Gluten-Free Coconut Dough for Homentashn Hamentaschen Hamantaschen

 

Last year these rice flour homentashn were smashing.  At the time I said the same recipe would probably work with 20 ounces of any flour mix.  I was close. The coconut flour was a little thirstier, so I used a whole egg and a little more water.

The results were not as foldable as I might have liked, maybe more xanthan gum would help.  The picture above is from the last batch, handled and pinched very carefully.

I added some egg wash so they would not bake up too pale.

I filled these with date filling to keep them in the palm tree family.  Just cook and puree dates.  Remember to take out the pits.

Coconut Flour Dough 

11 1/2 ounces coconut flour 

7 1/2 ounces tapioca flour

3/4 - 1 cup (6 1/2 - 7 1/2 ounces) sugar 

3/4 teaspoon baking powder

1/2 teaspoon salt

9 1/2 ounces (1/2 cup plus 3 tablespoons) butter 

one orange, peel, pulp, and pith, pulverized in a processor or blender

2 teaspoons lemon juice

1 egg 

1 teaspoon vanilla

about 1/2 cup water, as needed

Crumble the dry ingredients and butter together.