{"id":6055,"date":"2021-05-12T13:01:04","date_gmt":"2021-05-12T17:01:04","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6055"},"modified":"2022-12-15T15:43:17","modified_gmt":"2022-12-15T20:43:17","slug":"authentic-rugelach-recipe-gluten-free-dairy-free","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/authentic-rugelach-recipe-gluten-free-dairy-free\/","title":{"rendered":"Authentic Rugelach Recipe Gluten-Free, Dairy-Free"},"content":{"rendered":"

Vegan Yeasted Rugelach Gluten-Free<\/span>
\nand Dairy-Free and Filling options.<\/span><\/span><\/strong><\/p>\n

Short Version, with Full version, Below.<\/span><\/p>\n

As with all gluten-free yeasted recipes, you want
\nto make <\/span>your dough, make your shapes, cover
\nand let rise, and <\/span>bake immediately. You don’t
\nwant it to rise twice, and you don’t handle it once
\nit rises.<\/span>
\n
\nSmall-Batch\u00a0 Ha<\/span><\/strong>lf-Quantity Recipe
\n(See Big Batch Below)
\n<\/span><\/strong>
\n1-\u00bd cups oat flour<\/span>
\n\u00bd cup tapioca starch\/flour
\n3\/4 tsp. xanthan gum\u00a0<\/span>
\n\u00bc cup 50gr coconut sugar<\/span>
\n1-1\/4 teaspoons Instant Yeast<\/span>
\n\u00bc tsp salt<\/span>
\n5\/8 cup non-dairy milk<\/span>
\n1\/2 tsp vinegar<\/span>
\n1\/4 cup oil<\/span><\/p>\n

For filling:<\/strong><\/span>
\nSpread with jam or cinnamon-sugar. Sprinkle
\nwith raisins, and any kind of <\/span>dried fruit and\/or
\nnuts your heart desires.
\n<\/span><\/p>\n

Traditional Rugelach Fillings<\/strong><\/span>
\nFor the Cinnamon Raisin, toss the raisins, walnuts, sugar,<\/span>
\nbrown sugar and cinnamon together in a small bowl; set<\/span>
\naside.<\/span><\/p>\n

Raisin Walnut Filling<\/strong>\u00a0(enough for full batch of dough):<\/span>
\n1 cup (166 g) raisins<\/span>
\n3\/4 cup (75 g) toasted walnut halves, finely chopped<\/span>
\n1\/2 cup (50 g) coconut sugar<\/span>
\n1\/2 teaspoon cinnamon<\/span>
\n7 tablespoons (99 g) such as<\/span>
\nSmucker\u2019s Natural Fruit Spread<\/span><\/p>\n

Chocolate Raspberry Pecan<\/strong>\u00a0Filling (enough for full<\/span>
\nbatch of dough):<\/span>
\n6 ounces (170 g) finely chopped semisweet<\/span>
\nchocolate, (preferably 60% cacao mass) or chips<\/span>
\n3\/4 cup (75 g) toasted pecan halves, finely chopped<\/span>
\n1\/2 cup (50 g) coconut sugar<\/span>
\n1\/2 teaspoon cinnamon<\/span>
\n7 tablespoons (99 g) raspberry jam, Smucker\u2019s Natural<\/span>
\ntoss the chocolate, pecans, sugar, brown sugar and<\/span>
\ncinnamon together in a small bowl; set aside.<\/span><\/p>\n

\"\"<\/p>\n

+++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

BIG BATCH Gluten-Free Rugelach<\/span><\/strong>
\n2-3\/4 cups oat flour<\/span>
\n1-1\/4 cup tapioca starch\/flour
\n<\/span>1-1\/2 tsp. xanthan gum\u00a0<\/span>
\n\u00bd cup coconut sugar<\/span>
\n2 \u00bd teaspoons Instant Yeast<\/span>
\n\u00bd teaspoon salt \u00bc tsp salt<\/span>
\n1 \u00bc cup non-dairy milk<\/span>
\n1 tsp vinegar\u00a0<\/span>
\n1\/2 cup coconut oil\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0INSTRUCTIONS<\/span><\/span><\/strong>
\nMix any room temp. milk, ( NOT hot), with vinegar
\nand let sit <\/span>5 minutes to become buttermilk.<\/span><\/p>\n

In a large bowl,<\/span> combine flour, sugar, yeast and salt
\ncoconut oil. <\/span>and Mix until dough ball forms.<\/span><\/p>\n

Transfer the dough onto lightly floured surface and<\/span>
\nknead for a minute to make a smooth ball.\u00a0<\/span>
\n
\nDivide the dough into 4 equal parts<\/strong> and knead<\/span>
\ninto smooth balls. Working with each dough ball<\/span>
\none at a time, roll them into thin 11-inch circles.<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

