The Best Gluten Free Empanada Dough (Flaky, Easy, and Won’t Crack!)

I still remember the heartbreak of my first few attempts at making gluten free empanada dough. It was an absolute disaster. The dough crumbled the second I tried to fold it, the filling spilled out everywhere, and I ended up with a baking sheet full of sad, messy meat pies. If you have been eating gluten-free for a while, you probably know exactly what I am talking about. We just want a pocket of joy that doesn’t shatter into dust, right?

Well, grab your rolling pins, my friends, because today is the day everything changes! After countless rounds of testing, tweaking, and (admittedly) eating my mistakes, I have finally cracked the code. This gluten free empanada dough is a total game-changer. It is buttery, incredibly flaky, and wonderfully pliable. You can actually fold it and crimp it without wanting to pull your hair out! Whether you grew up eating traditional empanadas or you are just craving a cozy, savory hand pie for dinner, this recipe is going to bring so much joy back into your kitchen. Let’s make some magic happen.

What Is Gluten Free Empanada Dough?

Empanadas are glorious little hand pies that trace their roots back to Spain and Portugal, though they are an absolute staple across Latin America. Traditionally, the dough is made with wheat flour, fat (like butter, lard, or shortening), water, and sometimes an egg to bind it all together. It is meant to be sturdy enough to hold a hearty filling, yet tender and flaky when you bite into it.

So, what happens when we strip away the gluten? This gluten free empanada dough is my love letter to the classic version. We are recreating that iconic, melt-in-your-mouth pastry texture using a high-quality gluten-free flour blend, cold butter, and a couple of secret ingredients (hello, egg and a splash of vinegar!) to give the dough the elasticity it desperately needs. The result is a beautiful, workable pastry that crisps up perfectly in the oven or the fryer. It is the ultimate blank canvas for whatever savory or sweet fillings your heart desires.

How to Make Gluten Free Empanada Dough

Quick Overview

Making this dough is surprisingly similar to making a classic pie crust, just with a little extra binding power. You are going to start by cutting your cold butter into your dry ingredients until the mixture looks like coarse crumbs. Then, you will mix your wet ingredients—an egg, some ice-cold water, and a splash of apple cider vinegar—and gently work them into the flour mixture until a cohesive dough forms.

The most important part? Chilling. You absolutely must let this dough rest in the fridge so the flour can hydrate and the butter can firm back up. Once it is chilled, simply roll it out between two sheets of parchment paper or plastic wrap, cut out your circles, and you are ready to stuff and bake!

Ingredients

Here is what you will need to gather before we get our hands messy:

• Gluten-Free Flour Blend: Make sure it contains xanthan gum! A cup-for-cup style blend works best here.
• Cold Butter: Unsalted and cubed. The colder, the better for those flaky layers.
• Salt: Just a pinch to enhance the savory flavors.
• Egg: This acts as our binder, making the dough pliable and easy to fold.
• Ice Water: Keeps the butter cold while bringing the dough together.
• Apple Cider Vinegar: Just a teaspoon! It tenderizes the dough and prevents it from getting tough.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you plan on baking your empanadas immediately after assembling them, go ahead and preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper so your empanadas don’t stick. (If you are making the dough ahead of time, you can skip this step until you’re ready to bake!)

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your gluten-free flour blend and salt. Make sure there are no large lumps.

Step 3: Cut in the Butter

Toss your cold, cubed butter into the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter remaining. Those little butter chunks equal flaky goodness later!

Step 4: Add the Wet Ingredients

In a small bowl, beat the egg with the ice water and apple cider vinegar. Pour this wet mixture into your flour and butter. Gently mix it with a fork or your hands until a dough starts to form. If it feels too dry, add ice water one tablespoon at a time until it comes together. Do not overmix!

Step 5: Chill the Dough

Form the dough into a flat disk, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 1 hour. This resting period is non-negotiable—it allows the flour to hydrate and makes the dough much easier to roll out.

