About the Recipe
Gluten Free Hamantaschen are a delicious way to celebrate Purim without missing out on tradition. These iconic three cornered cookies symbolize the story of Queen Esther and are a staple of joyful Purim gatherings. With a soft yet sturdy cookie base and sweet fillings ranging from classic poppy seed and fruit preserves to chocolate and modern flavor combinations, gluten free hamantaschen bring everyone to the table. Whether you are baking for family, friends, or gifting mishloach manot, this gluten free version keeps the spirit of Purim alive while ensuring an inclusive and flavorful celebration.
Ingredients
1 ½ cups superfine brown rice flour
1 cup potato starch
1 cup tapioca starch
¾ cup oat flour
¼ cup sweet rice flour
2 teaspoons baking powder
2 teaspoons xanthan gum
½ teaspoon salt
3 eggs
1 cup sugar
½ cup oil
1 stick of butter
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
For Filling
1 jar of Prune butter/ Poppyseed pastry filling
½ teaspoon cinnamon, or more to taste
1 teaspoon of orange zest
Preparation
In a large bowl, combine all the gluten-free flour, baking powder, xanthan gum, and salt. Whisk to combine and set aside.
In a mixer, beat eggs on high speed for one minute until thick. Add sugar and beat for one more minute.
Add oil, orange juice, zest, and vanilla extract and beat until combined.
Gradually add the gluten-free flour mixture to the mixture. Mix until well combined and the dough begins to gather together (the dough will not be stiff enough to form a ball).
Remove the dough from the bowl, wrap it in waxed paper, and refrigerate overnight. The dough can be stored in the refrigerator for several days before baking.
When you are ready to bake the hamantaschen, preheat the oven to 350 degrees Fahrenheit.
Make the hamantaschen filling: combine all the filling ingredients in a prep bowl and set aside.
Work with a quarter of the dough at a time, leaving the remainder refrigerated until needed, so it does not become too soft or sticky. Using a rolling pin, roll out the dough between two pieces of waxed paper to about ⅛ inch to ¼ inch thickness. If the dough is sticky, sprinkle some gluten-free flour on the work surface and knead it into the dough. Use rice flour for this step.
Using a wide juice glass (or biscuit cutter), press the top of the glass into the dough to cut out 3-inch circles of dough. Gather scraps and reroll for more circles. With a spatula, move the dough circles to cookie sheets lined with parchment paper.
Place approximately 1 teaspoon of filling in the center of each circle. Fold up the sides of the circle to form a triangle (symbolic of Haman’s three-cornered hat). Leave an opening at the center of the triangle to allow the filling to peek through. Pinch the edges together to prevent the filling from leaking out.
Bake at 350 degrees Fahrenheit for 12 to 17 minutes or until the edges are slightly brown. Keep an eye on the cookies for the final 2-4 minutes so they brown perfectly and do not burn.
Let cool slightly before transferring to the cooling rack.
Notes
For best results, use a high quality gluten free all purpose flour blend that contains xanthan gum to help the cookies hold their shape.
Chilling the dough before shaping helps prevent cracking and spreading.
Choose thick fillings rather than runny jams to keep the centers neatly enclosed.
You can customize both the dough and fillings with flavors like citrus zest, almond extract, chocolate, caramel, or seasonal fruit preserves.
Store baked gluten free hamantaschen in an airtight container at room temperature for several days, or freeze for longer storage to enjoy throughout the Purim season.