Okay, friends, let’s talk empanadas. But not just *any* empanadas. I’m talking about the kind that melt in your mouth, have a perfectly flaky crust, and don’t leave you feeling like you’re missing out on *anything* just because they’re gluten-free. For years, I struggled to find a decent recipe for **gluten-free empanada dough** that actually held its shape and tasted amazing. Store-bought versions were always a disappointment. They were either too dry, too crumbly, or just plain…blah. Think of it as trying to find the perfect pair of jeans that fit just right—a real journey! But trust me, after countless attempts (and a few epic fails!), I’ve finally cracked the code. This recipe is so good, my non-gluten-free friends actually prefer it to the “real” stuff! That’s how you know it’s a winner.
What is gluten free epanada dough?
Alright, let’s break it down. Empanadas are basically Savory Hand Pies, originating from Spain and Latin America. Think of them as little pockets of deliciousness filled with everything from seasoned ground beef and potatoes to shredded chicken and cheese. Seriously, the possibilities are endless! And the magic all starts with the dough. Traditionally, empanada dough is made with wheat flour, which gives it that signature elasticity and flakiness. But for those of us avoiding gluten, we need a clever alternative. That’s where this **gluten-free empanada dough** recipe comes in. It’s essentially a blend of gluten-free flours, fats, and liquids that mimic the texture and flavor of traditional dough, without any of the gluten. It’s surprisingly simple once you get the hang of it!
Why you’ll love this recipe?
Listen, I’m not exaggerating when I say this **gluten-free empanada dough** is a game-changer. What I love most about it is that it actually *tastes* good! So many gluten-free recipes sacrifice flavor for texture, but not this one. The combination of flours creates a slightly nutty, almost buttery flavor that complements any filling you choose.
- Flavor:Forget that cardboard-y taste you might associate with gluten-free baking. This dough has a subtle richness that makes every bite satisfying. What are some of the best gluten-free flours?
- Simplicity:What are some of the best recipes for gluten free food? What are some good ways to prepare a frozen food ahead of time? I always do this when I know I’ll be short on time later in the week.
- Cost-Gluten-free baking can sometimes feel like it requires a fortune’s worth of specialty ingredients. What are the best gluten-free recipes? I usually buy them in bulk to save even more.
- Versatility: Seriously, you can fill these empanadas with anything your heart desires! Ground beef, chicken, cheese, veggies… the possibilities are endless. I’ve even made sweet empanadas with fruit fillings!
What are some gluten-free recipes? What are chip cookies? Is gluten-free pizza a good option? Is this gluten-free empanada dough worth it? My family begs me to Make these all the time!
How do I Make Gluten-free epanada dough?
Quick Overview
How do I make gluten free empanada dough? How do you make gluten-free flours? ), and then add ice water until the dough comes together. Then, you’ll chill it for at least 30 minutes before rolling it out and filling it. What is the importance of chilling? The cold butter creates steam when baking which is one key to a flaky crust. What’s the hardest part of waiting for dough to chill?
Ingredients
What is gluten free epanada dough?
- 1 ½ cups gluten-free all-purpose flour blend (I like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure)
- 12 cup tapioca starch (this helps with the chewiness)
- 1 teaspoon xanthan gum (essential for binding – don’t skip it!)
- 12 teaspoon salt. 1 cup
- 1 cup (1 stick) cold unsalted butter, cut into small cubes.
- ¼ – ½ cup ice water
For the filling:
What are some of the best ideas to get creative with your ideas?
- What is ground beef?
- 1 onion, chopped.
- 2 cloves of garlic, minced. 1 clove
- How much chili powder is 1 teaspoon?
- 12 teaspoon cumin powder.
- 12 teaspoon smoked paprika.
- Salt and pepper to taste.
- ½ cup chopped green olives
- 14 cup raisins (optional, but trust me, they add a nice sweetness)
- 1 hard-boiled egg, chopped (also optional, but adds richness)
For Brushing:
- 1 egg, beaten
How do I follow step
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the Gluten-Free Flour Blend, tapioca starch, xanthan gum, and salt. Make sure everything is well combined. This is super important for even baking!
Step 2: Cut in Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter doesn’t melt. I sometimes put the bowl in the freezer for a few minutes if I feel like the butter is getting too soft.
Step 3: Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. How do you make dough without adding too much water? I always start with 14 cup and then add more as needed.
Step 4: Form Dough and Chill
How do I form dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 2 days? At least 30 minutes (or even longer – up to a few hours) is required. This chilling time is crucial for developing the dough’s flavor and making it easier to roll out.
Step 5: Prepare Filling
While dough is chilling, prepare your filling. In a large skillet, brown ground beef over medium heat. Drain off any excess grease. Add the onion and garlic and cook until softened. Stir in cumin, paprika, salt, and pepper. Set aside. Add the green olives, raisins, and chopped hard-boiled egg (if using). Set aside to cool slightly.
