Gluten Free Hamentaschen

Since I began teaching at a Jewish school, I’ve learned MANY things about Judaism, including the story of Purim.  I LOVE hamantashcen, and I usually make them at Christmas time (ironic, I know).  I was so excited to discover that I can also make great hamantaschen using rice flour.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cup sweet rice flour (I used Bob’s Red Mill)
  • 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tbsp citrus juice (OJ or lemon juice)
  • 1 tsp vanilla
  • Filling of your choice (I usually use blackberry or raspberry jam)
Cream butter until smooth, then add sugar. Beat until well mixed, then add egg, followed by juice and vanilla. In another bowl, mix together the flour mix, xanthan gum, salt and baking powder. Add into the butter and egg mix, and stir until completely mixed. Chill in the fridge overnight or for at least 6 hours.
Preheat oven to 350.
Divide dough in half, and roll out half on a well floured surface. Cut out circles with a cookie cutter. Place a teaspoon of filling into the center of each, then fold into triangles, pinching one corner together and then folding up the bottom side to make three points, as pictured above.  Place cookie sheet in the freezer for 5-10 minutes.
Bake 10 minutes or until just starting to brown on the corners. Makes about 2 1/2 dozen cookies.
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