Hamentashen: Gluten-Free

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Hamentashen are traditionally eaten during the Jewish holiday of Purim, typically filled with poppy seeds, prunes, apricot or other fruit. Hamantashen are shaped like a triangle, recalling the three-cornered hat of the villain, Haman, as described in the Book of Esther. They are a great cookie for any time of year. I’ve included my original rice flour recipe and the newer All Purpose Gluten-Free Flour version, which has a softer, more bread-like texture that we like a lot.

hamentaschen

Our Hamentashen is filled with REAL organic Prune Butter which is easy to make and worth the effort.hamentashen

Cookie dough option 1:
4 cups white rice four
4¾ teaspoon baking powder
1 cup vegetable shortening (we use Earth Balance)
1 cup sugar (evaporated cane juice)
1 cup water
2 teaspoons vanilla extract
2½ teaspoons xanthan gum

Cookie dough option 2:
4 1/2 – 5 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
4¾ teaspoon baking powder
1 cup vegan butter (we use Earth Balance)
1 cup sugar (evaporated cane juice)
1 cup water
2 teaspoons vanilla extract
2½ teaspoons xanthan gum

Filling: Prune Butter, Apricot Butter or Poppy Seeds

Preheat over to 350oF. Line 2 large cookie sheets with parchment paper.

In a medium bowl mix 4 cups of flour, baking powder and xanthan gum. In another bowl, blend shortening/vegan butter with sugar and add vanilla. Slowly add in the flour mixture, making a dough. Add in the water, a little at a time.

If using rice flour, the dough should be damp and slightly sticky. Cover with wax paper or towel and put in the refrigerator for about an hour.

If using All Purpose Gluten-Free flour, continue to add in flour, 1/4 cup at a time, until the dough is smooth and moist but not sticky. The dough can be refrigerated or used immediately.

Pull enough dough to make a 1 ½ inch diameter ball. Dough can be shaped by hand or rolled into a 2 1/2 inch round circle. If rolling, place the ball on a sheet of wax paper. Cover with another sheet of wax paper. Roll the ball into a 2 1/2 inch round circle. Remove the top sheet of paper and carefully, with a finger push in the edges slightly to smooth them.

Place about 1-2 teaspoons of filling in the center. Carefully pinch the dough in towards the center to make a triangle. Smooth all rough edges.

With a spatula, carefully lift formed cookie dough and place on the cookie sheet lined with parchment paper. Bake until lightly browned, about 12 minutes. Let cool. Makes about 24 cookies.

TIP: If using rice flour, the dough is sticky. The extra moisture eliminates the gritty texture of the rice flour when the dough is cooked. Keeping the dough very cold helps minimize sticking when handling. A small amount of potato starch on your hands also helps when forming the cookies as well as little on the wax paper when rolling out dough.

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