Gluten Free Empanadas

Whenever I make these Gluten Free Empanadas, I think of my youngest, Sofia. She came home from a playdate asking for “the little pie pockets” her friend’s grandma made. My heart sank because she has celiac.

I couldn’t just buy them. So, I spent that weekend in my kitchen. I wanted a flaky, flavorful empanada that she could share with everyone. After many tries, this recipe was born. Now, these Gluten Free Empanadas are a staple in our home. They disappear as fast as I can make them.

WHY YOU’LL LOVE THIS RECIPE

You will love these Gluten Free Empanadas for their incredible texture. The dough is tender, not crumbly. It holds together perfectly.

The filling is savory and satisfying. Best of all, everyone can enjoy them. No one will guess they are gluten-free. These Gluten Free Empanadas are a real crowd-pleaser.

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INGREDIENTS YOU’LL NEED

For the dough, you need a quality gluten-free flour blend. I use one with xanthan gum. You also need butter, an egg, and cold water.

For the filling, you need ground beef or chicken. Add onions, garlic, bell peppers, and olives. Season with cumin, smoked paprika, and salt. You will also need an egg wash for the top.

Dough Ingredients	Filling Ingredients
2 ½ cups gluten-free flour blend	1 lb ground beef or chicken
½ tsp salt	1 small onion, diced
½ cup cold butter, cubed	2 cloves garlic, minced
1 large egg, cold	½ cup bell pepper, diced
½ cup ice-cold water	⅓ cup green olives, sliced
1 egg yolk + 1 tbsp water (for wash)	1 tsp cumin, ½ tsp smoked paprika, 1 tsp salt

SUBSTITUTIONS & VARIATIONS

You can easily change this recipe. For a dairy-free version, use coconut oil or vegan butter in the dough. Use ground turkey or a black bean and corn mixture for the filling.

For a spicier kick, add a diced jalapeño. You can even make sweet Gluten Free Empanadas. Fill them with apples, cinnamon, and sugar. These Gluten Free Empanadas are very forgiving.

Looking for more ways to enjoy gluten-free dough? Try making Gluten-Free Wonton Wrappers Dumplings for another versatile wrapper that’s perfect for fillings.

STEP-BY-STEP INSTRUCTIONS

• First, make the dough. Mix the flour and salt. Cut in the cold butter until it looks like coarse crumbs.
• Whisk the egg and cold water together. Add it to the flour mixture. Stir until a dough forms.
• Divide the dough into 12 equal balls. Flatten each into a disc. Wrap them in plastic.
• Chill for 30 minutes. This is a critical step for gluten-free dough.
• Next, cook your filling. Brown the meat in a skillet. Drain the fat.
• Add the onion, garlic, and bell pepper. Cook for 5 minutes. Stir in the olives, cumin, paprika, and salt. Let it cool completely.
• Now, assemble. Preheat your oven to 375°F. Roll out each dough disc between two pieces of parchment paper.
• Keep them ⅛ inch thick. Place a heaping tablespoon of filling on one half of each disc. Fold the dough over.
• Crimp the edges with a fork. Place them on a parchment-lined baking sheet. Brush each empanada with the egg wash. Cut a small slit in the top for steam.
• Bake for 20-25 minutes. The Gluten Free Empanadas will be golden and beautiful.

PRO TIPS FOR SUCCESS

• Keep your ingredients cold. Work quickly with the dough. If it sticks, chill it again.
• Do not skip chilling the dough. This prevents spreading. Always let the filling cool down completely.
• Hot filling makes the dough soggy. These tips guarantee perfect Gluten Free Empanadas every time.
• If you love gluten-free baked goods, you’ll also enjoy a warm dessert. Pair your empanadas with Gluten Free Baked Apple Crisp for a sweet, comforting finish.

STORAGE & REHEATING TIPS

Store leftover Gluten Free Empanadas in an airtight container. Keep them in the refrigerator for up to 4 days. To reheat, place them in a 350°F oven for 10 minutes.

They will get crispy again. You can also freeze these unbaked. Flash freeze them on a tray.

Then transfer them to a freezer bag. Bake from frozen, adding 5 extra minutes. These Gluten Free Empanadas are perfect for meal prep.

WHAT TO SERVE WITH THIS RECIPE

Serve these Gluten Free Empanadas with a simple salsa or guacamole. A side of cilantro lime rice works wonderfully. A crisp green salad with a tangy vinaigrette cuts the richness perfectly.

For a full meal, add black beans and grilled corn. These Gluten Free Empanadas are the star of any table. Complete your gluten-free meal with a rich dessert. Serve these empanadas alongside Gluten Free Gooey Butter Cake for an indulgent treat everyone will love.

FAQs

Can I make these Gluten Free Empanadas ahead of time?

Yes, you can. Assemble them fully. Refrigerate unbaked for up to 24 hours. Bake them just before serving.

What is the best gluten-free flour for these empanadas?

I use a 1:1 gluten-free baking flour blend. Cup4Cup or King Arthur Measure for Measure work perfectly for these Gluten Free Empanadas.

My dough is cracking. What do I do?

Gluten-free dough can be dry. If it cracks, sprinkle it with a tiny bit of cold water. Knead it gently until smooth. Work quickly.

Can I fry these Gluten Free Empanadas?

Absolutely. Fry them in 350°F oil for 2-3 minutes per side. The dough is sturdy enough for frying. Drain on paper towels.

Gluten-free empanadas are a popular variation of the traditional Latin American pastry, made without wheat flour to accommodate dietary restrictions. The dough typically uses a blend of rice flour, tapioca starch, and xanthan gum to achieve a flaky texture similar to gluten-free pastry.

Nutrition Information (per serving)

Per empanada (based on 1 dozen)

Nutrient	Amount
Calories	280
Total Fat	15g
Saturated Fat	8g
Carbohydrates	28g
Fiber	3g
Protein	10g
Sodium	400mg