This month’s Community Recipe is Marlene’s Gluten Free Hamantaschen recipe.
Marlene’s Gluten Free Hamantaschen recipe is her gluten-free adaptation of the Hamantaschen cookie. If you are looking for a non-gluten-free vegan lower-fat Hamantaschen recipe, here is my true and tried recipe for Hamantaschen. This recipe can work with any filling.
How I got my hands on Marlene’s Gluten Free Hamantaschen recipe
I met Marlene Singer through her cousin Elisa Chan. I met Elisa at the United Jewish Congregation of Hong Kong last Yom Kippur. In late January 2020, Elisa and her husband Joe and Marlene joined our family for Shabbat dinner in Cambodia. We had such a lovely Shabbat dinner together! We got talking about Purim and Marlene mentioned her Gluten Free Hamantaschen recipe and I asked her if I could share her recipe in the Jewish Food Hero community recipe series.
More about Marlene
Marlene retired two years ago after working 24 years for the U.S. Government. One of her retirement goals is to bake more and try all sorts of new recipes and techniques. She spent a lot of time working on her bread baking, some successful and some not so successful. After baking, Marlene gifts away most of her baking because she sticks to a mostly gluten free regimen. She especially loves baking with my grandchildren. Her grandchildren are partial to baking chocolate chip cookies, so there is not much variety in that activity! Here are some vegan chocolate chips for baking chocolate chip cookies.
About Marlene’s Gluten Free Hamantaschen Recipe
An acupuncturist recommended that Marlene follow a dairy free and gluten free regimen which led her to gluten-free baking. Good gluten free baking recipes are hard to find always and especially with some of the Jewish favorites. Marlene’s Gluten Free Hamantaschen Recipe is fail proof if you follow the directions exactly.
Marlene’s Gluten Free Hamantaschen Recipe was inspired by a basic recipe she found on the internet and reworked over the years to be perfect. Marlene makes this recipe every Purim. Each year, during Purim, Marlene hosts Japanese exchange students and they always bake Hamantashen together. This year, Marlene made them with Manami. Manami had never made Hamantaschen before but has lots of experience folding gyoza, so she did all the folding. Every one of the Hamantashen came out perfect!
Poppy Seed or Prune Filling?
You can make Marlene’s Gluten Free Hamantaschen Recipe with either a prune or a poppyseed filling. Directions for both are included below.
This recipe is to be followed exactly. The various flours create a gluten free flour mix. Do not substitute a premixed gluten free mix because it may have different flour that is not suitable for this Hamantaschen recipe. So please read the recipe closely.
In Case You Want to Use Egg Replacer
This recipe contains eggs. If you are looking for a vegan and gluten-free recipe, try and make this recipe and replace the eggs with this egg replacer that works especially well in baked goods.
Special Ingredients Needed for this recipe
superfine brown rice flour: This superfine flour is made from grinding California medium grain rice and stabilized rice bran. It is a great gluten free substitute flour, or to thicken soups and sauces. It adds a mild, nutty flavor and a darker color to baked goods.
Kosher potato starch: This potato starch is kosher for passover. Potato starch adds moistness to baked goods.
Kosher tapioca starch is made from cassava root and is used in baking and to make (my favorite) tapioca pearls for bubble tea. This brand is kosher!
Kosher sorghum flour is a flour made from the cereal grain plant from the grass family. It is a high flour flour carbohydrate that contains calcium.
Sweet rice flour: This flour is made from shirt grain rice and is considered glutinous.
Xanthan gum: This is used to replace gluten as it helps baked goods hold together and rise.
Prune Butter: This makes a delicious and delicious prune filling for the hamantaschen.
Poppy seed pastry filling: This makes a delicious poppy seed filling for the hamantaschen.
More Community Recipes to Enjoy
Leah’s Triple-Almond Biscochos Cookie recipe a gluten-free vegan almond-centric adaptation of the biscochos cookie.
This dairy-free and gluten-free tapioca pudding is a delicious Shabbat dessert and kosher-for-Passover dessert.
This plant-based honey cake also makes a good Shabbat dessert especially during the holiday of Rosh Hashanah. This recipe is oil-free and lighter than traditional Jewish honey cakes. This recipe can also be used to make cute honey muffins. Add fresh lemon juice to the recipe to add an extra zing.
If you are looking to make a vegan Kugel —> Laura’s recipe is a crowd pleaser.
This plant based stuffed cabbage rolls recipe is a true ashkenazi Jewish comfort foodPrint
Marlene’s Gluten Free Hamantaschen recipe is her gluten-free adaptation of the Hamantaschen cookie
4 1/2 cups gluten-free flour ( 1-1/2 cups superfine brown rice flour, 1 cup potato starch, 1 cup tapioca starch, 3/4 cup sorghum flour, 1/4 cup sweet rice flour)
2 teaspoons baking powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup sugar
1/2 cup safflower or canola oil
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
- 1 jar of Prune butter/ Poppyseed pastry filling
- 1/2 tsp of cinnamon, or more to taste
- 1 tsp. of orange zest
- 1/2 Raisins
In a large bowl, combine all the gluten-free flour, baking powder, xanthan gum and salt. Whisk to combine and set aside.
In mixer, beat eggs on high for 1 minute until thick. Add sugar and beat for 1 more minute.
Add oil, orange juice, zest and vanilla extract and beat until combined.
Add gluten-free flour combination slowly to mixture. Mix until well combined and dough begins to gather together (dough will not be stiff enough to form a ball).
Remove dough from the bowl, wrap in waxed paper and refrigerate overnight. Dough can be stored in the refrigerator for several days before baking.
When you’re ready to bake the hamantaschen, preheat the oven to 350. F
Make the hamantaschen filling: combine all the filling ingredients in a prep bowl and set aside
Work with a quarter of the dough at a time, leaving the remainder refrigerated until needed, so it doesn’t get too soft or sticky. Using a rolling pin, roll out dough between two pieces of waxed paper to about 1/8-inch to 1/4-inch thickness. If dough is sticky, sprinkle some gluten-free flour on the work surface and knead it into the dough. Use a rice flour for this step.
Using a wide juice glass (or biscuit cutter), press the top of the glass into the dough to cut out 3-inch circles of dough. Gather scraps and reroll for more circles. With a spatula, move dough circles to cookie sheets lined with parchment paper.
Put approximately 1 teaspoon of filling in the center of each circle. Fold up the sides of the circle to form a triangle (symbolic of Haman’s three-cornered hat). Leave an opening at the center of the triangle to let the filling peek through. Pinch edges together to prevent filling from leaking out.
Bake at 350 for 12 to 17 minutes or until edges are slightly brown. Keep an eye on the cookies for the final 2-4 minutes so they brown perfectly and do not burn.
Let cool slightly before transferring to the cooling rack.