Hamantaschen are known to come in every variety: sweet, savory, inspired by Girl Scout cookies, and even made with boxed cake mix for the easiest hamantaschen recipe ever. Gluten-free hamantaschen are not only possible, they are absolutely delicious. Gluten-free no longer means baked goods that are dry, tough or have a strange aftertaste. Thanks to the wide range of gluten-free baking blends available in the grocery store, you can transform your favorite treats easily and with success!
By using a “cup for cup” all-purpose gluten-free flour, you don’t even have to do the math or busy yourself with any fancy mixing of flours. Just use the same amount of flour called for in the recipe and substitute the gluten-free blend. I love Cup 4 Cup brand but there are many excellent brands out there including King Arthur Baking brand and Bob’s Red Mill.
You can still have all the same fun with fillings and toppings as regular hamantaschen, and with this scrumptious recipe, no one will know the difference.
In this recipe for the best gluten-free hamantaschen, I flavor the dough with almond extract and fill the cookies with apricot pie filling. Once they’re cool, I drizzle them with an almond-y glaze and sprinkle them with sanding sugar for extra sweetness and a bit of sparkle. They’re the perfect fragrant, sunny bite for me, but you can substitute ¼ cup of whatever pie filling you prefer. We like pie filling versus jams and preserves because it is thicker, and therefore less likely to leak out of the crust. Other fillings we love include Nutella, cream cheese and dulce de leche.
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This recipe comes together in only 1 hour (including 30 minutes of downtime while the dough chills) and yields 18-20 hamantaschen, so you’ll have plenty to share with family and friends this Purim.
Notes:
- You can make the hamantaschen dough up to three days ahead and store in the fridge.
- You can assemble the hamantaschen a day ahead and chill them in the freezer overnight before baking.
- Store these hamantaschen in an airtight container, separating the layers with wax paper, at room temperature. They will keep fresh this way for up to 1 week. For longer storage freeze the hamantaschen on a baking sheet in a single layer. Once frozen, transfer to a Ziploc bag or other airtight container for up to 3 months.
What do you recommend mixing with the margarine in step one so that it is nondairy?
Hi Sarah, the cream cheese helps the dough stay tender, but if you’re looking for a vegan hamantaschen recipe, here it is!