Wednesday, March 9, 2011

Hamentashen for Purim

If you are looking for a wheat and gluten free Hamentashen recipe that is sure to knock the socks off of everyone, look no further. We are going to be cranking out a few dozen of these bad boys this weekend. This is the third year in a row that I am posting this recipe. Enjoy!

This gentile has had her work cut out for her, as she raises a Jewish kid who is allergic to so many things. All of the Jewish holidays are celebrated with specific kinds of foods. Now I am constantly trying to find recipes that are adaptable to Ella's special diet and often, I find things that are really quite delicious. Today we made Hamentashen off of a recipe that I found on the Internet. Naturally, it is wheat and gluten free. We filled ours with three separate fillings; apricot, chocolate chips and blackberry. When pinching the "hats" I closed them a little too much; more than what is traditional. But they tasted just as good! These will now be a staple in our home.

Gluten-Free Hamentashen

1 stick of unsalted butter, at room temperature
1 cup granulated sugar
1 egg
2 tablespoons orange juice
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon xanthan gum
1/2 cup white rice flour
1/2 cup brown rice flour (superfine is best)
1/2 cup potato starch
1/4 cup tapioca flour

Fillings of your choice: apricot, prune, or berry preserves,
chocolate chips, M&Ms, cream cheese or whatever your heart


Cream butter and sugar in a bowl; add egg and mix. AddOJ and vanilla.

In a separate bowl, mix together all dry ingredients; slowly add
mixture to butter and sugar mix.
Mix until just combined.
Refrigerate dough for several hours or overnight. Dough needs
to be very cold to work with.

Preheat oven to 375 degrees. Cover cookie sheets with parchment

Roll out dough onto a lightly gluten-free floured surface. Roll to 1/8-1/4" thickness. Cut circles in dough with a 2 1/2" wide glass. Fill each circle with about 1/2 teaspoon of filling of your choice.

Fold up 3 sides of circle and pinch edges firmly to form a triangle with opening at the center to let the filling poke through. Or if you have an over eager pincher, as I did, you may seal them closed.
Bake for 15 minutes or until lightly golden brown. Let cool on rack and transfer to a plate.

Makes 2 dozen cookies.

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