Weihnachtsstollen (GF / RSF)


German Christmas Stollen (GF / RSF)


  • 250g glutenfree flour
  • 50g buckwheat flakes
  • ½ tsp psyllium husk
  • 1 sachet dry yeast
  • 40g coconut flour sugar
  • 1 pinch salt
  • Cardamom
  • Cinnamon
  • 1 tbsp grated lemon zest (organic lemon)
  • 1 egg
  • 75g Butter or coconut oil
  • 2 tbsp Quark (cream cheese)
  • 150ml almond milk
  • 40g almond flakes
  • 15g orange peel
  • 15g lemon peel
  • 75g raisins
  • 1 tbsp Rum
  • Birch flower icing sugar



  • Mix the flour with the psyllium husk in a bowl and form a dip. Add 1 tbsp of coconut sugar and the yeast to it and carefully fill up with 50ml warm almond milk. Leave to rest for about 20-30 min.
  • Add the lemon zest, the egg, the rest of the sugar and milk to the yeast mix and knead for at least 5 min in a kitchen machine. The dough should start to peel off the bowl.
  • Add the orange and lemon peel with the raisins and rum as well as the spices and knead again.
  • Place the dough on a clean surface covered in flour and form a long bread shape
  • Leave the Stollen to rest for about 50min in a warm oven (max. 40°C).
  • Heat up the oven to 200°C and bake the Stollen in the middle tray for about an hour.
  • While the Stollen is still hot, brush it with liquid butter (or coconut oil) and cover with icing sugar.