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
      104,099
    • Total Posts
      920,353
  • Topics

  • Posts

    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
    • I think that we have to remember that celiacs often develop intolerances due to our  damaged guts.  Our guts do not ncessarily heal either (usually adults) for  a variety of reasons even if their symptoms improve (see links below).   Nuts are just plain hard to digest.   I can not tolerate almonds, but can handle walnuts and cashews in small amounts.  I can eat peanuts too, but resort to Peanutbutter after a Glutening as it is easier to digest (maybe I have to learn to chew better!  😀)  My nut symptoms have  nothing to do with gluten as I have purchased certified gluten-free nuts and suffered with the same symptoms.  .   https://www.verywell.com/celiac-disease-when-will-your-small-intestine-recover-562341 http://www.cureceliacdisease.org/treatment/ http://www.ncbi.nlm.nih.gov/pubmed/23936873 i call the manufacturer when I suspect the manufacturer is sharing the line or if I just want to know.  I bought some Black English walnuts and called the company.  Those are the only nuts they process and they do not have any flavored nuts.   if you really want to test your theory out, buy some nuts from Nuts.com (certified gluten-free).   See if you get a reaction or ask your GI to retest your antibodies (which should be done annually anyway).   I just hate to have Planters get a bum rap when you do not really know for sure.......😥    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,133
    • Most Online
      1,763

    Newest Member
    Mycaringkidsmom
    Joined