Gluten-Free Miniature Stollen Loaves
Classic gluten-free stollen mini loaves are moist and filled with apricots, candied ginger, and raisins.
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Instructions
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Preheat oven to 350 F (176 C) and lightly grease 4 mini loaf pans.
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Combine gluten-free all-purpose flour, almond meal, dry yeast, xanthan gum, cardamom, salt, raisins, dried apricots, and crystallized ginger; whisk thoroughly.
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Heat coconut milk or milk until lukewarm; then whisk in oil, eggs, marmalade, and vanilla extract.
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Add the warm liquid mixture to the dry ingredients and stir to blend completely.
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Divide batter equally into the prepared loaf pans, filling each approximately two-thirds full; press down batter and smooth tops with dampened fingers.
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Cover pans and allow batter to rise in a warm, draft-free location until it reaches the top of each pan.
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Bake loaves in the preheated oven for approximately 30 minutes, or until golden brown with an internal temperature of 204 F.
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Cool loaves in pans for 10 minutes, then transfer to a rack to cool completely before dusting with gluten-free confectioners' sugar.