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
Ingredients
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.