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steveindenver

Has Anyone Made gluten-free Hamentashen?

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I'm starting to crave them, and Purim is in early March. I thought about using my regular recipe and using Bette Hageman's Featherlight Flour mix for flour. I still struggle with the xantham gum - when to add it/when not to/how much if I substitue the flour mix for regular gluten flour. I'd love a good hamentashen recipe if anyone has one. Cherry hamentashen or apricot....yum!

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I'm starting to crave them, and Purim is in early March. I thought about using my regular recipe and using Bette Hageman's Featherlight Flour mix for flour. I still struggle with the xantham gum - when to add it/when not to/how much if I substitue the flour mix for regular gluten flour. I'd love a good hamentashen recipe if anyone has one. Cherry hamentashen or apricot....yum!

I don't have a recipe for you--but I wanted to say OMG hamentashen!!!! I do miss that. There is a bakery here in South Jersey that makes the absolute best--blueberry was always my favorite :rolleyes:


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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I don't have a recipe for you--but I wanted to say OMG hamentashen!!!! I do miss that. There is a bakery here in South Jersey that makes the absolute best--blueberry was always my favorite :rolleyes:

mmmmm hamentashem. sounds good. i love the prune ones even though i dont really like prunes


Diagnosed in March 2006 after being in the hospital due to pancreatitis due to undiagnosed celiac

years of being told i had IBS, taking numerous IBS medications (since the age of fifteen)

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1 stick butter or margerine

1 cup sugar

1 egg

2 T orange juice (or lemon juice)

1 t vanilla

2 t baking powder

3/4 t xanthan gum

3/4 cup corn starch *

1/2 cup white rice flour *

1/2 cup brown rice flour *

1/2 cup potato starch *

1/4 cup tapioca flour * * or use 2 1/2 cups gluten-free flour of your choice

Filling: Apricot, prune, or strawberry preserves or jam

mini chocolate chips, M&Ms, etc

Directions:

1. In mixer, cream butter and sugar

2. Add egg

3. Add orange juice and vanilla

4. In separate bowl, combine flour, baking powder and xanthan

5. Add flour slowly to mixture

6. Refrigerate dough for several hours ( I do overnight)

7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness

8.Cut into circles with 2 1/2 inch wide glass

9. Fill each circle with about 1/2 teaspoonful of filling of your choice

10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek thru

11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate.

Makes about 26 hamantaschen cookies. Recipe can be doubled


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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I don't have time right now to post the recipes but on St.John's listserve , they have about five different recipes & even tips.... they all sounded yummy - I think one was more involved than the other ones...

mamaw

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That recipe looks great - I'm going to have to try it. I still have a can of lekvar (prune filling) in my cupboard from two years ago, think it's still good?

Would it be okay if I share this recipe on the AllergicJews Yahoo group? (http://groups.yahoo.com/group/allergicjews) I would give you credit obviously... Let me know .... I'm sure all the gluten-free Jewish folks there would be real happy to know they can eat hamentaschen this year :)


*Gluten free since 7/06

*Cutting down on soy and dairy since 9/06

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OMG! I made them and they turned out great. I used Bette Hagman's Featherlight Flour Mix for the flour and it worked. I used cherry pie filling. I need to find out about Solo Brand Apricot Cake & Pastry Filling (contains "Natural Flavor"). It's so good to have something from my childhood again. My partner loves these and calls them "yummy-tashen!".

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OMG! I made them and they turned out great. I used Bette Hagman's Featherlight Flour Mix for the flour and it worked. I used cherry pie filling. I need to find out about Solo Brand Apricot Cake & Pastry Filling (contains "Natural Flavor"). It's so good to have something from my childhood again. My partner loves these and calls them "yummy-tashen!".

So good to hear that you made them and they turned out well! I copied the recipe, but haven't tried it yet--but now I definately have to get going on it.

:D yummy-tashen.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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Finding this recipe almost made me cry. My 14 year old son was just diagnosed this December, so getting through all these holidays gluten free is new to us both. I can't wait to make him the hamentaschen, thanks so very much for posting it.

Next .. Passover. Any ideas or recipes? How do you sub for all that matzah meal in the recipes????

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That recipe looks great - I'm going to have to try it. I still have a can of lekvar (prune filling) in my cupboard from two years ago, think it's still good?

Would it be okay if I share this recipe on the AllergicJews Yahoo group? (http://groups.yahoo.com/group/allergicjews) I would give you credit obviously... Let me know .... I'm sure all the gluten-free Jewish folks there would be real happy to know they can eat hamentaschen this year :)

It's not my receipe, it's from a board member who doesn't post anylonger (GFDOCTOR). I can't imagine the receipe is copyrighted or anything as gluten-free DOCTOR posted it on our board a couple of years ago.


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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This year (5768/2008) it's Thursday night March 20th and Friday March 21st so it's time to bake hamentashen again!

I knew I could count on this website to get a recipe for hamentashen that doesn't rely on doctoring an overpriced gluten-free cookie mix. :)


Ruth, single mom to DD1, 14, DD2, 113, and DS, 7

Kosher, low carb (since 6/3/07), gluten free (since 11/15/07), dairy free, mostly legume (incl. soy) free since 2/7/08. Now on the Blood Type Diet (type O) which includes cutting out corn as well. I have fibromyalgia and this diet is helping me feel better.

