Gluten-Free Rugelach with Dough

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, 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 water or unsweetened plant-based milk 1 cup warm water or unsweetened plant-based milk
• 2 large eggs 2 large eggs
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined. This ensures even distribution of leavening and seasoning throughout the dough.

2. 2

   In a separate medium bowl, whisk together the warm water or plant-based milk, large eggs, and olive oil or melted butter until well emulsified. The liquid mixture should be smooth and uniform.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or spatula until a cohesive, slightly sticky dough forms. Gluten-free doughs are typically softer and stickier than those made with gluten-containing grains, so do not be alarmed by the texture.

4. 4

   Lightly flour your hands with gluten-free flour or use a piece of parchment paper to handle the dough. Shape the dough into your desired rugelach form, adding your chosen filling at this stage. Cover the shaped rugelach and let them rest for about 10 minutes before baking to allow the dough to relax slightly.

5. 5

   Preheat your oven to 375°F (190°C). Arrange the rugelach on a baking sheet lined with parchment paper, ensuring they have a little space between them. Bake for approximately 20-25 minutes, or until the rugelach are golden brown and cooked through. Allow them to cool completely on a wire rack before slicing and serving to prevent them from breaking.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• 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.