gluten-free Dutch Christmas bread -

Gluten-free Dutch Christmas Bread

Today I have a very traditional Dutch Christmas recipe for you. A gluten-free Dutch Christmas Bread! Dutch Christmas bread is a bread stuffed with currants, raisins, nuts and, most importantly, almond paste.

This is a paste made of ground almonds and sugar. We eat this bread with Christmas and Easter (but then we call it Easter bread, how original) and Dutch people are crazy about it.

Especially when it is still a bit warm with a thick layer of butter and powdered sugar.

To make a gluten-free Dutch Christmas bread that was also low FODMAP, I had to make a few adaptations. I left out the currants and halved the amounts of raisins in the recipe.

Almond paste is also only low FODMAP in a limited amount, but because you make quite a large bread and use relatively little almond paste, one slice of Christmas bread per serving will be low FODMAP.

Will you let me know if you have made my gluten-free Dutch Christmas bread? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

gluten-free Dutch Christmas bread -

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
glutenvrije kerststol -

Gluten-free Dutch Christmas Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Karlijn
  • Total Time: 1 hour 20 min
  • Servings: 16 1x


A delicious gluten-free Dutch Christmas bread with almond paste and pecans. Also low FODMAP and lactose-free. A traditional Christmas recipe!


  • 250 g gluten-free plain flour mix (such as Doves Farm plain white flour)
  • 250 g gluten-free baking mix for brown bread (such as Doves Farm brown bread mix)
  • 1 1/2 tsp xanthan gum
  • 1 tsp salt
  • 80 g white sugar
  • 2 eggs + 1 egg yolk for the almond paste
  • 16 g dry yeast
  • 175 ml lactose-free milk
  • 100 g butter or margarine + 2 tbsp extra to spread over the bread
  • 100 g raisins
  • Zest of 1 lemon
  • 300 g almond paste* (you can find the recipe here. The almond paste has to rest for a week, so plan ahead for that)
  • 50 g pecans
  • Powdered sugar


  1. Mix the two kinds of flour, xanthan gum, salt, sugar and lemon zest in a bowl. Make a dent in the middle.
  2. Whisk the eggs in another bowl.
  3. Heat the milk until it is lukewarm and add the yeast to the milk.
  4. Melt the butter in a pan. Add the eggs, milk and butter to the flour. Mix everything together with your hands until you have a supple dough.
  5. Put the dough in a bowl and cover with cling film. Leave at a warm place for 30 minutes.
  6. Put the raisins in lukewarm water for 15 minutes. Drain them well and dry them with some paper towel. Sprinkle a bit of flour over them to make sure all liquid has gone.
  7. Pre-heat the oven to 200 degrees Celcius (392 Fahrenheit) and cover a baking sheet with baking parchment.
  8. Cut the pecans into small pieces and knead them into the dough together with the raisins.
  9. Knead an egg yolk through the almond paste to make it supple. Form the almond paste in the shape of a sausage.
  10. Roll out the dough into an oval shape. Put the almond paste on top and fold one side of the dough over the other in the width. Press the sides of the bread together with your fingers.
  11. Bake the bread in the oven for about 30 minutes. Bake for 20 minutes at 200 degrees (392 F) and lower the heat to 150 degrees (300 F) for the last 10 minutes.
  12. Take the Christmas bread out of the oven and leave to cool entirely.
  13. Melt two tablespoons of butter and spread them over the top of the bread with a brush. Cover the top of the bread with powdered sugar.


*Almonds are low FODMAP up to 13 g per portion. If you cut the Christmas bread into 12 slices and eat 1 slice at a time, you will stay below the maximum amount. Therefore it is important to limit your portion to 1 slice at a time. Raisins are also low FODMAP up to 13 g per portion but because you only use 100 g for the entire bread, you will stay far below the maximum amount per portion.

  • Prep Time: 50 min
  • Cook Time: 30 min
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Dutch


  • Serving Size: 1 slice (1/16)
  • Calories: 295
  • Fat: 17
  • Carbohydrates: 38
  • Protein: 6

gluten-free Dutch Christmas bread -

Together we go for a calm belly!

Subscribe to the Karlijn's Kitchen e-mail newsletter for more tips and recipes and receive the ebook 10 things I wish I had known when I started the FODMAP diet for free!

You subscribe to the newsletter and email updates from Karlijn's Kitchen. You can always unsubscribe. Powered by ConvertKit
Gearchiveerd onder:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star