2 1/4cupsflour mixturefor example 3/4 cup each quinoa flour, garbanzo flour & potato starch - or whatever flour mix you prefer
3/4cupsugar
1teaspoonxanthan or guar gumonly if you used gluten-free flour, and only if it doesn't already contain this
2teaspoonsbaking powderor 2/3 teaspoon baking soda + 2/3 teaspoon cream of tartar
1/2cupoileg. organic canola oil
1/2teaspoongluten-free vanilla extract
Filling
chocolate chipsor other traditional Hamentashen filling such as jelly or stewed dried apricots
Instructions
Preheat oven to 350 degrees.
If you are using flax eggs, mix them up and let them sit while you mix the rest of the ingredients.
In a mixing bowl, mix all dry ingredients, to prevent lumps.
Add the wet ingredients, including the eggs or flax eggs. Stir well.
The dough should have the consistency of fabulous fresh playdough, straight from the can. If it is wetter or dryer than that, add some flour mix or a tablespoon of water and stir again, and repeat until you have a dough with the perfect consistency.
Break off a blob of dough that is about 1 inch in diameter. Roll it into a ball, then pat it into a flat circle on a fabulously non-stick cookie sheet. The circle should be about 2 1/2 inches wide. Carefully pat any raggedy edges together, so that you end up with edges that are perfectly smooth and round.
Put 1-2 teaspoonfuls of filling in the middle of the circle. Less filling works better than more -- you can always add another dab of filling after the cookie is shaped if you want to. Then carefully fold each of the three sides upward, forming a triangle. Pinch the corners together, so that it will hold its shape. If it cracks, just pat it back into shape, seal the crack, and it should be fine.