(Courtesy of Mightylicious) Purim is around the corner, and that means it’s time to bake! What better way to celebrate than with delicious, gluten-free hamantaschen? Mightylicious gluten-free flours offer a delicious solution for anyone looking to enjoy homemade hamantaschen without the gluten. With Mightylicious’ premium flour blends, you can create traditional treats that taste just as good as the real thing—no compromises.

Mightylicious flour blends stand apart from others because they’re made with superfine rice flour. This ensures a neutral flavor and soft, airy texture—unlike other blends that can leave baked goods with a gritty or distinct taste. All three gluten-free varieties are certified kosher under the KOF-K, are non-GMO and are free from key allergens.

Gluten-Free Hamantaschen Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Chill Time: 30 minutes

Makes: 24 cookies

Ingredients

• 12 tbsp unsalted butter (softened)
• 2/3 cup sugar
• 2 eggs (1 for dough, 1 for egg wash)
• 1 tsp vanilla extract
• 1 tsp fresh orange or lemon zest
• 1/4 tsp kosher salt
• 2 1/4 cups Mightylicious All-Purpose Gluten-Free Flour
• 1 cup fruit jam (ensure GF)

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a stand mixer, cream the butter and sugar until light and fluffy. Add one egg, vanilla and zest, mixing well.

In a separate bowl, sift the flour and salt together. Gradually add this mixture to the wet ingredients, mixing until just combined. Use a spatula to scrape down the sides and ensure everything is incorporated.

Transfer the dough to a lightly floured surface and knead until smooth. Form into a flat disk, wrap in plastic and chill in the fridge for 30 minutes or freezer for 10-15 minutes.

Roll out the dough to 1/4 inch thick. Use a 3-inch-round cookie cutter to cut circles.

Place a teaspoon of fruit jam in the center of each circle. Fold the edges to form a triangle and pinch the corners tightly.

Place on the baking sheet and brush with the egg wash (whisked egg with a bit of water).

Bake for 22-25 minutes, rotating the pan halfway through.

Allow to cool for 5 minutes before transferring to a wire rack.

Pro Tips

Chill dough before rolling to make it easier to work with.

Save dough scraps and re-roll for more cookies.

Chill formed cookies before baking to prevent them from opening during baking.

Dough can be made ahead and frozen for up to a month.