Gluten Free Hamentashen Cookies for Purim

We’ve gone a little hamentashen crazy over here at The Mama Maven, but did you know I also made a gluten free version and it was actually better than the regular versions (which were delicious)? What was my secret?

To do this, I took the recipe I had been using, which is based on Maida Heatter’s hamentashen recipe, and the only substitution I made was for the flour. I had Bob’s Red Mill Gluten Free 1-1 flour (which is a 1-1 replacement flour), but I only had a cup left. I made 1/2 of my recipe, but I needed 2 cups of flour. For one cup I had to use 1 cup of the Bob’s Red Mill Gluten Free 1-1 flour and for the second cup I had to use 2 1/2 cups of almond meal (also Bob’s Red Mill). I did this so the dough felt exactly the same weight as my gluten free dough.

The finished product!

Ingredients:
1 cup Bob’s Red Mill 1-1 Gluten Free flour
2 1/2 cups almond meal
1 teaspoons baking powder
1/4 tablespoon salt
3/4 cup sugar
1 stick or 1/4 pound of unsalted butter, cold and firm
1 eggs
Grated rind of 1 oranges
1 1/2 tablespoons orange juice
Filling ingredients: marshmallows, peanut butter, chocolate chips (you can use anything you want)

Instructions:
Mix together dry ingredients in a mixer
Add butter and keep mixing
Add eggs, orange rind and orange juice.
Finish mixing dough and chill overnight.
The next day, set up the fillings you want to use.
Preheat oven to 400 degrees.
Roll out dough — if dough is too cakey, add a little oil. If the dough is too wet, sprinkle some flour on it.

Cut circles in the dough, using a glass..
Add a teaspoon of your filling
Pinch sides up into a triangle shape.
Bake at 400 degrees for 14-15 minutes.
This is for 1/2 the amount of Hamentashen cookies that I made with the other batches. I started smaller because I wanted to see how it would come out. Actually, these came out better than the other batches (with gluten)