Step 6: Roll Out Dough
On a lightly floured surface (use gluten-free flour, of course!), roll out the dough to about ⅛ inch thickness. Use a cookie cutter or a bowl to cut out circles of dough. I usually aim for about 4-inch circles.
Step 7: Fill and Fold
Place a spoonful of filling in the center of each dough circle. How do you make a half moon shape? This is super important to prevent the filling from leaking out during baking!
Step 8: Bake
Place empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. In a preheated oven at 375°F (190°C), bake for 20-25 minutes, or until golden brown. Keep an eye on them, as ovens can vary!
Step 9: Cool and Serve
Let the empanadas cool slightly before serving. They are delicious warm or at room temperature. Enjoy!
What to Serve It With
These **gluten-free empanada dough** pockets of joy are incredibly versatile when it comes to serving! Here are some of my favorite ways to enjoy them:
For Lunch: A light salad alongside the warm empanadas makes for a satisfying and balanced midday meal. Think a simple green salad with a vinaigrette or a refreshing cucumber and tomato salad.
For Dinner: Transform your empanadas into a full-blown fiesta! Serve them with rice and beans, a dollop of Sour Cream or Greek yogurt, and a sprinkle of fresh cilantro.
As an Appetizer: Cut the empanadas into smaller sizes and serve them with a dipping sauce. I love a zesty chimichurri sauce or a creamy avocado dip.
For a Cozy Snack: Let’s be real, these empanadas are perfect for anytime you’re craving something savory and comforting. Enjoy them with a cup of hot tea or coffee for a delightful afternoon treat.
My family loves when I make a big batch of these for game night. They’re easy to eat and always a crowd-pleaser!
Top Tips for Perfecting Your Gluten-Free Empanada Dough
Want to take your **gluten-free empanada dough** to the next level? Here are a few of my top tips, learned from many (many!) batches:
Flour Blend Matters: Not all gluten-free flour blends are created equal! I’ve found that blends specifically designed for baking, like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure, work best. Avoid blends that are too heavy on rice flour, as they can result in a gritty texture.
Cold Butter is Key: I can’t stress this enough! The colder the butter, the flakier your crust will be. Make sure your butter is straight from the fridge and cut it into small cubes before adding it to the flour mixture. You can even freeze the butter for a few minutes before using it.
Don’t Overwork the Dough: Overworking the dough will develop the gluten (even though it’s gluten-free!), resulting in a tough crust. Mix the dough until it just comes together, and then stop. Gently form it into a disc and wrap it in plastic wrap before chilling.
Chill Time is Essential: Don’t skip the chilling step! This allows the gluten-free flours to fully hydrate and the butter to firm up, resulting in a more tender and flavorful crust. I usually chill the dough for at least 30 minutes, but longer is even better.
Roll it Out Carefully: Gluten-free dough can be a bit more delicate than traditional dough. Roll it out gently and evenly, and use a light touch when cutting out the circles. If the dough starts to stick, dust your work surface with more gluten-free flour.
Crimp Those Edges: Sealing the empanadas properly is crucial to prevent the filling from leaking out during baking. Crimp the edges firmly with a fork, or use your fingers to create a decorative pattern.
I once tried to skip the chilling step because I was in a hurry, and the dough was a total disaster! It was sticky and impossible to work with. Lesson learned!
Storing and Reheating Tips
These **gluten-free empanada dough** delights are even better the next day! Here’s How to store and reheat them to maintain their deliciousness:
Room Temperature: Baked empanadas can be stored at room temperature for up to 2 days. Place them in an airtight container or cover them loosely with plastic wrap.
Refrigerator Storage: For longer storage, refrigerate the baked empanadas in an airtight container for up to 4 days. Reheat them in the oven or microwave before serving.
Freezer Instructions: Empanadas can also be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before reheating.
Reheating: To reheat empanadas in the oven, preheat the oven to 350°F (175°C) and bake them for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.
I often make a big batch of these on the weekend and freeze them for easy weeknight meals. They’re a lifesaver!
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate **gluten-free empanada dough** recipe! I truly believe this is the Best Gluten-Free empanada dough out there. It’s flavorful, easy to make, and incredibly versatile. Whether you’re gluten-free or not, I guarantee you’ll love these little pockets of deliciousness! And if you are gluten-free, this recipe means you can finally enjoy a truly satisfying empanada without compromise. I hope this recipe becomes a family favorite for you just like it has become in my home! If you love this recipe, be sure to check out my other gluten-free recipes for more delicious and easy meal ideas. Happy baking, and I can’t wait to hear how yours turn out!
gluten-free empanada dough
Ingredients
Main Ingredients
- 2.5 cups Gluten-free all-purpose flour blend Make sure it contains xanthan gum.
- 1 tsp Salt
- 0.5 cup Shortening Cold
- 0.5 cup Butter Cold and cubed
- 0.5 cup Ice water
Instructions
Preparation Steps
- In a large bowl, whisk together the gluten-free flour and salt.
- Cut in the shortening and butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface and cut out circles using a cookie cutter or bowl.
- Fill with your desired filling, fold over, and crimp the edges with a fork.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
