8 Tishrei 5781 / Saturday, September 26, 2020 | Torah Reading: Ha'azinu
 
dot  Add to favorites   dot  Set as homepage  
 
   
    Create an account    |    Sign in
  
    My Account     Orders History     Help
 
 
  My Country:  
  United States   
 
   Language:  
  English   
 
   My Currency:  
  US Dollar   
 
   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Cooking Tips and Tricks     Soups     Salads     Meat and Poultry             
 
  More  
 
 
 
Desserts and Baking  
 
HomeRecipes and CookingDesserts and BakingGluten-Free Hamantashen
 
  Advanced Search
   Articles
 
   Search
 
            
 

Gluten-Free Hamantashen    

Gluten-Free Hamantashen



Need to avoid gluten? No problem - you can still enjoy hamantashen. Try this delicious gluten-free recipe and you'll understand why so many people requested it!

 



Preparation Time: 45 minutes 

Baking Time: 11 minutes 

Level of Difficulty: Easy 

Kashrut Status: Parve 

 

This recipe makes 24 hamantashen 

 

 

INGREDIENTS 

  • 6 tablespoons (63g) potato starch 

  • 6 tablespoons (60g) superfine brown rice flour 

  • 1/2 cup (60g) tapioca starch/flour 

  • 5 tablespoons + 1 teaspoon (45g) sorghum flour 

  • 1 1/2 tablespoons (17g) potato flour (not potato starch) 

  • 7 1/2 tablespoons (75g) sweet rice flour 

  • 1 teaspoon (4 g) xanthum gum 

  • 1/2 cup (3 oz or 86g) chopped nuts 

  • 1 cup (7.5 oz or 210g) sugar 

  • 1 1/2 tsp baking powder 

  • 1/2 tsp salt 

  • 1 teaspoon orange zest 

  • 1/2 cup (4 oz or 112g) margarine, cut into 8 pieces 

  • 1/2 cup (4 oz or 112g) shortening, cut into 8 pieces 

  • 2 beaten eggs 

  • 2-4 Tablespoons orange juice 

  • 1 egg 1 Tablespoon water, lightly beaten 

  • Fillings of choice (see Note in step 10)

 

 

PREPARATION 

1. Pulse the flours, xanthum gum, baking powder, salt, sugar, nuts, and orange zest in the food processor until well combined.  

 

2. Add the margarine and shortening, and then pulse until mixture resembles a coarse meal. 

 

3. Add the beaten eggs, and then pulse until combined. 

 
4. Remove the mixture from the food processor, and then pour it into a large bowl.  

 

5. Sprinkle with two tablespoons of orange juice, and then mix until it comes together into a ball. If the dough seems dry, add the remaining orange juice.  

 

6. Divide the dough into three pieces, form each piece of dough into a disk, and wrap in plastic wrap. Refrigerate at least 1 hour. 

 
7. Preheat the oven to 350. 
 

8. Roll out each section of dough between two sheets of parchment paper. Place the dough (still in the parchment) on a cookie sheet and freeze for 10 minutes.  

 

9. Remove one sheet of dough from the freezer. Remove the top piece of parchment and cut into circles using a round cutter or the mouth of a drinking glass. Transfer circles to a parchment lined cookie sheet.  

 

10. Fill each circle with a small amount of filling. (For 2 1/2 inch circles, use about a teaspoon of filling).  

 

Note: It is important that the fillings are not too runny. If using pie fillings or other canned fillings (like the Solo ones), the consistency should be fine. If using fruit preserves, stir cornstarch into the preserves until they look slightly cloudy. Bake one test hamentash to make sure the filling doesn’t run out in the oven before filling the rest of the batch. If it runs add a bit more cornstarch and test again. 

 

11. Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven. If the dough becomes too sticky, freeze it for a few minutes to re-chill it. Re-roll and freeze scraps.  

 

12. Repeat with remaining sheets of dough. 

 

13. Bake the hamentashen until they are slightly firm to the touch, about 11 minutes.  

 

14. Transfer to a wire rack and cool completely. 
 

 

 





New Comment    New Comment
   See More Articles By JamieGeller .com
   Read more about Desserts and Baking




Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version


 Join the distribution list Join the distribution list
 
 
  
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:

   

 Related Articles Related Articles
 
 

 
Cinnamon and Nut Rollada               Peanut Butter and Jelly Hamantashen               Applesauce Cake
 
 Cinnamon and Nut Rollada  Peanut Butter and Jelly Hamantashen  Applesauce Cake


  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

 
 
  
In Honor of:    In Memory of:
  
 
Like What You Read?
 
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
 
Click here to support Breslev.co.il
  
 
 
 Products of the Day Products of the Day
 
 
 
 
Back  1 2 3  Next
 
 
 
 
  •  
     
  •  
     
  •  
     
  •  
     
  •  
     
 
Back  1 2 3  Next
 
 
 Most talked about Most talked about
 
 
 
 
Up  1 2 3  Down
 
 
 Most read Most read
 
 
 
 
Up  1 2 3  Down
 
 
 Facebook Facebook
 
 
 
 Mailing List Mailing List
 
 
 
Subscribe Here:   
 
   
 

 
 



  
 
 
open toolbar