Shared by Sarah Magid
Gluten-Free Hamantaschen
Yield: 35Time: 2 hours
Gluten-Free Hamantaschen
Yield: 35Time: 2 hoursFamily Journey
Odessa, UkraineLithuaniaChicago, IL
Skokie, ILSan Diego, CANew York City
Knead Love Bakery’s Sarah Magid grew up baking hamantaschen with her mother Ruby and grandma Eva, but today makes a gluten-free version of the cookie for her bakery around Purim. Customers are often emotional when they see the cookies, reminded of growing up with them just as Sarah did. For the bakery, Sarah tucks poppy seed filling in them, but for an easier alternative at home, she recommends using Smashfoods Superfood Fruit Spread.
Cooking notes: In her bakery, Sarah uses a hand-milled organic brown rice sourdough starter for her gluten-free hamantaschen and ferments the dough overnight. If you have a gluten-free sourdough starter on hand, feel free to use it (¼ cup). If using a starter, use ¼ cup of orange juice instead of the ½ cup called for in this recipe.
Ingredients
For the dough
- 3 cups oat pastry flour
- 2 cups sorghum flour
- 1 cup arrowroot flour
- 1 cup organic coconut oil, melted and brought to room temperature
- 1 cup organic maple syrup, room temperature
- ½ cup orange juice, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
For the filling:
- Smashfoods Superfood Fruit Spread
Preparation
Step 1
Preheat the oven to 375F.
Step 2
In a medium bowl, whisk together the dry ingredients. In a separate bowl, mix the wet ingredients until well combined.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until fully incorporated.
Step 4
Divide the dough in half. Place each half between two sheets of parchment paper on the countertop. Using a rolling pin, roll the dough into a ⅛-inch thick rectangle.
Step 5
Transfer the parchment-covered dough to a baking sheet for support, then refrigerate for 20 minutes.
Step 6
Remove the dough from the refrigerator and let it come to room temperature, about 20 minutes.
Step 7
Line two baking sheets with the top sheets of parchment paper from the rolled-out dough.
Step 8
Using a 3-inch round cutter or a 3-inch upside-down glass, cut out circles from the dough.
Step 9
Carefully transfer the rounds to the lined baking sheets. If needed, use a rubber spatula to lift them without tearing.
Step 10
Place 2 teaspoons of jam in the center of each round. Gently fold the edges to form a triangle, pinching firmly at the top and each bottom corner. This dough can be delicate, so handle it with patience. If it cracks or crumbles, pinch it back together firmly, ensuring a tight seal on all three edges to prevent the jam from leaking out during baking. Arrange the hamantaschen 2 inches apart on the baking sheet.
Step 11
Bake for 10-12 minutes, or until lightly golden. Let them cool on the baking sheet for at least 10 minutes before transferring. Serve immediately or store in an airtight container at room temperature for one day, or in the refrigerator for up to three days.
