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Purim Desserts: Gluten Free Hamantaschen

This year I changed the recipe because I needed them in less than 1 hour.

1 cup sweet white rice flour
½ cup almond meal
½ cup potato starch
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
1/3 cup honey
3 large eggs (separated) (you'll use all three yolks but only use 2 egg whites)
1 teaspoon raspberry liquor
raspberry jelly

Maxing the dough:
Sift flours, baking powder, soda, and salt.
Beat honey and egg yolks until frothy. Beat in liquor.
Slowly blend in dry mixture
Whisk egg whites until frothy mix into batter.
Spoon onto parchmented cookie sheet and shape into triangles.
Press a deep thumb imprint into the center and dollop in raspberry jelly
bake for 15-20 minutes at 325 degrees.

Here is mine from last year:

Here is on from Elana's Pantry

For Raw, here's one from Raw Epicurean:
adjust this recipe by shaping into a tri-corner shape and switching pureed dried fruit (with raw honey if desired) for the pignoli nuts on top

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Anonymous said...

This Hamantaschen looks really good. I can't wait to try it. Thanks a million for posting.

Nicole -- Benevolent Baker said...