Allergy-Friendly Hamantaschen | Gluten-Free, Egg-Free & Dairy-Free

Allergen-Free Hamantaschen 

No Gluten, Egg or Dairy

Ingredients:

• 1 T Ener-G Egg Replacer
• 4 T warm water
• 2/3 c sugar
• 1 t vanilla
• 2-1/4 c gluten-free all-purpose flour
• 1/2 to 1 t xanthum gum* (if the flour does not have it)
• 1/4 c canola oil
• 1 t baking powder
• 1/4 t salt
• 1 t orange zest

Filling of your choice

Directions:

1. Preheat oven to 350 degrees.
2. Follow Ener-G Egg replacer directions (mix together Egg replacer and warm water).
3. In a medium bowl, whisk together egg replacer, sugar, vanilla, oil, and orange zest.
4. Using a sifter, pour flour, xanthum gum, baking powder and salt inside sifter. Sift on top of liquid mixture.
5. Using a wooden spoon, mix together until crumbly. Add water a small amount at a time if mixture is too dry.
6. Knead dough until smooth. Transfer ball to gluten-free floured surface. Flour rolling pin and roll out dough to 1/4-inch thickness.
7. Using a 3″ round cookie cutter, cut circles in dough and transfer to lightly greased (or parchment paper and skip grease) cookie sheet.
8. Place about 1 tsp of filling in the center of dough round.
9. Fold into hamentaschen.
10. Place on a cookie sheet and bake about 16 minutes until golden.

Notes:

*I adapted this recipe from several sources. The batch I made, I made a mistake with the xanthum gum ratio and used about 2 teaspoons. The hamentaschen came out great so perhaps this type of dough (as opposed to regular cookies) requires higher xanthum gum to flour ratio than specified above (I made that part up based on ratio listed on xanthum gum bag).

If you don’t need your recipe to be egg free, replace Ener-G with 2 eggs.

Usually with egg replacer, you need to bake right away. I actually made the dough in advance, placed it in the fridge, and then took it out later that day. Hamentaschen still came out great.

On a final note, you need to use some serious muscle to roll out this dough. Have fun!