Yes, traditional stollen contains gluten. Stollen is a fruit bread that originated in Germany and is traditionally made with wheat flour, which contains gluten. Gluten is a protein found in grains like wheat, rye, and barley.
What is stollen?
Stollen is a sweet, yeasted bread loaded with fruit and nuts. Typical ingredients include flour, yeast, butter or oil, milk, eggs, raisins, citron, orange peel, lemon peel, almonds, and powdered sugar or vanilla sugar. Marzipan or persipan (similar to marzipan but made with apricot pits instead of almonds) is also commonly added to the middle of the loaf. The finished stollen is often brushed with melted unsalted butter and dusted with icing sugar.
Traditional stollen is made with wheat flour, which contains the proteins glutenin and gliadin. When mixed with water, these proteins form gluten, which gives the bread its elastic texture. Gluten allows the bread to rise high and keep its shape. The German city of Dresden is famous for producing a rich, buttery type of stollen known as Dresdner Stollen that is sold throughout Germany around Christmas time.
Does stollen have to contain gluten?
No, it is possible to make gluten-free stollen, though it requires some modifications from the traditional recipe. Gluten-free stollen will have a different texture, crumb, and flavor than regular stollen.
To make gluten-free stollen, the wheat flour is replaced with a gluten-free flour blend. Common options include:
- Rice flour
- Sorghum flour
- Millet flour
- Buckwheat flour
- Quinoa flour
- Almond flour
Xanthan gum or guar gum may need to be added to give the dough more structure. The ratios of ingredients and the mixing process also need to be adjusted when working with gluten-free flours. Some additional moistness in the form of milk or eggs is usually needed to achieve the right texture.
While it is possible to make tasty gluten-free stollen, it can be challenging. Gluten-free stollen may be denser and drier than traditional stollen made with wheat flour. The fruit and nuts help add moisture and flavor.
Common questions about gluten in stollen
Is stollen gluten-free?
Traditional stollen is not gluten-free because it is made with wheat flour, which contains gluten. However, gluten-free versions made with alternative flours are available.
Is there flour in stollen?
Yes, wheat flour is the main ingredient in traditional stollen. The flour provides structure and gluten development. Gluten-free flours can be substituted to make gluten-free stollen.
Can you make stollen with almond flour?
Yes, almond flour is one option for making gluten-free stollen. Almond flour will produce a dense, nutty crumb. The dough may need additional moisture and binding agents compared to wheat flour.
Is marzipan gluten-free?
Yes, traditional marzipan is gluten-free. Marzipan is made by grinding almonds into a meal and mixing them with sugar and sometimes egg whites or whole eggs. No wheat or gluten-containing ingredients are used, making marzipan a gluten-free option for stollen.
Is Dresdner Stollen gluten-free?
No, traditional Dresdner Stollen is not gluten-free. It contains wheat flour, which gives it that distinctive buttery flavor and tender crumb. There are gluten-free Dresdner Stollen alternatives made with gluten-free flours available for those avoiding gluten.
Nutrition facts for stollen
The nutrition facts for stollen will vary between recipes, but in general, a 2 ounce serving of traditional stollen made with wheat flour contains:
- Calories: 160
- Fat: 8g
- Carbs: 21g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
Stollen is high in calories, carbs, and sugar compared to other breads since it contains extra eggs, butter, and dried fruit. The exact carb count can vary greatly based on the recipe. Gluten-free stollen may have a slightly different nutritional profile.
Tips for making stollen
Here are some tips for making great tasting stollen at home:
- Use a rich, eggy dough – Lots of eggs make stollen tender and give it a golden color.
- Knead thoroughly – Knead for at least 10-15 minutes to develop the gluten.
- Proof twice – Let rise, punch down, and let rise again to develop flavor.
- Use plenty of butter – Butter adds rich taste and soft texture.
- Load it with fruits and nuts – Raisins, citron, orange, almonds pack it with flavor.
- Shape carefully – Form a tight log shape to maintain an even shape when baking.
- Cover while baking – Tent with foil to prevent over-browning.
- Brush with butter – Brushing melted butter on top helps form a tender crust.
- Finish with powdered sugar – A dusting of powdered sugar or vanilla sugar adds sweetness.
How to store stollen
Here are some tips on storing stollen:
- Room temperature – Can be kept tightly wrapped at room temperature for 2-3 days.
- Refrigerator – For longer storage, refrigerate for up to 1-2 weeks.
