Holy Hamentashen: Gluten Free Hamentashen
Recipe type: Cookie
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 25
Gluten Free Hamentashen: traditional Jewish triangle cut out cookie
  • ¾ cup of butter or margarine (traditional recipe called for 1⅓ and by accident we reduced it, still came out great, however, might be why dough was more sticky)
  • 1 cup of sugar (could sub granular sugar of choice)
  • 2 eggs
  • ½ cup orange juice
  • 280 grams of whole grain gluten free flour blend-a blend of sorghum, teff, and millet flours (see link)-can use just sorghum if desired (or 2 cups of whole wheat flour for non-gluten free peeps)
  • 280 grams of all purpose gluten free flour blend above or a commercially prepared one* (or 2 cups of white flour)
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp psyllium husk* (if making with traditional flours, omit this)
  • Fillings of choice: prune/plum (traditional), jellies, nutella, or melted chocolate
*If you do use a pre-mix, don't add the psyllium husk in the recipe. Psyllium acts similarly as xantham and guar gums in its absorbency property. It can be found easily in grocery stores (don't be scared by it's label as "colon cleanser", it helps absorb liquid by increasing fiber). You could sub out the whole grain mixture if you don't have all of the flours and sub a whole grain flour such as sorghum, teff, or almond. Just be sure to weigh them, as each measures out different cup amounts by weight.
  1. Weigh out flours
  2. Cream sugar and butter/margarine
  3. Add eggs
  4. Mix dry ingredients together in a bowl, add dry ingredients ½ cup at a time, as it incorporates, add in orange juice and vanilla
  5. Chill for at least 3 hours or overnight
  6. If making with traditional flour, flour a cutting board and roll out dough. It's easiest if you do this between 2 sheets of saran wrap, one below and one on top of the dough. If dough is sticky, add additional flour. Cut out using a floured glass and place circles on greased or lined cookie sheets
  7. If using gluten free flours:
  8. I rolled out some of the dough between floured saran wrap, but found it more difficult to work with. I rolled a handful of dough into additional GF All Purpose Flour to cut down on the stickiness. I made balls of dough instead (about 1 tbsp of dough) and gently pressed them into circles the size of the glass diameter.
  9. Add fillings of choice: prune/plum (traditional), jellies, nutella, or melted chocolate
  10. Pinch corners into triangle shape, so that filling still shows in center
  11. Bake at 375 for 10-12 minutes until golden brown. Let cool and enjoy!
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/healthy-desserts/gluten-free-desserts/holy-hamentashen-gluten-free-hamentashen/