Modifying a recipe to be GF and NF

[Dilbertian]

I want to make GF NF hamantaschen - that's a biscuit that is folded up over a filling, but leaving a little opening at the top.

My recipe is a modified version of 2:1 flour to fat, but it calls for sone of the flour to be replaced by ground almonds.

I've got Doves Farm GF plain flour, but what can I use to replace the ground almonds?

The ground almonds give the biscuit a richer, softer texture. Something that biscuits made with a straight substitution of GF flour for wheat flour often lack.

Is chestnut flour safe? (its gf, not sure if it comes under nuts) it has a lovely texture that is a softer and sweeter than normal flour. Gf flour isn't always a straight sub for plain flour, so some experiments may be needed. For cakes I would add xanthum gum to doves farm gf flour for a better crumb texture, so just a bit of that may help with these? (don't think it would take much, maybe 1/2 tsp?)

Dove farm flour is v crumbly so you will struggle to get any shape. I find an extra egg (if the recipe calls for it) and some xantham gum helps.

The best gf flour IMO is www.dolphinfitness.co.uk/en/glebe-farm-self-raising-flour-1-x-1-kg/288048/?ladid=uk&gclid=Cj0KCQiAmpyRBhC-ARIsABs2EAq2fqXJjWdRC3WtMFgaVIi6_sDWyshfqZi3WdXl07IBeUA46d4LAA8aAtjJEALw_wcB

Might not help you this time but for next time.

Would polenta or semolina do?

I could probably get Xanthan gum locally. And I could try changing the shortbread-based recipe to a more pate sable based recipe by adding an egg. Thanks for the ideas!

When I was in Israel for Purim and had hamantaschen, the filling was made with poppyseeds. I've never made them, though.

oh so sorry Dilbertian, you're talking about the dough recipe, not the filling!

I think it would do the opposite to ground almonds, but I add rice flour to shortbread to give it some texture

@MaizeAmaze

I think it would do the opposite to ground almonds, but I add rice flour to shortbread to give it some texture

Rice flour or cornflour improve shortbread made with wheat flour, but gluten-free flour is made with rice flour and cornflour - adding more makes the pastry even dryer and dustier.

@Bloodybridget

When I was in Israel for Purim and had hamantaschen, the filling was made with poppyseeds. I've never made them, though.

Yes, I'm gritting my teeth and moving away from the real thing, as I know that most of the people I'm making it for will turn up their noses at what they would consider a weird filling, but will love a chocolate filling.

The ones for home, though, will be proper poppyseed!

I've seen macaron recipes that use ground pumpkin seeds instead of ground almonds, could also work for this.

Double check if the person with the allergy eats them or not though as often the label has a "processed in a factory that handles nuts" label. I have a friend with a nut allergy that still eats pumpkin seeds but other people may not.

So here is the result. It worked very well in terms of shaping, but the taste is disappointing. It's very bland and dry, even though I added sugar, vanilla and rose-water. It could certainly have done with more of all of them. The texture is drier than expected, but then I'm used to the richness of the added ground almonds. Note for next time: try ground pumpkin seed butter.

The filling is JimJams chocolate spread, which I have never tried before - but which we will definitely try again and again

Looks good OP - GF cooking takes some adapting to. It is often dry.