You will need a high sided, traditional 1lb (450g) loaf tin, a piece of baking parchment larger than the top of the tin, and a baking sheet. You also need to steep the fruit in the alcohol one hour before making the stollen.

Ingredients

• 100g Gluten Free Organic Millet Flour
• 40g Tapioca starch
• 40g Ground Almonds
• 1 tsp Xanthan Gum
• ¼ tsp Guar Gum
• 1 Pinch Salt
• 6g Gluten Free Organic Dried Yeast
• 100g Warmed Milk
• 30g Melted Butter
• 50g white marzipan
• ¼ tsp Vanilla Essence
• 20g Dried Cranberries
• 20g Chopped, dried apricots
• 20g Chopped glace cherries
• 20g Mixed peel
• Zest of ½ an orange
• 1 tbsp Port or Rum
• Extra melted butter and icing sugar for dusting
• White rice flour for shaping the dough

Method:

• Weigh the dried fruit into a bowl, add the port or rum, the orange zest and the vanilla and leave to steep for at least one hour.
• Thoroughly butter the tin and the baking parchment.
• Dissolve the dried yeast in the warm milk and stir well.
• Put all the dry ingredients into a bowl and dry whisk thoroughly together.
• Add the warm milk and yeast, the steeped fruit and the melted butter to the flour mixture and mix with an electric hand whisk. It will be sticky.
• Dust your work surface with rice flour and shape the dough into a flat rectangle the same length as the tin, but wider.
• Roll the marzipan into a sausage the same length as the tin using the rice flour to prevent sticking.
• Place the marzipan lengthways on the dough, wet the surface of the dough around the marzipan, then fold up the edges to make a log with the marzipan in the middle.
• Turn the dough so that the fold is underneath, using rice flour to prevent sticking, and transfer it to the parchment on the baking sheet.
• Invert the buttered tin over the dough, and prove in a warm place for roughly 3¼ hours.
• Pre-heat a fan oven to 180℃ at least 30 minutes before baking.
• Transfer the tin and baking sheet to the oven and bake on the middle shelf for 45 minutes.
• Transfer to a cooling rack, remove the tin and leave for 30 minutes before brushing the stollen with melted butter and dusting with icing sugar.
• Wait until completely cool – a few hours – before slicing.