- Freezer – Freezes well for 2-3 months wrapped in plastic then foil.
- Thaw – Thaw frozen stollen in the refrigerator overnight before serving.
- Revive – If stollen dries out, sprinkle with brandy or rum and bake for a few minutes to revive.
With proper storage, stollen can be enjoyed long after the holidays.
Where to buy stollen
There are many places to buy quality stollen:
- German bakeries or delis – Many German bakeries sell homemade stollen seasonally.
- Online – Order from online German food vendors or Amazon.
- Aldi – This German grocery chain sells affordable bakery-style stollen.
- Cost Plus World Market – Offers stollen varieties by the brand Bahlsen.
- Trader Joe’s – Seasonal stollen often appears at Trader Joe’s.
- World Market – Carries stollen from companies like Muelhens.
- Williams-Sonoma – Upscale stollen available, including gluten-free options.
Check your local stores around Christmas time or order ahead online to get your hands on quality stollen. Be sure to look for brands made with traditional ingredients and baked in Germany for authentic flavor.
How to make gluten-free stollen
Try this recipe for gluten-free stollen:
Ingredients
- 3 cups gluten-free flour blend
- 1 tablespoon xanthan gum
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons instant yeast
- 1⁄2 cup milk
- 2 eggs
- 6 tablespoons butter, softened
- 1⁄2 teaspoon salt
- 1⁄2 cup raisins
- 1⁄4 cup candied orange peel
- 1⁄4 cup candied lemon peel
- 1⁄4 cup slivered almonds
- Powdered sugar for dusting
Steps
- In a bowl, whisk together the flour blend, xanthan gum, sugar, and yeast.
- In another bowl, whisk together the milk, eggs, butter, and salt.
- Make a well in the dry ingredients and pour in the milk mixture. Mix to form a shaggy dough.
- Turn out onto a surface and knead for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour.
- Punch down dough and knead in raisins, citron, lemon peel, and almonds until distributed throughout.
- Form dough into a log shape on a parchment lined baking sheet.
- Cover and proof for 45 minutes.
- Meanwhile, preheat oven to 350°F.
- Brush risen loaf with milk or egg wash. Bake for 40-45 minutes until deep brown.
- Let cool at least 30 minutes before dusting with powdered sugar.
This gluten-free stollen uses a blend of flours to achieve the right taste and texture. Xanthan gum helps bind it together. The added milk and eggs provide moisture that gluten-free breads need. Proofing the dough twice allows the flavors to develop fully. When baked low and slow, you get a beautifully burnished, tender crumb perfect for the holidays.
Stollen around the world
While stollen is a beloved German Christmas tradition, this fruited holiday bread can be found across the globe. Here is how stollen is enjoyed around the world:
Germany
Germans are credited with inventing stollen in the city of Dresden in the 15th century. It remains a Christmas staple all over Germany today. Each region has its own local specialties like the famous Dresdner Stollen.
United States
As German immigrants brought long-standing traditions to the U.S., stollen became a part of American Christmas as well. Many U.S. bakeries now produce this fruited holiday treat.
Switzerland
Stollen is also a Christmas favorite in Switzerland. Swiss stollen often includes rich Swiss ingredients like alpine milk, cream, or chocolate.
Austria
Austrians enjoy stollen at Christmas too, sometimes with a layer of jam or custard in the middle. Powdered sugar coats the top crust.
Scandinavia
Variations on stollen can be found in Scandinavian countries. Sweden has saffron stollen and Norway makes it with cardamom.
Russia
Russians put their own spin on stollen using tea and dried fruit soaked in vodka, rum, or brandy for extra flavor.
Italy
Panettone is Italy’s version of stollen. This sweet, fluffy, citrus-studded bread is a Christmas classic.
Australia and New Zealand
Immigrants brought stollen and other European Christmas breads to Australia and New Zealand. Both countries have embraced stollen as part of holiday celebrations.
No matter where you live or celebrate, stollen is a global treat. This sweet fruited bread brings warmth and festive flavors wherever it is enjoyed.
Conclusion
Stollen is a beloved German Christmas bread that traditionally contains gluten due to being made with wheat flour. However, gluten-free versions can be created by substituting the wheat flour with a blend of gluten-free flours and adjusting the other ingredients. While gluten-free stollen tastes different than the original, it provides a holiday treat for those avoiding gluten. From its origins in Germany, stollen has spread as a Christmas tradition all around the world.