Step 6: Roll and Cut

Once chilled, place the dough between two pieces of parchment paper. Roll it out to about 1/8-inch thickness. Use a round cutter (or a small bowl) to cut out your empanada discs. Now you are ready to fill, fold, crimp, and bake!

What to Serve It With

The beauty of this gluten free empanada dough is that it pairs with almost anything. My absolute favorite filling is a classic beef picadillo—ground beef cooked with onions, garlic, cumin, olives, and a few raisins for a touch of sweetness. It is heavenly!

If you prefer poultry, a shredded chicken and Monterey Jack cheese filling is always a crowd-pleaser. For my vegetarian friends, roasted sweet potatoes with black beans and corn make an incredibly hearty filling. No matter what you stuff them with, you absolutely must serve your empanadas with a side of fresh, garlicky chimichurri sauce or a spicy salsa verde for dipping. The bright acidity of the dip cuts right through the rich, buttery crust perfectly.

Top Tips for Perfecting Your Gluten Free Empanada Dough

Gluten-free baking can be a little finicky, but if you keep these tips in mind, you’ll have perfect dough every single time:

• Keep it cold: If your kitchen is warm and your butter starts melting while you are mixing, pop the bowl in the freezer for 5 minutes. Cold butter is the secret to a flaky crust.
• Use parchment paper: Gluten-free dough can be sticky. Rolling it between two sheets of parchment paper or plastic wrap prevents it from sticking to your counter and tearing.
• Don’t overfill: It is so tempting to stuff a ton of filling into each empanada, but overfilling will cause the dough to stretch and burst in the oven. Stick to about 1 to 2 tablespoons of filling per disc.
• Seal with egg wash: Brush the edges of your dough circles with a little beaten egg or water before folding them over. This acts like glue and keeps them securely closed.

Storing and Reheating Tips

This dough is brilliant for meal prep! If you want to make the dough in advance, keep it tightly wrapped in plastic wrap in the fridge for up to 3 days. You can also freeze the unrolled dough disk for up to 3 months. Just let it thaw overnight in the fridge before you want to roll it out.

If you have already baked your empanadas and have leftovers (lucky you!), store them in an airtight container in the fridge for up to 4 days. To reheat them, skip the microwave—it will make the crust soggy. Instead, pop them in a 350°F oven or an air fryer for 5-7 minutes until they are warmed through and the crust is crispy again.

Frequently Asked Questions

Final Thoughts

Giving up gluten doesn’t mean you have to give up your favorite comfort foods, and I hope this gluten free empanada dough proves exactly that! There is something so incredibly satisfying about pulling a hot, golden-brown tray of hand pies out of the oven, knowing the crust is going to be just as flaky and delicious as the ones you used to enjoy.

I can’t wait for you to get your hands in some flour and try this out. Have fun experimenting with different fillings, get the whole family involved in crimping the edges, and most importantly, enjoy every single bite. If you try this recipe, be sure to leave a comment and let me know what you stuffed yours with—I am always looking for new flavor inspiration!

Gluten Free Empanada Dough

A flawless, flaky, and easy-to-make gluten-free empanada dough that comes together in just 5 simple steps. Perfect for baking or frying with your favorite sweet or savory fillings.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 cups gluten-free all-purpose flour blend with xanthan gum
• 0.5 teaspoon salt
• 0.5 cup unsalted butter cold, cubed
• 1 large egg
• 0.33 cup ice water
• 1 tablespoon apple cider vinegar

Instructions

 

Preparation Steps

• In a large bowl, whisk together the gluten-free flour and salt until well combined.
• Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until it resembles coarse crumbs.
• In a small bowl, beat the egg, ice water, and apple cider vinegar. Pour this wet mixture into the flour and butter mixture.
• Stir the mixture with a fork until a dough begins to form. Knead gently with your hands until it comes together into a smooth ball.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Once chilled, roll out the dough between two sheets of parchment paper and cut into circles for your empanadas.

Notes

Ensure your butter and water are very cold to achieve the flakiest dough possible.