Gluten-Free Miracle Dough + Gluten-Free Hamantaschen (Part 1) - IRF Episode 160

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: regular flour

Almond flour is lower in carbs, but regular flour is not gluten-free.

In a medium bowl, combine 2 cups gluten-free flour, 1/2 cup almond flour, 1/4 cup tapioca starch, 1 teaspoon baking powder, and a pinch of salt.

In another bowl, cream together 1/2 cup Earth Balance vegan butter and 3/4 cup sugar using a mixer on medium speed for about 3 minutes.

Add 1 egg and 1 teaspoon vanilla extract to the butter mixture and mix for another minute until well combined.

Dump in all the dry ingredients into the wet mixture and mix until a sticky dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour or overnight if not using immediately.

Prepare the chocolate filling by melting 1/2 cup Earth Balance vegan butter and sifting in 1/2 cup cocoa powder, mixing until smooth.

Add 1/4 cup sugar, 1 teaspoon vanilla extract, a pinch of salt, and 1 egg white to the chocolate mixture and mix until combined.

Roll out the chilled dough between two pieces of plastic wrap to about 1/4 inch thick.

Cut out circles from the rolled dough using a cookie cutter.

Place a spoonful of fruit preserves, half a prune, or 1/2 teaspoon of chocolate filling in the center of each circle.

Brush the edges of the circles with egg wash made from 1 beaten egg to help seal the hamantaschen.

Fold the edges of the circles towards the center to form triangles, pinching to seal them.

Chill the formed hamantaschen in the fridge for 1 hour before baking.

Preheat the oven to 325°F (163°C).

Bake the hamantaschen in the preheated oven for 20 to 23 minutes, or until lightly golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens