i have to admit, in the past, we haven’t done much for purim. the kids were always to small…and let’s be honest, going to a big crazy event with two small kids…not fun. i just realized, i could of totally blamed it on the loud noises, you know kids and noises right? right? that was the reason. yes.

anyway, we might not run to temple and go to a party but we do make hamantaschen. i love the idea of tradition. i love the idea that my kids will remember making hamantaschen during purim. i love the idea of my kitchen being open to them, to make a mess, to play and to get dirty.

i have fond memories of making hamantaschen with my mom. i remember standing at the kitchen counter…her yelling that the filling was dripping all over the floor and my corners weren’t tight enough…i also remember spooning apple butter into my mouth, all of us laughing, my moms smile.

i imagine my kids looking back and remembering our moment too. them on stools. me grabbing spoons that they had just licked out of their hands just before they stick them back into the jar. me spilling flour all of the floor and everyone giggling. i do stuff like that, drop and spill things, all the time.

now that i break out into hives every time i eat gluten, i knew i had to try and figure out a way to pull this together because they would remember…and then they came home from hebrew school sunday with hamantaschen. i looked at them and felt somewhat screwed, somewhat heartbroken, i knew they would ask. and then they did.

i stressed out all day and hoped that they wouldn’t remember…but they did. they always do. so i distracted myself with a doctor appointment and a light food shopping. i walked the dogs (twice in 2 hours), i hand washed all my dishes…and then they came home, they asked, i crossed my fingers and got to work.


the dough, perfect. easy to roll. easy to shape.

see those triangles? perfect.


light and fluffy. my beloved had no clue it was gf.

{gluten free} hamantaschen 

  • 3  3/4 cups “cup4cup” gluten free flour (see note)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar (*see note)
  • 3 unbeaten eggs
  • 3/4 coconut cup oil (if you put the bottle in warm water it will liquify)
  • 1/2 cup orange juice
  1. to a stand mixer fitted with a dough hook add the dry ingredients and give it a spin to incorporate all the dry ingredients.
  2. to a bowl add all the wet ingredients.
  3. turn you mixer on low and slowly pour the wet ingredients into the dry. slowly increase speed until you have formed dough. mix for 1 more minute.
  4. take dough out of mixer and wrap in plastic wrap. refrigerate for 30 minutes.
  5. take your dough out of the fridge, split the dough in half and start rolling. i like to roll the dough till it’s about 1/8′ thick (thin). using a biscuit cutter or a glass make your circles. in each circle add a 1/2 tsp of jam and then raise three sides up and pinch each corner to shape into a triangle . make sure the sides are pinched well.
  6. bake for 10-15 minutes or until golden brown.
  7. cool on wire rack, try not to eat them all at once.


flour: i used cup4cup GF flour for this recipe. i tried it with a basic GF flour and it did not work. i’m sure i was missing some important ingredient, but i just moved on and trashed it.

so, just a reminder, for this recipe i used cup4cup. please note that before you try this recipe with another flour.

sugar: since i use raw sugar, i processed the sugar till it was fine. if you use course sugar, please do the same.

if you need a tutorial in shaping hamantaschen, check out the shiksa in the kitchen.

by the way, check out this link, i am constantly updating.


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