Gluten Free Empanadas Recipe
Are you craving delicious empanadas but avoiding gluten? You’re in luck! This Gluten Free Empanadas Recipe is perfect for you.
Learning how to make Gluten Free Empanadas is easier than you think. These crispy, golden pockets are filled with savory goodness.
They’re perfect for lunch, dinner, or party snacks. The Ingredients for Gluten Free Empanadas are simple and affordable. You can find them at any grocery store.
This recipe uses gluten-free flour for the dough. The filling is customizable to your taste. Whether you prefer beef, chicken, or vegetables, this works.
Let’s make these amazing empanadas together today!
When I First Introduced to Gluten Free Empanadas
I discovered gluten-free empanadas at a friend’s party. My friend had celiac disease and couldn’t eat regular empanadas. She made these gluten-free versions instead.
They looked golden and smelled incredible. I took one bite and was amazed. They tasted just like traditional empanadas! The crust was flaky and held together perfectly.
I couldn’t believe they were gluten-free. That day changed everything for me. I asked for the recipe immediately.
Now I make them for everyone, gluten-free or not. Nobody can tell the difference!
Equipment List
- Large mixing bowl
- Rolling pin
- Fork
- Baking sheet
- Parchment paper
- Small bowl
- Pastry cutter or knife
- Measuring cups and spoons
Ingredients You Need for Gluten Free Empanadas
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 egg
- 1/4 cup cold water
- 1 tablespoon apple cider vinegar
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup green olives, chopped
- 1 hard-boiled egg, chopped
- 1 egg, beaten
Step-by-Step Guide
- Mix gluten-free flour, xanthan gum, and salt. Add cold butter pieces to the mixture.
- Use your fingers to combine until crumbly. Mix egg, water, and vinegar in a bowl.
- Pour wet ingredients into dry ingredients slowly. Stir until dough forms a ball.
- Wrap dough in plastic wrap tightly. Refrigerate for 30 minutes before using.
- Heat a pan over medium heat. Cook ground beef until browned completely.
- Add diced onion and minced garlic. Cook for 5 minutes until soft.
- Add cumin, paprika, salt, and pepper. Stir in chopped olives and egg.
- Let the filling cool completely before using.
- Take dough out of the refrigerator. Roll it on a floured surface.
- Make it about 1/8 inch thick. Cut circles using a large cookie cutter.
- You can also use a bowl. Aim for 5-inch circles for empanadas.
- Place 2 tablespoons of filling on each circle. Don’t overfill or they’ll leak during baking.
- Fold the dough over the filling. Press edges together with a fork firmly.
- This creates a pretty seal pattern too.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place empanadas on the prepared sheet. Brush each one with beaten egg wash.
- This makes them golden and shiny. Bake for 25-30 minutes until golden brown.
- Let them cool for 5 minutes.
Tips to Make the Best Gluten Free Empanadas
- Keep all dough ingredients very cold.
- This makes the crust flakier and better.
- Don’t skip the xanthan gum ingredient.
- It helps bind the gluten-free flour together.
- Let the filling cool before assembling empanadas.
- Hot filling makes the dough soggy and hard.
- Seal edges very well with a fork.
- This prevents filling from leaking out while baking.
- Freeze unbaked empanadas for quick meals later.
- They bake perfectly straight from the freezer.
- Just add 5 extra minutes to baking time.
FAQs about Gluten Free Empanadas
Q: Can I make the dough ahead of time?
A: Yes, refrigerate dough for up to 2 days. You can also freeze it for 3 months.
Q: What other fillings can I use?
A: Try chicken, cheese, spinach, or sweet potato. Get creative with your favorite ingredients!
Q: How do I store leftover empanadas?
A: Keep them in an airtight container. They last 3 days refrigerated or 3 months frozen.
Q: Can I fry these instead of baking?
A: Yes, fry them in oil at 350°F. Cook until golden brown on both sides.
Q: Why is my dough falling apart?
A: Add more cold water, one tablespoon at a time. The dough needs proper moisture to hold together.
Final Thoughts
Making Gluten Free Empanadas Recipe at home is rewarding. These empanadas taste amazing and satisfy any craving. They’re perfect for meal prep too!
You can customize the filling endlessly. Share them with family and friends. They’ll never guess they’re gluten-free.
I hope you enjoy making this recipe. It’s become a staple in my kitchen. Happy cooking and enjoy your delicious empanadas!
More Amazing Recipes
- 15 Mouthwatering Slider Recipes
- 14+ Dutch Oven Camping Recipes
- 14+ Budget Friendly Chicken Dinner Recipes
- 14 Healthy Winter Ground Beef Recipes
Gluten Free Empanadas Recipe
Equipment
- Large Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment paper
- Fork
- Small bowl
- Pastry cutter or knife
- Measuring cups and spoons
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup cold butter cubed
- 1 egg
- 1/4 cup cold water
- 1 tablespoon apple cider vinegar
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup green olives chopped
- 1 hard-boiled egg chopped
- 1 egg beaten
Instructions
- Mix gluten-free flour, xanthan gum, and salt. Add cold butter pieces to the mixture.
- Use your fingers to combine until crumbly. Mix egg, water, and vinegar in a bowl.
- Pour wet ingredients into dry ingredients slowly. Stir until dough forms a ball.
- Wrap dough in plastic wrap tightly. Refrigerate for 30 minutes before using.
- Heat a pan over medium heat. Cook ground beef until browned completely.
- Add diced onion and minced garlic. Cook for 5 minutes until soft.
- Add cumin, paprika, salt, and pepper. Stir in chopped olives and egg.
- Let the filling cool completely before using.
- Take dough out of the refrigerator. Roll it on a floured surface.
- Make it about 1/8 inch thick. Cut circles using a large cookie cutter.
- You can also use a bowl. Aim for 5-inch circles for empanadas.
- Place 2 tablespoons of filling on each circle. Don’t overfill or they’ll leak during baking.
- Fold the dough over the filling. Press edges together with a fork firmly.
- This creates a pretty seal pattern too.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place empanadas on the prepared sheet. Brush each one with beaten egg wash.
- This makes them golden and shiny. Bake for 25-30 minutes until golden brown.
- Let them cool for 5 minutes.
Notes
- Keep all dough ingredients very cold.
- This makes the crust flakier and better.
- Don’t skip the xanthan gum ingredient.
- It helps bind the gluten-free flour together.
- Let the filling cool before assembling empanadas.
- Hot filling makes the dough soggy and hard.
- Seal edges very well with a fork.
- This prevents filling from leaking out while baking.
- Freeze unbaked empanadas for quick meals later.
- They bake perfectly straight from the freezer.
- Just add 5 extra minutes to baking time.
