Living gluten free in the north suburbs of Chicago.
Sunday, February 21, 2010
Gluten free Hamentaschen
Purim is coming! My kids and I wanted to make hamentaschen to enjoy this wonderful celebration. These 3 sided, jelly filled cookies are a great way to celebrate such a fun holiday. And these were so easy. I followed the same recipe I had from last year, before we were gluten free, and all I changed was to swap out the flour for Better Batter mix instead! (http://www.betterbatter.org/) It was literally a cup-for-cup swap! I suspect that another flour mix would also work although I would avoid a bean flour mix as I doubt there is enough other flavor here to mask the bean-y taste.
These cookies turned out very tender and they held together well.
Mix together first four ingredients by hand, knead until dough consistency. Divide into 24 balls, cover with plastic wrap and refrigerate overnight. Pat each ball flat, place 1 TBS of filling into center and pinch up into a 3 sided cookie. Don't make your 3 points too pointy to avoid burning. Seal your seams very well to keep the filling inside of the cookie during baking. I sprinkled a little sugar over the top of the jelly filled treats. Bake on a parchment lined sheet at 350 for about 18-20 minutes, until golden brown.
I live north of Chicago in the suburbs. My youngest son was diagnosed with celiac disease in June 2009 and he lives gluten free. For safety and sanity, my house is very close to totally gluten free. I am always looking and listening for good dining out options and want to share what I am learning.