Gluten-Free Hamantaschen

Ingredients

• 2 cups gluten-free all-purpose flour blend (such as rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (such as rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened plant-based milk (like almond or soy) 1 cup warm unsweetened plant-based milk (like almond or soy)
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 3 tbsp neutral-flavored oil (like sunflower or canola) 3 tbsp neutral-flavored oil (like sunflower or canola)
• 1 tbsp sugar (optional, for a slightly sweeter dough) 1 tbsp sugar (optional, for a slightly sweeter dough)

Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, and optional sugar. Ensure all the dry ingredients are thoroughly combined, creating a uniform base for your dough.

2. 2

   In a separate medium bowl, prepare your flax eggs by combining the ground flaxseed with water and letting it sit for about 5 minutes until it thickens into a gel-like consistency. Then, whisk in the warm plant-based milk and neutral oil until well incorporated.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together with a spatula or wooden spoon until a cohesive, slightly sticky dough forms. Gluten-free doughs can be stickier than traditional doughs, so don't be alarmed by the texture.

4. 4

   Lightly flour a clean surface with gluten-free flour, or place a piece of parchment paper down. Turn the dough out onto the prepared surface and gently knead it for about 1-2 minutes until it's smooth and manageable. If the dough is too sticky, add a little more gluten-free flour, a tablespoon at a time. Cover the dough and let it rest for about 10 minutes at room temperature.

5. 5

   Preheat your oven to 375°F (190°C). Roll out the rested dough to about 1/4-inch thickness and cut out circles using a cookie cutter or glass. Place your desired filling in the center of each circle, then fold the edges up to create a triangular shape, pinching the corners to seal. Arrange the hamantaschen on a baking sheet lined with parchment paper.

6. 6

   Bake the hamantaschen for approximately 18-22 minutes, or until the edges are lightly golden brown and the dough is cooked through. The aroma should be pleasantly sweet and baked. Allow the hamantaschen to cool completely on a wire rack before serving to ensure they firm up properly.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.