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Hamantaschen - Recipe Cost

1 1/4 cups sugar + 1/4 cup for sprinkling before baking

1/2 cup tapioca starch (allow to settle well into the measuring cup)

2 1/2 tsp. gluten-free baking powder

Fillings of your choice, such as jam (strawberry, peach, or blueberry); Solo Poppy Seed or Almond Paste filling; nutella; dates; or prunes

In a separate bowl, fold together the white rice flour, tapioca starch, potato starch, salt, and baking powder. Fold the flour mixture into the wet mixture to form a firm but soft dough. Transfer the dough to a lightly floured work surface and pat it down. Cover and let it rest for about 10 minutes. Alternatively, you can dust it with tapioca starch and wrap it in saran wrap and store in the refrigerator (up to 2 days) or freezer (up to 3 months) until needed.

Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.

Divide the dough into 2 or 3 flattened discs and work with one at a time. Roll the dough out on a lightly floured board to a thickness of about 1/8 inch. We used the top of a cup with a diameter of 2.5 inches to cut out rounds from the dough. Rework and roll the dough out as many times as necessary until you run out of dough.

Line the rounds up on the lined baking sheet. Fill each with a generous teaspoonful of the filling you've chosen and then draw each round of dough together by pulling three sides together and pinching them together in the middle. You'll now have a pastry that looks like the top picture. Once you've pulled all the rounds together in this way, sprinkle generously with the remaining sugar.