Spread the filling of your choice on each circle.
\nSlice the roll into 10 pieces 1.5\u2033 wide each.<\/strong>
\n<\/span>
\nOR cut it into 12 equal wedges<\/strong>, as if you\u2019re cutting<\/span>
\na pizza. (If using dry filling like raisins, place it in the<\/span>
\nwide end of the wedge, leaving the tip\u00a0 to be wet and
\nstick to the roll.)
\nRoll the triangles into a spiral, widest end first,<\/span>
\nnot too tight, but not too loose either.<\/span><\/p>\n

\"\"<\/p>\n

Arrange the rolls on a baking sheet, lined with<\/span>
\nparchment paper or silicone mat. Cover, keep warm and
\nRest for about 20 <\/span>minutes to rise. Meanwhile, preheat
\nthe oven to 350\u00b0F <\/span>(177\u00b0C).<\/span>
\nBake the rugelach for about 20 minutes, or until nice
\nand <\/span>golden brown. Cool completely before serving.<\/span><\/p>\n

 <\/p>\n

Rugelach Filling<\/span>
\nFor the Cinnamon Raisin, toss the raisins, walnuts, sugar, <\/span>
\nbrown sugar and cinnamon together in a small bowl; set <\/span>
\naside.<\/span><\/p>\n

Raisin Walnut Filling (enough for full batch of dough):<\/span>
\n1 cup (166 g) raisins<\/span>
\n3\/4 cup (75 g) toasted walnut halves, finely chopped<\/span>
\n1\/2 cup (50 g) coconut sugar<\/span>
\n1\/2 teaspoon cinnamon<\/span>
\n7 tablespoons (99 g) such as <\/span>
\nSmucker’s Natural Fruit Spread<\/span><\/p>\n

Chocolate Raspberry Pecan Filling (enough for full <\/span>
\nbatch of dough): <\/span>
\n6 ounces (170 g) finely chopped semisweet<\/span>
\nchocolate, (preferably 60% cacao mass) or chips<\/span>
\n3\/4 cup (75 g) toasted pecan halves, finely chopped<\/span>
\n1\/2 cup (50 g) coconut sugar<\/span>
\n1\/2 teaspoon cinnamon<\/span>
\n7 tablespoons (99 g) raspberry jam, Smucker’s Natural <\/span>
\ntoss the chocolate, pecans, sugar, brown sugar and <\/span>
\ncinnamon together in a small bowl; set aside.<\/span><\/p>\n

For Assembly: <\/span>
\nLine two baking sheet pans with parchment paper and coat paper <\/span>
\nwith nonstick spray. <\/span>
\nRoll out each piece of dough between lightly floured parchment <\/span>
\npaper into a large circle, approximately 1\/8-inch (3 mm) thick.<\/span><\/p>\n

Spread half of the marmalade or raspberry jam over each disc <\/span>
\nthinly and evenly using a small offset spatula.<\/span><\/p>\n

Scatter half the dry filling of your choice evenly all over dough.<\/span>
\nUsing a sharp knife or a pizza cutter (my choice), divide each <\/span>
\ncircle into 12 wedge-shaped pieces (like cutting a pie).<\/span><\/p>\n

Starting at the broad, outer edge, roll each piece up and <\/span>
\nplace 2-inches (5 cm) apart on prepared pans with center point <\/span>
\nunderneath each rugelach to help it hold its shape.<\/span><\/p>\n

Gently coax each rugelach into a crescent shape, if desired. <\/span>
\nRefrigerate for 30 minutes, or cover with plastic wrap and chill
\novernight.
\n<\/span>
\nPreheat oven to 350\u00b0F\/ 180\u00b0C. Brush rugelach very lightly with
\ndairy-free milk <\/span>and top with a sprinkling of cinnamon-sugar.
\nBake for approximately <\/span>20 to 30 minutes, rotating the pans
\nfront to back, and upper to lower <\/span>halfway through.<\/span><\/p>\n

 <\/p>\n

The rugelach should be puffed and very lightly golden brown. These<\/span>
\nbottoms burn easily, so be careful not to over bake, but some of the <\/span>
\nmarmalade and sugar mixture will ooze out of the rugelach and <\/span>
\ncaramelize and you do want that! Remove from oven, place baking <\/span>
\nsheets on rack and let cookies cool on pan.These are best eaten <\/span>
\nthe day they are made, but may be stored at room temperature in <\/span>
\nan airtight container for up to 4 days.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 +++++++++++++++++++++++++<\/span><\/strong><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Yeasted Rugelach Gluten-Free and Dairy-Free and Filling options. Short Version, with Full version, Below. As with all gluten-free yeasted recipes, you want to make your dough, make your shapes, cover and let rise, and bake immediately. You don’t want it to rise twice, and […]<\/p>\n","protected":false},"author":1,"featured_media":3096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,19,63,17,45,74,1,247],"tags":[385,23,114,22,79,51,432],"class_list":["post-6055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cookies","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-uncategorized","category-vegan","tag-cookies","tag-dairy-free","tag-filled-pastry","tag-flour-free","tag-kosher-pareve","tag-vegan","tag-yeasted-rugelach"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6055"}],"version-history":[{"count":11,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6055\/revisions"}],"predecessor-version":[{"id":7918,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6055\/revisions\/7918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/3096"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}