hamentashen

[Guest guest]

This goes out to the celiac Jews on the list....

Does anyone have a recipe for GF hamentashen? I was thinking of using

the great Christmas cookie dough recipe that someone posted on this

list. It worked well for shaping cookies, and I'm wondering if it

would also work for hamentashen. Please let me know if you have a

hamentashen-specific recipe.

Thank you!

Marci

[Guest guest]

HAMANTASCHEN1 stick (8 tbsp) margarine or butter, softened3/4 cup agave nectar1 egg2 T lemon juice1/4 tsp lemon zest1 tsp vanilla1 1/2 tsp xanthan gum2 tbsp corn starch2 1/2 cups Pamela's Ultimate Baking and Pancake Mix or other gluten-free baking mix1/2 cup potato starch1 additional egg, well beaten and set asideWith an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients. Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough. Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. The final cookie should look like a triangle with the filling showing through only at the center. Use the remaining beaten egg to lightly brush the top of each pastry.Bake at 350 F for 12-15 minutes or until lightly golden on top but not over-browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.Makes approximately 24 cookies. Robinrobin@... On Feb 23, 2009, at 11:42 AM, Marci Riseman wrote:This goes out to the celiac Jews on the list....Does anyone have a recipe for GF hamentashen? I was thinking of using the great Christmas cookie dough recipe that someone posted on this list. It worked well for shaping cookies, and I'm wondering if it would also work for hamentashen. Please let me know if you have a hamentashen-specific recipe.Thank you!Marci

[Guest guest]

Yay, thank you!!!!!!!On Feb 23, 2009, at 12:24 PM, Robin wrote:HAMANTASCHEN1 stick (8 tbsp) margarine or butter, softened3/4 cup agave nectar1 egg2 T lemon juice1/4 tsp lemon zest1 tsp vanilla1 1/2 tsp xanthan gum2 tbsp corn starch2 1/2 cups Pamela's Ultimate Baking and Pancake Mix or other gluten-free baking mix1/2 cup potato starch1 additional egg, well beaten and set asideWith an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients. Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough. Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. The final cookie should look like a triangle with the filling showing through only at the center. Use the remaining beaten egg to lightly brush the top of each pastry.Bake at 350 ! F for 12 -15 minutes or until lightly golden on top but not over-browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.Makes approximately 24 cookies.Robinrobin@...On Feb 23, 2009, at 11:42 AM, Marci Riseman wrote:This goes out to the celiac Jews on the list....Does anyone have a recipe for GF hamentashen? I was thinking of using the great Christmas cookie dough recipe that someone posted on this list. It worked well for shaping cookies, and I'm wondering if it would also work for hamentashen. Please let me know if you have a hamentashen-specific recipe.Thank you!Marci

[Guest guest]

This is from celiac.com

Hamentashen (Gluten-Free)

Some Hebrew schools teach that Hamentashen are made in the shape of

Haman's hat.

This recipe comes to us from " debmidge " in the Gluten-Free Forum

<http://www.glutenfreeforum.com/>.

*Ingredients:*

1 stick butter or margerine

1 cup sugar

1 egg

2 tablespoons orange juice (or lemon juice)

1 teaspoon vanilla

2 teaspoons baking powder

¾ teaspoon xanthan gum

¾ cup corn starch *

½ cup white rice flour *

½ cup brown rice flour *

½ cup potato starch *

¼ cup tapioca flour *

*or use 2 ½ cups gluten-free flour of your choice

Filling: Apricot, prune, or strawberry preserves or jam mini chocolate

chips, M & Ms, etc.

*Directions:*

1.

In mixer, cream butter and sugar.

2.

Add egg.

3.

Add orange juice and vanilla.

4.

In separate bowl, combine flour, baking powder and xanthan.

5.

Add flour slowly to mixture.

6.

Refrigerate dough for several hours ( I do overnight).

7.

Roll out dough onto lightly gluten-free floured surface. Roll to

1/8 to ¼ inch thickness.

8.

Cut into circles with 2 ½ inch wide glass.

9.

Fill each circle with about ½ teaspoonful of filling of your choice.

10.

Fold up 3 sides of circle and pinch edges firmly to form triangle

with opening at center to let filling peek through.

11.

Bake at 375F degrees on parchment covered cookie sheet for about

15 minutes, or until lightly browned. Let cool before transferring

to plate.

This recipe makes about 26 gluten-free Hamantaschen cookies, and it can

be doubled.

[Guest guest]

Also, for those less ambitious hamentashen seekers....I bought some delicious ones from mariposa bakery last purim. they had a bunch of different flavors. my favorites were the apricot ones and the poppyseed ones.

[Guest guest]

Looks good!From: Mark Morley <1grnthmb@...>Subject: [ ] Re:hamentashen Date: Tuesday, February 24, 2009, 7:07 AM

This is from celiac.com

Hamentashen (Gluten-Free)

Some Hebrew schools teach that Hamentashen are made in the shape of

Haman's hat.

This recipe comes to us from "debmidge" in the Gluten-Free Forum

<http://www.glutenfr eeforum.com/>.

*Ingredients: *

1 stick butter or margerine

1 cup sugar

1 egg

2 tablespoons orange juice (or lemon juice)

1 teaspoon vanilla

2 teaspoons baking powder

¾ teaspoon xanthan gum

¾ cup corn starch *

½ cup white rice flour *

½ cup brown rice flour *

½ cup potato starch *

¼ cup tapioca flour *

*or use 2 ½ cups gluten-free flour of your choice

Filling: Apricot, prune, or strawberry preserves or jam mini chocolate

chips, M & Ms, etc.

*Directions: *

1.

In mixer, cream butter and sugar.

2.

Add egg.

3.

Add orange juice and vanilla.

4.

In separate bowl, combine flour, baking powder and xanthan.

5.

Add flour slowly to mixture.

6.

Refrigerate dough for several hours ( I do overnight).

7.

Roll out dough onto lightly gluten-free floured surface. Roll to

1/8 to ¼ inch thickness.

8.

Cut into circles with 2 ½ inch wide glass.

9.

Fill each circle with about ½ teaspoonful of filling of your choice.

10.

Fold up 3 sides of circle and pinch edges firmly to form triangle

with opening at center to let filling peek through.

11.

Bake at 375F degrees on parchment covered cookie sheet for about

15 minutes, or until lightly browned. Let cool before transferring

to plate.

This recipe makes about 26 gluten-free Hamantaschen cookies, and it can

be doubled.