Recipe of the Week: Gluten Free Hamantaschen
The holiday of Purim is a time of celebration for the Jewish People, the victory of the people over a wicked advisor to the King of Persia. During ancient times, this advisor, named "Haman," duped the king into sending out a decree to kill all the Jews in the land. Eventually the Jews were able to stop the evil decree (a very long story), and Haman was destroyed instead. In commemoration of this holiday, we eat "Hamantaschen," literally Haman's Hat. These are three cornered cookies, usually made with wheat. One of my personal goals has been to develop delicious gluten free Hamantaschen, because they are SOOOOO delicious. And voila! I succeeded with this recipe. These cookies are so good that you can serve them to everyone, not just "gluten free" friends. This is a completely new recipe. If you like this one, try our other recipes in our cookbooks, Feast Without Yeast, and Extraordinary Foods for the Everyday Kitchen.
- ⅔ c. expeller pressed safflower oil
- ¾ c. raw honey
- 3 eggs
- 1-1/2 c white rice flour
- 1-1/2 c brown rice flour
- 1 Tbsp. gluten free baking powder
- ½ tsp. sea salt
- 2 Tbsp. gluten free xanthum gum
- Extra rice flour for kneading and rolling
- The first part takes about 10 minutes:
- Beat oil and honey together with an electric mixer.
- Add eggs. Beat them in.
- Mix dry ingredients together in a separate bowl.
- Gradually the dry ingredients into the wet ingredients.
- Chill 1 hr or more in refrigerator.
- While the dough is chilling, make your filling. You can use our Strawberry Pie Fillingor another filling of your choice.
- When you are ready to continue, take out the dough and let it warm to room temperature.
- When the dough is warm enough, preheat the oven to 350F. Prepare 3 cookie sheets with parchment covering.
- Now break off pieces of dough and gently knead them. If you are working on a marble or granite surface, you may not need to use flour. If not, spread some extra rice flour on the surface to prevent sticking.
- Roll out small amounts into thin pieces, less than ⅛ inch thick.
- Cut into circles using something about the size of the top of a wide-mouthed mason jar--better yet, use the top of a wide-mouthed mason jar.
- As you cut out the circles of dough, place them on the parchment covered cookie sheets.
- When your dough is completely cut, you can start filling the cookies.
- Take about a teaspoonful of filling and place it in the center of each circle.
- Fold up the sides of the circle and pinch them together so you get a filled triangle.
- Place a filled cookie sheet in the oven at 350F.
- Bake for about 12 minutes, until lightly browned. You may want to start with 10 minutes and add time, depending on your oven.
- They should look like this:
- When done, take off the cookie sheet and place on a plate or rack to cool. Try to resist the temptation to eat them hot! The filling burns!