Um, no. (Who does she think I am?)
But I offered to come over to her house and try to make them with her (because I thought it would make a good blog post, I'll admit it)...and so we did.
We used this recipe, which I thought seemed to be the most resembling regular hamantaschen.
I've never baked gluten-free, but I have tasted many of my friend's results. I know how much work goes into getting these baked goods to come out right, and how generally important the directions are. So when it says to "coat" the dough in (GF) flour, it really means it.
I'm just sayin'....
So, here's what they looked like before baking...
See more Hamantaschen Test Kitchen Posts:
Cream Cheese Dough
Gingerbread?
More coming - I have two other recipes that I'd like to get made before this weekend!
And, in case you're interested, I think that last one is my Best Shot Monday!
Cream Cheese Dough
Gingerbread?
More coming - I have two other recipes that I'd like to get made before this weekend!
And, in case you're interested, I think that last one is my Best Shot Monday!
6 comments:
Wow. I'm impressed!
I am using a new recipe tomorrow. I'll let you know how it goes :)
Thank you for making this recipe. My father is gluten-free, and my mother has to beg off me to get hamantaschen. Now she can make her own.
love the pictures and the sentiment. we are not gluten free but have hosted oh-so-many who are. it's always nice to graciously serve the people what they can actually eat! thanks :)
Great post and photos to go with.
Our new recipe passed the test!!! Come over, when you get a chance, and take a look.
It's been interesting to me to see how different American regions approach hamantashen. In the South, I've found predominantly citrus-fruit filling recipes, although I remember prune or poppyseed as the only choices during my New England childhood. Delicious discoveries...
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