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Oh wow, I completely forgot about Purim! I used to love baking hamentashen :) This recipe looks great


Gluten Free since 10/07

Mildly Lactose Intolerant, slight intestinal symptoms after eating milk products, but easily corrected with lactase enzyme

Endometriosis- DX'd 5/07

Gluten Antibodies- "negative"...don't know exact numbers, am highly suspicious...

DXed celiac 12-19-07 via genetics/elimination diet- DQ2 allele

Brother with Celiac, aspergers...his tests were all negative (he didn't have genetics done), including endoscopy, but he definitely is at the least gluten intolerant...highly suspect my mother has it as well- she has hyperthyroid, fibromyalgia, hemochromatosis, and now colon cancer, and she has been weak and exhausted and just generally sick. She's going to get tested.

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Finding this recipe almost made me cry. My 14 year old son was just diagnosed this December, so getting through all these holidays gluten free is new to us both. I can't wait to make him the hamentaschen, thanks so very much for posting it.

Next .. Passover. Any ideas or recipes? How do you sub for all that matzah meal in the recipes????

~~~~~~~~~~~~~~~~~

http://glutenfreebay.blogspot.com/2007/03/...s-recipe-1.html

Gluten Free Matzo Balls (Kneidlach) by Gluten Free Bay (she is vegetarian, gluten free, and Jewish)

Recipe uses almond meal and potato starch, optional flax seed, salt, mixed with egg. You can make almond meal by grinding nuts in a blender MUCH cheaper than buying it.

http://glutenfreebay.blogspot.com/search/label/passover

Same site, her Passover recipe links

http://www.cyber-kitchen.com/rfcj/PESACH-m...e_-_pareve.html

Gluten Free Matzo Crackers

GLUTEN-FREE MATZAH CRACKERS

Makes approximately 16 2 to 2-1/2 inch (5-6 cm) round crackers.

4 oz. (125 g) potato flour [starch]

2 oz. (50 g) ground almonds

2 Tablespoons olive oil

4 Tablespoons water (keep 2 teaspoons water in reserve)

pinch of salt

Preheat the oven to gas no. 8 (450 F, 230 C).

Mix together the potato flour, ground almonds and salt.

Mix the olive oil and water (less the 2 teaspoons reserved water) in a bowl,

sprinkle on the dry ingredients, and use a fork to mix to a dough (if

dry-looking, add the reserved water).

Knead and form into a ball (if at all sticky, dust the board with a little

potato flour) and roll out slightly thicker than matzah.

Cut into 2-21/2 (5-6 cm) rounds. Prick all over with a fork and bake at gas no.

8 (450 F, 230 C) for 10 minutes or until light brown in colour.

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Finding this recipe almost made me cry. My 14 year old son was just diagnosed this December, so getting through all these holidays gluten free is new to us both. I can't wait to make him the hamentaschen, thanks so very much for posting it.

Next .. Passover. Any ideas or recipes? How do you sub for all that matzah meal in the recipes????

I realize you posted this a year ago, but I'm planning to skip any recipe that calls for matzah meal. There are plenty of potato starch based recipes out there. There are Jews, with no allergies or food sensitivities, are extra strict about Passover observance and cook without matzah meal. This means that they don't get matzah wet or use matzah meal or crumbled matzah in anything, and the foods are either made "without fillers" or are potato starch based, or use nut flour, etc. There are varying traditions about putting cream cheese or butter on matzah for those who follow that stringency.

Any kosher for passover foods that are labeled "no gebroks" are free of matzah or matzah meal. There are quite a few prepared foods (gefilte fish, sponge cakes, etc) that are "no gebroks" and therefore gluten free, plus plenty of Passover recipes that don't use matzah meal at all.


Ruth, single mom to DD1, 14, DD2, 113, and DS, 7

Kosher, low carb (since 6/3/07), gluten free (since 11/15/07), dairy free, mostly legume (incl. soy) free since 2/7/08. Now on the Blood Type Diet (type O) which includes cutting out corn as well. I have fibromyalgia and this diet is helping me feel better.

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I'm starting to crave them, and Purim is in early March. I thought about using my regular recipe and using Bette Hageman's Featherlight Flour mix for flour. I still struggle with the xantham gum - when to add it/when not to/how much if I substitue the flour mix for regular gluten flour. I'd love a good hamentashen recipe if anyone has one. Cherry hamentashen or apricot....yum!

Did not make the hamenstashens, but purchased them at Grodzinskie's- made by "goodbye gluten" (a brand that is sold at a number of places including chapman's - on York Mills and Bayview) They are kosher. - Foxy.

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I made the hamentashen from the recipe posted at the beginning of the thread, but with a few changes in the flours. They came out great! The dough was a bit crumbly to work with- but my daughters did the labor intensive part, not me. ;) They came out absolutely delicious, and my oldest told me that they taste BETTER than the wheat-based ones we received from other people!


Ruth, single mom to DD1, 14, DD2, 113, and DS, 7

Kosher, low carb (since 6/3/07), gluten free (since 11/15/07), dairy free, mostly legume (incl. soy) free since 2/7/08. Now on the Blood Type Diet (type O) which includes cutting out corn as well. I have fibromyalgia and this diet is helping me feel better.

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