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Discover the secret to making the perfect Gluten Free Empanada Dough that’s flaky, tender, and easy to work with. This recipe will elevate your empanadas to a whole new level!
Growing up, empanadas were a staple in my household. The golden, flaky crusts filled with savory goodness were always a hit. When I transitioned to a gluten-free diet, I thought those days were behind me. But after countless trials and errors, I’ve finally perfected this Gluten Free Empanada Dough recipe that brings back all those cherished memories.
Get ready to roll up your sleeves and dive into the world of gluten-free baking. This Gluten Free Empanada Dough is about to become your new favorite recipe!
What to Expect
- Time: Approximately 1 hour, including chilling time
- Difficulty: Moderate
Before You Begin
Before you start, make sure all your ingredients are measured and ready to go. Chill your wine and keep your butter and shortening cold. This will help create a flaky texture in your Gluten Free Empanada Dough.
Ingredients You’ll Need
| ⅓ cup (2 ⅔ fluid ounces) dry white wine, (like Pinot Grigio), chilled (See Recipe Notes) |
| 2 teaspoons apple cider vinegar |
| 2 (100 g (weighed out of shell)) eggs, beaten |
| 3 cups (420 g) all purpose gluten free flour blend |
| 1 ½ teaspoons xanthan gum, omit if your blend already contains it |
| 1 ½ teaspoons kosher salt |
| 6 tablespoons (84 g) unsalted butter, roughly chopped or shredded and chilled |
| 7 tablespoons (84 g) nonhydrogenated vegetable shortening |
| Your favorite filling, see Recipe Notes for suggestions |
| Egg wash, 1 egg + 1 tablespoon water, whisked |
Step-by-Step Guide
- In a small bowl or measuring cup with a pour spout, place the wine, vinegar, and eggs, and whisk to combine very well. Set the mixture aside.
- In a large bowl, place the flour blend, xanthan gum, and salt, and whisk to combine well.
- Add the chopped butter, and mix to combine. Working quickly and using the thumb and forefinger of each clean hand, flatten the chunks of butter into flat disks.
- Add the shortening, and mix to combine, pressing the shortening down into the dry ingredients with the underside of your mixing spoon. Loosen any bits stuck to the bottom of the bowl.
- Create a well in the center of the dry ingredients, and add the wet mixture. Mix until just combined, ensuring that all the dry ingredients are moistened.
- With clean hands, squeeze the dough together into a disk. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Much longer, and the dough may be difficult to roll out.
- Unwrap the chilled dough and turn it out onto a lightly floured surface. I like to divide it in half and work with one half at a time.
- Press the dough into a flatter disk with the palm and heel of your hand, and sprinkle very lightly with more flour. Roll out the dough into a rectangle that’s about 1-inch thick, moving the dough frequently and sprinkling lightly with flour to prevent sticking.
- Fold the dough over on itself like you would a business letter, and roll the dough into a rectangle about 1/4-inch thick.
- Cut out 3-inch rounds from the dough, and remove the surrounding dough to reroll later. Sprinkle each round with a bit of flour, and roll again a bit thinner into a nearly 4-inch diameter round. Repeat with the remaining dough.
- Sprinkle each round of dough with a bit more flour, and stack the rounds on top of one another. Cover them with plastic wrap and refrigerate until you’re ready to use them. They’re best filled and fully shaped the same day, although after filling and shaping you can freeze them for finishing another time.
Pointers for Perfection & How to Store
For the best results, make sure your Gluten Free Empanada Dough is kept cold throughout the process. This will help create a flaky texture. If the dough becomes too warm, simply refrigerate it for a few minutes before continuing.
To store, wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. You can also freeze the dough for up to 1 month. Thaw in the refrigerator before using.
For more delicious ideas, check out this Gluten Free Empanadas Golden Brown Pockets recipe.
