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Classic Gluten Free Hamantashen

  • Author: Sharon Matten - Kosher Everyday


This recipe makes your favorite classic hamantashen dough updated for the GFE (Gluten Free Eater). The dough is easy to roll and shape, and the hamantashen taste as great as the ones made with glutenous flour!


  • 3/4 cup sugar
  • 3/4 cup margarine (1.5 sticks)
  • 3 large eggs
  • 3/4 cup orange juice
  • 4 1/2 cups gluten free one for one flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt


  1. Cream the sugar and margarine. Add the remaining ingredients, and mix together well.

To bake the Hamentaschen

  1. Preheat oven to 350 degrees F.
  2. Line 3 cookie sheets with parchment paper or silicone mats.
  3. On a pastry board or counter, sprinkle a little gluten free flour. Pat a small piece of dough into a rectangle. Sprinkle a little gluten free flour over the top of the dough. Roll the dough to 1/8″-1/4″ thickness. Using a round cookie cutter, a glass, or a fluted round cookie cutter, cut the dough into circles.
  4. Place 1/2 teaspoon of your favorite (pie) filling into the center of each circle. Pinch the circle into a triangle, making sure that the corners are securely pinched/sealed. You do not want the hamantashen to open during baking. Place each hamantash on the prepared baking sheets. Bake for approximately 20 minutes until slightly browned.


  • Make sure to pinch the edges together well so they don’t open during baking.
  • I use a fancy edge round cookie cutter to cut the circles. It’s easy to do and looks fabulous.


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