Gluten Free Hamentashen and I'm THE winner!

Gluten Free Hamentashen and I'm THE winner!

With the Purim Holiday starting tonight, I’m sure there are those of you procrastinators that haven’t made their Hamentashen yet.  I’m here with your life preserver. This is not my original recipe but one that I have found works really well using one to one gluten-free flour.

Make sure you make a LOT of hamentashen...they get gobbled up quickly!!!

Make sure you make a LOT of hamentashen…they get gobbled up quickly!!!

The original (glutenous) recipe comes from the first edition of the Spice and Spirit Cookbook, by Tzuvia Emmer & Tzipora Reitman – the one with the yellow dust jacket and the blue cover underneath the dust jacket.  For many, many years this was THE Kosher Cookbook.  I received mine as a shower gift more than 20 years ago.  It’s well worn from all of it’s use.  This is the cookbook with so many classic Kosher/Jewish recipes.  There is an updated version that you can order on Amazon that has a purple dust jacket.  It’s still the go-to classic Kosher cookbook above all others.

My own well used Spice and Spirit Cookbook

My own well used Spice and Spirit Cookbook

Here is the “updated” Gluten Free recipe:

Basic Gluten Free Hamentaschen Dough

  • 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

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

To bake the Hamentaschen

Preheat oven to 350 degrees F.

Line 3 cookie sheets with parchment paper or silicone mats.

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.

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 hamentaschen to open during baking.  Place each hamentasch on the prepared baking sheets.  Bake for approximately 20 minutes until slightly browned.


In the title of this post I wrote that “I’m THE winner”.  I have officially won the first place spot in the Baker’s Choice NY Purim Baking Contest.  Hooray for me!!  Here are a few photos of my entry.  Obviously the judges thought they were pretty good.  We saved all the goodies for our friends who are hosting the Purim meal tomorrow…I think they will be pleasantly surprised….

The Winner Purim 2018

Bakers Choice Purim Contest

Bakers Choice Purim Contest

Bakers Choice Purim Contest

Bakers Choice Purim Contest

Bakers Choice Purim Contest

Happy Purim!!!

For more about the Jewish Holiday of Purim please read this article by Rabbi Shraga Simmons on

What is Purim by Rabbi Shraga Simmons on

Filed under: Cookies, Jewish Holidays, Purim

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