Hamantasch, nut, gluten and dairy free

By seamline

From Simply Tempting: The Allergy Friendly Kosher Cookbook, by Blimie Frank and Beverly Israel p. 106, 2nd edition
This recipe is very large, but it can easily be halved. If dough seems too soft to work with, chill for 30-60 minutes before rolling out. I recently read that 2 Tablespoons to 1/4 cup gluten free flour should be added when substituting for wheat flour, as the gluten free flour doesn't absorb liquids as well. If this particular dough seems too liquidy, begin adding additional gluten free flour 2 Tablespoons at a time, until it achieves a firmer, but not stiff consistency.

Ingredients

• 6 cups gluten free flour blend (I use Better Batter)
• 1 cup sugar
• 4 teaspoons baking powder
• 4 sticks margarine
• 2 teaspoons vanilla sugar (or pure vanilla extract)
• 1 1/3 cup (plain) seltzer
• desired filling (jam, prune lekvar, chocolate spread, poppy seed filling)

Details

Adapted from theglutenfreemaven.com

Preparation

Step 1

Preheat oven to 300F degrees.

Combine all ingredients. Knead into a soft dough.

Roll out onto a floured surface (roll between two pieces of waxed paper, or silicone mat with waxed paper on top, so dough doesn't stick to rolling pin or rolling surface). Cut into circles (use a glass or biscuit cutter). Fill with 1 teaspoon of desired filling (do not overfill, as the filling will spill over when baking). Fold all three sides together (to resemble a tri-cornered hat), and pinch closed as much as possible.

Bake 20-30 minutes (gluten free dough sometimes requires extra baking time ...an additional 10 minutes may be needed). Do not over bake; dough should not turn brown.

Cool on wire racks.

Store in airtight containers, or freeze in zip top plastic bags.