for the dough:
for the filling:
to stuff, bake, and decorate:
* The one I used to develop and test this recipe was Bob’s Red Bill gluten free 1-to-1 baking flour. Namaste also makes a good all purpose gluten free flour. Make sure you find a flour that has xanthan gum in the blend, which will give the dough enough elasticity to hold together without crumbling or cracking. You’ll also want to make sure it’s neutral-flavored (stay away from blends with a lot of chickpea flour, which has a more distinctive flavor than rice flour).
** If you don’t have a ma’amoul mold, no worries. Shape them into a ball with your hands, and then carefully flatten them between your two palms, patting the sides to make sure they stay closed and don’t crack. Then you can get creative decorating them with forks, tongs, and other objects. If you are using a mold, the best one to use is the flat round one. The ones that form tall mounds are usually used for waln
ut and pistachio-filled ma’amoul, and the flat ones are usually for dried fruit paste filled ma’amoul.
*** If you’re not using a convection oven, you may need to slightly increase the temperature and/or cook them just a minute longer.