(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Gluten Free Hamantashen

My recipe for Bakery Style Hamantashen, adapted by Claire Berman of http://www.thisglutenfreelife.org – a wonderful resource for gluten-free recipes anyone would love. Claire uses margarine in her version of my hamantashen. I prefer canola oil or unsalted butter (or a mixture of both). I guess you would say this is my recipe, adapted by Claire and re-adapted by me. Remember that although this is gluten-free, the flours used are not the most nutritious. For more on gluten-free baking, you can visit https://www.facebook.com/deliciouswithout or https://www.facebook.com/betterbattergf where you will find both gluten free baked products or some more inspired gluten-free flour mixes.

Gluten Free Hamantashen Dough
1 cup unsalted butter (or non-dairy baking margarine)
1 1/4 cups sugar  
3 eggs
1/4 cup fresh orange juice
1 1/2 teaspoons pure vanilla extract
2 3/4 cups white rice flour (or more, as required, for rolling dough)
1/2 cup tapioca starch
3/4 cup potato starch
3/8 teaspoon kosher salt
2 1/2 teaspoons gluten-free baking powder


Poppy, apricot, or prune

Finishing Touches

Egg Wash for brushing pastries
Sugar, for sprinkling

In a mixer bowl, cream the butter sugar together.  Add the eggs and blend well. Stir in the orange juice and the vanilla. Fold in the white rice flour, tapioca starch, potato starch, salt, and baking powder. Place dough on work surface, cover and let it rest for about 15 minutes.  

Preheat the oven to 350 F.  Line 2 large baking sheets with parchment paper.

Divide the dough into 2 or 3 flattened discs and work with one at a time.  Roll the dough out on a lightly floured board to a thickness of about 1/8 inch.  If dough sticks, dust the board and your pin lightly with white rice flour.

Cut into 4 inch circles, brush each with egg wash and fill the centers with 1 generous tablespoon of filling. To fold hamantashen, bring up the bottom to form a half-moon over the middle of the dough and filling. Fold in the two sides to make a ‘roof’ or form the triangle.

Brush the pastries with egg wash and sprinkle with sugar. Once you've pulled all the rounds together in this way, sprinkle generously with the remaining sugar.

Bake for 20-25 minutes, or until the tops are nicely browned. 

Makes 2-4 dozen, depending on size

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.