<<Disclaimer: Verify this information before applying it to your situation.>> Next Tuesday is Purim and this year I was determined to finally make some hamentaschen. I did another search of the archives and found alot of recipes (5 basic recipes with one having a total of 4 variations). At the end of this message I have listed the information on which messages included these recipes. One recipe does not use eggs (but does include nuts so is not lowfat) and each basic recipe used a different gf flour mixes. I also found a recipe for a Meringue Hamantaschen which is low fat & uses no flour from rec.food.cuisine.jewish which can be found in their archives which is at: http://www.cyber-kitchen.com/rfcj I intend to try 3 of the recipes: the egg free recipe, one based on a Chabad recipe and the third is a recipe from Jan Hill <[log in to unmask]>. The last recipe is a variation on the recipe that seems to be very popular since there are 4 variations on the list archives. It was originally submitted to the list by [log in to unmask] and is one that is apparently a modification of one by Marsha Holowinko which was published in the Winter 1994 Lifeline (CSA), the next modification was by Ellen Switkes who apparently makes it without the xanthan gum. Another variation uses a different flour mix and the one I used added some orange juice. Each variation includes different mixing instructions which are interesting to compare. Today I made the recipe submitted to the list by [log in to unmask] and I substituted the following gf flour mix--1 part chickpea/besan flour, 1 part cornstarch and 1 part tapioca flour plus I used sweet rice/glutenous rice flour for dusting (it needed alot since it was quite gummy). At the request of my 4 year old assistant I used chocolate chips as the filling and he really heaped them on. I had to double the baking time. The cookies held their shape, were easy to make and they could be recognized as hamantaschen. This recipe makes about 60 hamantaschen. So far 4 nonceliac's have tried them and all agreed they were like the real thing (it's been so long since I routinely ate them I don't even know what type of hamantaschen dough I prefer so I wasn't sure if the dough was "right"). In fact the children, who have been my tasters/helpers on alot of my gluten free cooking adventures and have are not reluctant in telling me when something is not acceptable, asked me to make more from this recipe. The following messages will give you all the recipes and advice on making hamentaschen. Or do a search using hamenstaschen or hamenstashen or hamenstashen or Hamantashen or hamantaschen. I did not repeat the messages since there is so much information here (printed it is 7 pages). The archives are at http://maelstrom.stjohns.edu/archives/celiac.html Date: Sat, 11 Mar 1995 10:02:57 -0500 From: [log in to unmask] Subject: /R Hamentaschen recipe Date: Sat, 24 Jan 1998 20:42:53 -0800 From: Jan Hill <[log in to unmask]> Subject: /R hamentaschen Date: Sat, 7 Feb 1998 20:35:56 -0800 From: Tom Laichas <[log in to unmask]> Subject: /R Hamenstashen Responses (LONG) Date: Mon, 15 Feb 1999 16:03:38 -0500 From: Larissa Blechman <[log in to unmask]> Subject: /R hamantaschen (long) Betsey Carus Baltimore, MD USA