In honor of Purim, I’m celebrating by sharing with you my recipe for gluten-free, vegan Hamentaschen courtesty of our second cookbook, BabyCakes Covers the Classics. Making gluten-free pastry dough can be intimidating but this recipe is as un-fussy as it gets. Enjoy!!

For the dough:

1 1/4 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
1/2 cup brown rice flour, plus 1/2 cup for dusting
1/4 cup arrowroot
1 teaspoon salt
1 tablespoon baking powder
1 3/4 teaspoon xanthan gum
2 tablespoons melted coconut oil
1/2 cup agave nectar
3 tablespoons vanilla extract
1/2 cup cold water

Blackberry, Strawberry or Raspberry Jam

In a medium mixing bowl whisk flour, baking powder, salt and xanthan gum. Pour in oil, agave nectar and vanilla extract and stir with a rubber spatula until a very thick dry dough forms. Slowly add in cold water until dough is thick and slightly sticky. Place dough in refrigerator for 45 minutest. Remove dough and dust baking surface with rice flour. Place dough in center and roll around until all sides are coated. Using a rolling pin, roll dough out until it is in a round shape and roughly 1/4 inch thick. Cut pastry into rounds. Fill each round with 1/4-1/2 teaspoon of jam filling. Form into triangles and place on baking sheet. Continue until all dough is portioned out. Place in oven and bake for 15 minutes, rotate, then continue baking for an additional 7 minutes or until edges are browned. Remove from oven and let cool for 10 minutes.