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Gluten Free Empanada Dough
- Total Time: 75
- Yield: 12 empanada discs 1x
- Diet: Gluten Free
Description
This Gluten-Free Empanada Dough is the only recipe you need for perfect, flaky pockets every time. Unlike many gluten-free pastries that crumble when folded, this dough is surprisingly elastic and easy to handle thanks to a touch of apple cider vinegar and egg. It bakes up golden brown and works with any savory beef, chicken, or cheese filling.
Ingredients
— The Dry Ingredients —
3 cups gluten-free all-purpose flour blend (Must contain xanthan gum; Cup4Cup or King Arthur Measure for Measure recommended)
1 tablespoon granulated sugar (helps with browning)
1 ½ teaspoons salt
— The Wet Ingredients —
¾ cup (1 ½ sticks) cold unsalted butter, cut into small cubes
1 large egg, cold
1 large egg yolk, cold (adds richness and structure)
1 teaspoon apple cider vinegar (tenderizes the dough)
½ cup ice-cold water (add gradually, you may need slightly more or less)
— For Assembly —
1 egg beaten with 1 tsp water (for egg wash)
Instructions
1. Mix Dry Ingredients: In a food processor, pulse the gluten-free flour, sugar, and salt just to combine.
2. Cut in Butter: Add the cold, cubed butter. Pulse about 8–10 times until the mixture resembles coarse meal with some pea-sized chunks of butter remaining. (Do not over-process; those butter chunks create flakes!).
3. Mix Liquids: In a small bowl or measuring cup, whisk together the whole egg, egg yolk, apple cider vinegar, and ice water.
4. Combine: With the processor running on low (or pulsing), slowly pour in the liquid mixture. Stop processing as soon as the dough begins to clump together and pull away from the sides. If it looks very dry/crumbly, add 1 more tablespoon of ice water.
5. Knead & Chill: Turn the dough onto a lightly floured surface. Gently knead it 3–4 times just to bring it into a cohesive ball. Divide the dough in half and flatten each half into a disc.
6. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days). Chilling is mandatory to hydrate the flour and firm up the butter.
7. Roll Out: Remove one disc from the fridge. Let it sit for 5 minutes if rock hard. Place it between two large sheets of parchment paper. Roll out to about ⅛ inch thickness.
8. Cut Discs: Use a 4-inch or 5-inch round cutter (or a bowl) to cut out dough circles. Re-roll scraps gently to get more discs.
9. Fill & Seal: Place 2 tablespoons of your favorite filling (beef, chicken, corn) in the center. Brush the edge of half the circle with a little water.
10. Fold the dough over the filling. Press the edges firmly to seal. Crimp with a fork or use the traditional rope fold.
11. Bake: Place empanadas on a parchment-lined baking sheet. Brush tops with the egg wash. Bake at 400°F (200°C) for 20–25 minutes until golden brown.
Notes
No Food Processor? No problem. Whisk dry ingredients in a large bowl, cut in the butter with a pastry blender or your fingers, then stir in liquids with a fork until a dough forms.
Crack Prevention: If the dough cracks slightly when you fold it over the filling, simply dip your finger in water and smooth the crack back together. This dough is very forgiving.
Freezing: Stack the raw dough discs with parchment paper between them and freeze in a ziplock bag for up to 3 months. Thaw in the fridge before filling.
Dairy-Free: Use high-quality cold vegan butter sticks or solid vegetable shortening to make this dairy-free.
- Prep Time: 20
- Cook Time: 25
- Category: Basic/Dough
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 disc
- Calories: 160
- Sugar: 1
- Sodium: 290
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different type of wine?
- Yes, you can use any dry white wine you prefer. Just make sure it’s chilled.
- Can I make the dough ahead of time?
- Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to 1 month.
What fillings work best with this Gluten Free Empanada Dough?
You can use any filling you like, from classic beef and cheese to sweet fruit fillings.
Dig In & Enjoy!
Now that you have the perfect Gluten Free Empanada Dough recipe, it’s time to get creative with your fillings and enjoy the delicious results. Happy baking!
For more delicious ideas, follow me on Pinterest.