Hi everyone. I’ve thought often about sharing my experiences as a Celiac and after two great experiences this past week, I decided, it’s time to give it a go!
Last Tuesday, I went to a seminar presented by The Gluten Free Lifestyle. The series, titled The Art and Science of Gluten Free Gastronomy is run by Suzanne Bowland who is the President/Producer. Suzanne has put together a fantastic monthly series. The one I attended was The Gluten Free Flour Code. It explored many different alternative flours for gluten-free cooking/baking then just the normal rice/tapioca/sorghum flour that so many of us are used to.
The evening started with samplings from Bette Noire’s Chocolates, Celia’s Gourmet, Bob’s Red Mill and P.F. Chang’s.
After attending the seminar, I was motivated to do more to help others, to share my thoughts on living as a Celiac as well as share recipes/tips/ideas.
The second thing that happened to me this past week was I made yummy hamentashen. For those of you unfamiliar with hamentashen, they are a 3-cornered cookie eaten during the Jewish holiday of Purim.
Imagine a yummy, doughy pocket of soft, sugar cookie like dough, filled with apricot or cherry filling and baked until golden brown. Yeah, you get the idea! The recipe is an easy one, and one you will add to your baking year round! It’s below the tempting picture below. Enjoy!
Yum! Apricot hamentashen.
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 – I used Bette Hageman’s Featherlight Flour Mix and it worked perfectly.
Filling: I recommend apricot or cherry pie filling, though you can use 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.
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I address this subject on occasion in my own blog as so many of us with digestive and bowel problems have wheat and/or gluten sensativities.
Hope you will pubish the recipe. And please visit me at comfortfoods.wordpress.com
Marianne
[...] two years ago, I got adventurous and tried to make them gluten free. And they worked. This recipe is what got me started on blogging, and since Purim is around the corner, I thought I’d [...]
They look so pretty!