Cakey Gluten-Free Hamantaschen with No Added Sugar
Indulge in these delightful gluten-free hamantaschen that are not only scrumptious but also free of refined sugars. These soft, cakey pastries are a perfect treat for Purim or any festive occasion. The dough is enriched with agave nectar for a subtle sweetness, making them suitable for diabetics and those sensitive to sugar. Filled with your choice of no-sugar-added apricot preserves or luscious homemade lekvar made from naturally sweetened prunes, each bite is a harmonious blend of flavors. Perfectly baked to a light golden hue, these hamantaschen are sure to impress your family and friends while satisfying your sweet tooth without the guilt.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Margarine or Butter
8 tablespoons (softened)
Agave Nectar
3/4 cup (measured)
Egg
1 (beaten)
Lemon Juice
2 tablespoons (freshly squeezed)
Lemon Zest
1/4 teaspoon (freshly grated)
Vanilla Extract
1 teaspoon (pure)
Xanthan Gum
1 1/2 teaspoons (measured)
Cornstarch
2 tablespoons (measured)
Pamela's Ultimate Baking and Pancake Mix
2 1/2 cups (gluten-free)
Potato Starch
1/2 cup (measured)
Egg
1 (well beaten (for brushing))
Instructions
1
In a mixing bowl, use an electric hand mixer or a standing mixer to cream together the softened margarine or butter with the agave nectar until well combined and fluffy.
2
Add in the first egg, lemon juice, lemon zest, and vanilla extract. Mix until everything is smoothly blended together.
3
In a separate bowl, whisk together the xanthan gum, cornstarch, gluten-free baking mix, and potato starch until evenly distributed.
4
Gradually incorporate the dry ingredients into the wet mixture, mixing until a cohesive ball of dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
5
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6
On a thoroughly floured surface, remove the chilled dough from the refrigerator. Roll it into a ball and then flatten it slightly. Roll out the dough to a thickness of 1/4 to 1/8 inch.
7
Using a juice glass or biscuit cutter, cut the dough into 3-4 inch circles and transfer them onto the prepared baking sheets, ensuring they are not sticking together.
8
Place approximately 1 teaspoon of your chosen filling in the center of each circle. Using a pastry brush, apply a layer of the beaten egg around the edges of the dough circle.
9
Fold three sides of each circle together to form a triangle, pinching the corners tightly to seal them completely. Ensure that the filling is nicely secured without spilling out.
10
Once all cookies are filled and shaped, lightly brush the tops with the remaining beaten egg for a golden finish.
11
Bake in the preheated oven for 12-15 minutes, or until lightly golden on top, being careful not to over-bake as they can become tough. Allow cookies to cool on the sheets for a few moments before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these hamantaschen gluten-free?
Yes, these hamantaschen are gluten-free, using a combination of Pamela's Ultimate Baking and Pancake Mix, cornstarch, and potato starch.
Do these cookies contain refined sugar?
No, this recipe contains no added refined sugar and is sweetened with agave nectar.
What sweetener is used instead of sugar?
The dough is sweetened with 3/4 cup of agave nectar.
How long should the dough be refrigerated?
The dough should be refrigerated for at least 2 hours or overnight for the best results.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How thick should I roll the dough?
The dough should be rolled out to a thickness of 1/4 to 1/8 inch.
What size should the dough circles be?
Use a juice glass or biscuit cutter to cut the dough into 3-4 inch circles.
How much filling should I use for each cookie?
Place approximately 1 teaspoon of your chosen filling in the center of each circle.
What are the suggested fillings for these hamantaschen?
Suggested fillings include no-sugar-added apricot preserves or homemade prune lekvar.
Can I use butter instead of margarine?
Yes, you can use either 8 tablespoons of softened margarine or butter.
Is xanthan gum required for this recipe?
Yes, 1 1/2 teaspoons of xanthan gum are included to help with the gluten-free dough structure.
What types of starch are used in the dough?
The recipe calls for both cornstarch (2 tablespoons) and potato starch (1/2 cup).
How many eggs are needed in total?
You will need 2 eggs: one for the dough and one well-beaten egg for brushing and sealing.
How do I prevent the cookies from opening during baking?
Apply a layer of beaten egg around the edges and pinch the three corners tightly to seal them completely.
How long do these cookies need to bake?
Bake them for 12-15 minutes or until they are lightly golden on top.
What is the texture of these hamantaschen?
These hamantaschen have a soft, cakey texture rather than a crisp or crumbly one.
What happens if I over-bake them?
Over-baking can cause the cookies to become tough, so watch for a light golden finish.
What citrus flavors are in the dough?
The dough is flavored with 2 tablespoons of fresh lemon juice and 1/4 teaspoon of lemon zest.
Is vanilla extract used in this recipe?
Yes, the recipe includes 1 teaspoon of pure vanilla extract.
Do I need to grease the baking sheets?
The instructions recommend lining two baking sheets with parchment paper instead of greasing.
Are these suitable for diabetics?
The description states they are suitable for diabetics as they use agave nectar instead of refined sugar.
How should I cool the cookies?
Allow them to cool on the baking sheets for a few moments before transferring them to a wire rack.
How do I start the dough?
Begin by creaming the softened margarine or butter with the agave nectar using an electric mixer.
What flour mix is recommended?
The recipe specifically uses 2 1/2 cups of Pamela's Ultimate Baking and Pancake Mix.
Should the dry ingredients be mixed separately?
Yes, whisk the xanthan gum, cornstarch, gluten-free mix, and potato starch together before adding them to the wet ingredients.
How do I apply the egg wash for a golden finish?
Lightly brush the tops of the shaped cookies with the remaining beaten egg before putting them in the oven.
Is a mixer necessary?
An electric hand mixer or standing mixer is recommended to cream the fat and agave effectively.
What holiday is this recipe typically made for?
Hamantaschen are a traditional treat for the Jewish holiday of Purim.
What kind of surface should I roll the dough on?
Roll the dough on a thoroughly floured surface to prevent sticking.
Can I make the dough the night before?
Yes, the dough can be refrigerated overnight for best results.