Celebrate Purim with Gluten-Free, Casein-Free, Eggs-Optional Hamantaschen
These hamantaschen will keep the gluten- and dairy-sensitive among us full of energy to hiss at Haman and cheer for Mordechai and Esther.
I adapted this version from Gloria Kaufer Greene’s recipe for Classic Cookie Hamantaschen in The New Jewish Holiday Cookbook. This version works with all-purpose gluten-free flour blends; I’ve included my own DIY flour blend recipe, but any other recipe or store brand should work just as well. If you don’t have any issues with gluten, go right ahead and use all-purpose wheat flour in place of the GF flour blend. These are delicious either way.
- 4 large eggs or 1 cup egg substitute such as EnerG Egg Replacer. If you’re using EnerG, mix up 1 cup of faux egg liquid to make up the volume of 4 large chicken eggs.
- 1 1/3 cups sugar (Sucanat is lovely, and it’s certified gluten-free)
- ¾ cup oil of your choice (olive and grapeseed both work well)
- 2 tsp GF vanilla extract
- 1 Tb GF baking powder
- ½ tsp salt
- 4 ¾ cups GF flour blend* (recipe included below if you want to DIY). You can substitute good old unbleached wheat flour 1:1.
- Filling of your choice – If you’re using canned poppy seed filling, you’ll need 2 12.5-oz cans. Add all of the zest and half the juice from a fresh lemon to lively up the canned poppy seed flavor.
- Whisk together baking powder, salt, and flour in a medium bowl.
- Mix eggs/egg substitute and sugar, beating until smooth and uniform.
- Add the oil and vanilla, beating well to combine.
- Add the flour mixture, 1 cup at a time, beating until well blended after each addition. Dough will be sticky but should ball together.
- Divide dough in half, forming 2 discs on waxed paper. Wrap discs well and chill in fridge until firm, a few hours or overnight. If you’re using EnerG Egg Replacer, you need to bake the cookies up right away, with plenty of extra flour below the dough to keep it from sticking when rolled out.
- When dough is chilled, preheat oven to 350 and line baking sheets with parchment paper.
- Coat counter well with GF flour, then coat first disc on all sides w/ GF flour. Using plenty of flour to keep dough from sticking, roll to just less than 1/4” thick. If it’s been in the fridge overnight, the dough may need to warm up for a few minutes at room temperature before it is soft enough to roll without cracking.
- Cut into circles w/ approx 3” diameter. I use one of our small water glasses as a cookie cutter.
- Place about a teaspoon of filling in center of circle, and pinch dough to form triangular pocket. Collect scraps of dough and roll out again for more.
- Transfer filled & pinched hamantaschen to baking sheet approx 1” apart from each other.
- Bake for approx. 15-25 minutes, or until pale golden brown on the tips. Gluten-free flour tends to brown differently than wheat, so don’t wait for a fully golden brown – That will only lead to dry, over-baked cookies.
- Cool on parchment paper on racks. Store airtight at room temperature for a few days.
*All-Purpose Gluten-Free Flour Blend:
Basic recipe – Multiply and mix away to make the amount you’d like.
- 2 cups sorghum or rice flour
- 2/3 cup potato starch (not potato flour)
- 1/3 cup tapioca starch or tapioca flour (2 names for the same thing)
- 1/2 – 1 tsp xanthan gum (optional, but handy to make hamantaschen dough stretchy)
You can substitute white rice flour for the sorghum flour, but don’t use all brown rice flour (about 1/2 cup of brown rice flour will be fine). You can also substitute almond meal/flour, quinoa flour, buckwheat flour, or coconut flour for a portion of the sorghum flour.
When I mix up a larger batch for myself, this is what I use:
- 8 cups sorghum flour
- 2 cups quinoa flour or almond meal
- 3 1/3 cups potato starch
- 1 2/3 cups tapioca starch
- 2 1/2 – 5 tsp xanthan gum