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glutenvrije kerststol -

Gluten-free Dutch Christmas Bread

  • 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

Keywords: Dutch christmas bread, christmas bread, gluten-free Christmas bread