Miami Valley Area.

Mix dry ingredients very well in a bowl. Mix wet ingredients well in

another bowl. Place dry and wet ingredients into your baking container as

suggested by bread machine manufacturer. NOTE: If your bread machine has a

designated time to add nuts and fruits, add fruit and nuts at this time.

frosting-

3 c powdered sugar

1/3 c soft butter

1 1/2 ts vanilla; or other flavoring

2 tb milk; or more as needed

Mix the sugar and butter together. Stir in vanilla and add milk to

desired consistency, spread over top of bread.

0

Share this post


Link to post
Share on other sites

rusla- It is wonderful! Since you like irish soda bread you would love this. Its a fruit bread also.

here's a few recipes I found, I havent tried them yet though-

Irish Soda Bread - Recipe

Adapted from 500 Treasured Country Recipes, by Martha Storey

Simple Solution

Martha Storey and friends think that this delicious fruit-studded bread is good 365 days a year, not just on St. Patrick's Day. it is one of the easiest breads you'll over make, they say, since there is no yeast.

Irish Soda Bread

4 cups organic gluten flour

1 tablespoon salt

3/4 teaspoon baking powder

1 teaspoon baking soda

1/2 cup raisins or dried currants (optional)

1 1/2 - 2 cups buttermilk (or use regular milk combined with 2 teaspoons white or cider vinegar

1. Preheat oven to 375 F. Butter a baking sheet or cake pan.

2. In a large bowl, mix together the flour, salt, baking powder, and soda, then stir in the raisins, if desired. Add enough buttermilk to make a soft, kneadable dough.

3. Turn out the dough onto a floured surface and knead it briefly. Shape it into a round loaf and place it on the baking sheet. Cut a cross in the top of the loaf with a single-edged razor blade or a very sharp floured knife.

4. Bake for 35 to 40 minutes. Remove from oven and cool on a rack.

Yield: 1 loaf

Irish Soda Bread (whole foods recipe)

Gluten-Free, Vegetarian

This gluten-free version of the classic Irish Soda Bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking.

Makes about 10

0

Share this post


Link to post
Share on other sites

Thanks for the soda bread recipe. There isn't enough of me this week.

0

Share this post


Link to post
Share on other sites

I'm glad that you found a recipe. I don't have a bread machine. I'd like to make the ricotta stollen when I can find the recipe. I can't wait to try the Irish Soda bread too.

0

Share this post


Link to post
Share on other sites
Thanks for the soda bread recipe. There isn't enough of me this week.

Glad to do it :)

Felidae-

Well how I would try it if I didnt have a machine to use would be ( most of info from another recipe but this one had gluten)-

Put warm water and yeast in bowl and dissolve the yeast.

Add the sugar, eggs, butter and half of the flour. Beat for maybe 10 minutes

Blend in the remaining flour, nuts, fruits, milk powder, salt, and xantham gum.

Let it rise maybe 1 to 2 hours till it doubles and punch it down, cover, refrigerate overnight.

knead the dough

Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf.

Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp (15 ml) water. Let rise until doubled in size (45 to 60 minutes).

Bake 30-35 minutes at 375F until golden brown

Cool and add frosting

0

Share this post


Link to post
Share on other sites
Glad to do it :)

Felidae-

Well how I would try it if I didnt have a machine to use would be ( most of info from another recipe but this one had gluten)-

Put warm water and yeast in bowl and dissolve the yeast.

Add the sugar, eggs, butter and half of the flour. Beat for maybe 10 minutes

Blend in the remaining flour, nuts, fruits, milk powder, salt, and xantham gum.

Let it rise maybe 1 to 2 hours till it doubles and punch it down, cover, refrigerate overnight.

knead the dough

Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf.

Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp (15 ml) water. Let rise until doubled in size (45 to 60 minutes).

Bake 30-35 minutes at 375F until golden brown

Cool and add frosting

Oops, I guess I could have used my brain too. It's the holiday season and I temporarily turned it off. Thanks for the assistance. LOL

0

Share this post


Link to post
Share on other sites

lol! I know what you mean and I still have at least a dozen presents to buy! Not to mention none of my holiday baking is done! Thank goodness rock candy, fudge and sugar cookies are pretty easy.

I dont have a machine either but Im borrowing my mom's. I hope to get a zojirushi one of these days but probably not for awhile. I have a credit card bill I have to get cleared off first.

0

Share this post


Link to post
Share on other sites

nk you for the recipe I have been looking for a gluten free stolen recipe every where.

0

Share this post


Link to post
Share on other sites

Glad to help out :)

I havent tried it yet, we have had a different christmas this year. Basically my parents, sister and her family, and all my inlaws have the gastrointestinal flu that's going around and recuperating they all started the day before christmas, so its been a quiet holiday with only opening with my 2 year old. We havent exchanged with anyone yet and probably wont till this coming weekend and next week. So no holiday parties to bake for either this year :(

0

Share this post


Link to post
Share on other sites

I found the bones of the recipe on another celiac site I regularly visit and made a few minor changes. See recipe below.

Yeast Free Christmas Stollen (Preheat to 180C)

I made three Christmas Stollen this year. The 2 favourite Stollen were done with white rice & brown rice flour and the other one was made with white rice & besan flour. Don

0

Share this post


Link to post
Share on other sites

Thanks so much for the recipe :)

Im anxious to try it!

Im not sure If I can eat besan flour, I will have to see if its corn free. And replace baking soda for the baking powder.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,655
    • Total Posts
      921,624
  • Topics

  • Posts

    • It is best not to try and do this on your own. Talk to your allergist. Not all will deal with food intolerances but if yours doesn't find one who will.  Mine had me fill out a very detailed diet questionaire and tested for true allergies before he gave me my starting point. I will admit I wasn't real happy with my starting point since none of my usual foods were on it. He said that I was most likely to react to foods I ate the most so most of the 5 I either rarely ate or didn't really like. The prescribed starting point he formulated was designed to make sure I had adaquate nutrition and enough calories.   It took about 2 weeks before a lot of my tummy issues resolved and I was then able to start adding foods in one at a time for a week before moving on to the next.  He said food intolerance reactions can take up to a week to show up so I had to be sure it was a full week between food additions. I did have to call three offices before I found a doctor who could do the formulation of the diet but this guy truely saved my life. Out of all the doctors I had seen, including specialists in big hospitals, he was the one responsible for finally realizing I was celiac. He of course referred me back to my clueless GI doctor who confirmed the diagnosis by almost killing me with a gluten challenge. I should note that some of my intolerance (not gluten of course) did resolve after I had healed. Even dairy which I hadn't been able to have for years! I hope you can get some answers and are able to heal soon.
    • Below is copied & pasted from this thread:   My celiac doctor is Dr. Syed Jafri, in Webster, TX (just south of Houston -- basically the Clear Lake City area), saved my LIFE.  I would recommend him to the whole, entire world.  I was desperately ill, and am still struggling, and he's a wonderful, sweet man who listens and is very proactive in helping you solve whatever problems you're having.  I wish all doctors were like him.  I have to fight and struggle with too many doctors to just listen to me and what I live with, day in and day out.  He's not like that.  Good luck to you.     There are recommendations on this thread too:  
    • I never worried about cross contamination because i was originally told i was just intolerant. after going gluten free i felt so much better up until this last march. dairy and fructose have been giving me problems but both lactose and fructose test came back negative.  this is what my gi doctor emailed me today 
    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,657
    • Most Online
      3,093

    Newest Member
    pablito
    Joined