Perfect Gluten-Free Hamantaschen: A Foolproof Recipe

Like most gluten-free doughs, this one is too sticky to roll out the traditional way. Instead of adding more flour, roll the dough between two sheets of parchment paper. The result is excellent.

Ingredients

• 2 cups gluten-free pastry flour

• ½ cup tapioca flour

• 200 g (7 oz) margarine

• 1 egg

• 4 tablespoons sugar

• 2 packets vanilla sugar

Instructions

1. Combine all the ingredients and mix until a dough forms.

2. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

3. Roll out the dough between two sheets of parchment paper.

4. Cut out circles and fill them with your favorite filling.

5. Fold and pinch three corners together to form hamantaschen, sealing the edges well.

6. Bake until lightly golden brown.

Filling Tips

I have used a halva filling that contained flour and soy lecithin.

The only jam that consistently works for me without leaking during baking is traditional plum butter.