This recipe for gluten-free miniature Stollen is moist, studded with dried fruits, candied fruits, and dusted with powdered sugar. This absolutely delicious bread makes 4 small loaves perfect for sharing with gluten-free family and friends during this holiday season.
1/4 cup currants
1/4 cup raisins
1/2 cup candied peel
1/4 cup candied ginger, chopped
4 tablespoons rum
1/3 cup Sorghum Flour
1/2 cup Brown Rice Flour
1/4 cup Sweet Rice Flour
1/2 cup Potato Starch
1/2 cup Tapioca Flour
2 tbsp Oat Flour
2 tbsp ground almonds
2 1/2 tsp xanthan Gum
2 1/2 tsp Instant Yeast
1 tsp salt
2 eggs, lightly beaten (room temperature)
1 egg white, lightly beaten (room temperature)
1 cup warm coconut milk
2 tablespoons butter, melted
2 tablespoons sugar
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp of ground cinnamon
zest of 1 lemon
1 teaspoon cider vinegar
2 tbsp butter (melted)
1/2 cup icing sugar
Line four mini loaf pans (5-3/4″ x 3-1/4″ x 2-1/4″) with parchment paper or aluminum foil, grease well. Set aside.
Mix currants, raisins, candied peel, candied ginger, and rum and let soak overnight in the refrigerator.
Use a heavy duty mixer to make this bread recipe (Kitchen Aide).
In a large bowl combine the sorghum flour, brown rice flour, sweet rice flour, potato starch, tapioca starch, oat flour, ground almonds, xanthan gum, yeast, and salt. Mix well and set aside.
In your mixing bowl with the paddle attachment, combine eggs, egg white, coconut milk, butter, sugar, vanilla extract, almond extract, cinnamon, lemon zest, and cider vinegar until well blended.
With the mixer on the lowest spend slowly add the flour mixture, until combined. Stop the machine and scrap down the sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes. Add the rum and fruit mixture to the dough and beat for 1 minute.
Divide the Stollen batter equally between the prepared mini loaf pans. Each pan should be about 2/3 full. Let rise uncovered for about 30 minutes, or until it has reached the top of the pan.
Preheat oven to 350 degrees Fahrenheit.
Bake for approximately 30 – 35 minutes or until the loaves are golden brown on the top.
Set the pans on a cooling rack for 10 minutes then remove the loaves from the pans and set on a wire rack. While the loaves are still warm brush with the 2 tbsp melted butter and dust with gluten-free icing sugar.
When completely cooled, the loaves can be wrapped and frozen for up to one month.