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Hi all, here are two recipes for hamantaschen.  The first one I have
used for years and they are always good.  I do not roll out the dough, I
just make little balls and flatten them, then fill and pinch corners.

This recipe originally came from Chabad:

1 cup sugar
1/3 cup oil
1/3 cup shortening
3 eggs
1/2 cup orange juice (adds great flavor)
4 cups flour   (I use Hagman mix except for I use brown rice flour)
3 tsps. baking powder  (I always add extra to recipe amount    when
baking gf, usually another 1/2-1 tsp.)
1 tsp. salt
1-2 tsp xanthan gum  (I use the least amount, others use alot more)
1 egg, beaten
filling, may be homemade mohn or can use jam or apricot or chocolate
chips, even peanut butter

Cream sugar, oil and shortening.  Add eggs and juice and mix well.
Blend all dry ingredients and mix with wet ingredients until well
mixed.  Form small balls and flatten in palm or on cookie sheet, put a
small dab of desired filling and fold up sides to form the shape of a
triangle. Brush each cookie with beaten egg dough before baking.  Bake
at 350 degrees for approx 20 minutes.  If too crumbly add a  bit more
gum next time.  Makes approx 4 dozen hamentaschen.

I would add too that I use lots of "wheat" recipes for gf baking, I
usually add a  bit of xanthan gum and see what happens.  Don't be afraid
to try old favorites with the gf baking mixes. Bean flour( bean,
arrowroot & tapioca flours) mix also makes great baked goods and is
grain free.

This recipe comes from Ellen Switkes and has no xanthan gum: Thanks
Ellen!

4 eggs
1 cup oil
pinch salt
1 t vanilla
1 1/2 cup sugar
4 t. baking powder
4 1/2 cups gf flour  or more

Mix all in food processor.  Add more flour is not stiff enough.  Can
cool dough if you wish.  Pinch walnut sized balls , roll and place on
greased cookie sheet.  Not too thin.  Add a dab of filling in center and
roll up and pinch together sides to form triangle shape.  They tend to
spread if dough is not stiff enough.  You can also just make a
depression in middle of ball and fill with jelly to make a thumbprint
cookie. Bake at 350 degrees for 10-15 minutes.
Ellen says that the original recipe called for 2 tsp. xanthan gum but
that she omits it with no problem and seldom uses it in her baking.
Good luck with your baking and check the archives for recipes posted
last year, there was one using ground macadamia nuts in the dough and
I'm sure they were great!

Larissa Blechman
Springfield, VA