Holy guacamole, these gluten-free empanadas are unreal! This recipe has been shared more than 35,000 times on Pinterest - for good reason!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks! The recipe was last updated in November of 2022.
- About Empanadas
- About This Gluten-Free Empanada Recipe
- The Gluten-Free Flour Blend For Empanadas
- Ingredients You'll Need For Gluten-Free Empanadas
- How To Make Gluten-Free Empanadas
- Kitchen Tools To Help Make Empanadas
- Frequently Asked Questions
- Tips For Making Gluten-Free Empanadas
- How To Store Empanadas
- Freezing Gluten-Free Empanadas
- How To Serve Empanadas
- More Gluten-Free Baking Recipes
- Gluten-Free Empanadas Recipe
About Empanadas
Empanadas are scrumptious, flaky pockets of dough, typically made with flour or corn, with a tasty and savory filling. But developing a gluten-free empanada recipe was tough work!
Empanadas are one of the most popular dishes you can find in Argentina and many Spanish-speaking countries around the globe. They were on almost every single restaurant menu during our time in Patagonia and Buenos Aires. The names of these tasty treats can vary, as well as the fillings, from country to country. But one of the most common ones we encountered in our travels was a mixture of beef, melted cheese, onions, and spices. And that's what you'll see here!
About This Gluten-Free Empanada Recipe
Unfortunately, the store-bought versions of gluten-free empanadas didn't taste great to me when I was developing this recipe in March of 2020. I experimented with frozen pie crust, pre-made dough, and almost gave up. Then I tried the one gluten-free flour blend that has never disappointed me - Cup4Cup!
The Gluten-Free Flour Blend For Empanadas
If you haven't baked gluten-free pastry or bread products with Cup4Cup - my friend, it is a game-changer. Their multi-purpose gluten-free flour blend is the best gluten-free flour blend I've found in thirteen years on the gluten-free diet. From croissants to fruit galettes, to naan, muffins, and quickbreads -I've made it all with overwhelming success thanks to this flour!
Please note, this recipe is specifically formulated for Cup4Cup, so if you use a different gluten-free flour blend, your results could vary. I've also tested this recipe with Bob's Red Mill 1:1 Baking Flour and King Arthur Measure for Measure Flour. While the dough for both of these GF Flour blends rolled out okay, the final products were more crumbly and did not develop into as flaky pastries as Cup4Cup.
NOTE: A gluten-free flour BLEND is needed for this recipe. Please do not substitute a single gluten-free grain and expect the same results.
Ingredients You'll Need For Gluten-Free Empanadas
For the gluten-free pastry dough:
Gluten-Free Flour (I prefer Cup4Cup Multipurpose Blend). Please be aware this mixture has milk powder and is not dairy-free, just gluten-free.
Granulated Sugar: This helps give the dough a good texture and taste.
Salt: I use Kosher salt.
Unsalted Butter: Butter helps us create that nice and flaky gluten-free empanada dough.
Egg: We'll use an egg in the dough as well as in an eggwash to make the empanadas golden brown when baking.
Buttermilk: The liquid that will help bind our dough together. If you can't do buttermilk, you can try using a mixture of ½ dairy-free milk ½ dairy-free yogurt. For this recipe, you need ½ cup of buttermilk, so that would be ¼ cup dairy-free milk and ¼ cup dairy-free yogurt.
For the beef filling:
Ground Beef: Our main filling for this recipe. You can substitute ground turkey if you like.
Onion & Garlic: For the flavor! Nothing beats good old onions and garlic.
Ketchup: For moisture and to keep the mixture together.
Spices: A mixture of spices you most likely have on hand will go into the ground beef mixture for lots of taste, like oregano, ground cumin, and paprika!
Cheese: The star! A mix of cheddar and colby jack, freshly grated (Don't buy pre-shredded) make these empanadas the cheesiest and yummiest treats.
How To Make Gluten-Free Empanadas
First, you'll make the gluten-free pastry dough, which is essentially, just like pie crust.
Whisk together the gluten-free flour blend, Kosher salt, and sugar, in a bowl.
In a separate bowl, whisk together the buttermilk and the egg, and set aside.
Into the gluten-free flour, sugar, and salt mixture, add cold, cubed butter, or grate the butter using a box grater.
Combine until the butter is pea-sized and the dough resembles coarse crumbs.
Then, add the buttermilk & egg mixture and slowly begin stirring.
Continue stirring (be patient!), as the dough will start to form small clumps and stick together, so you'll want to switch to your hands..
Eventually, the dough will form a ball, and that's what we want!
Then, you'll wrap the dough in plastic/parchment/Beeswrap, and leave it to cool in the refrigerator for at least 30 minutes or overnight.
While the dough is cooling, you'll make the filling, which will combine the meat, onions, spices, and cheeses all cooked on the stovetop until it's ooey gooey and yummy.
You can watch me make the filling in this Instagram reel right here:
Then lastly, it's assembly time!
You'll roll out the gluten-free empanada dough using a rolling pin and cut circles into the dough to make discs.
Next you'll add a small amount of the filling to the center of each circle, and seal them together using eggwash and fold them into half moon shapes.
Then it's time to crimp the edges with the tines of a fork, place them on a baking sheet to bake them (Or fry, if you like), and enjoy!
Kitchen Tools To Help Make Empanadas
Baking Sheets: For baking the empanadas, I prefer these jelly roll pans from Nordic Ware.
Silicone Baking Mats: A more green alternative to parchment paper. They are versatile for cooking or baking, wash easily, and last forever.
Frequently Asked Questions
Can I bake or fry these empanadas?
Yes, you can do either one. Empanadas can be baked or fried, depending on where you enjoy them around the globe. I find it easier to bake the empanadas, as it skips the frying step. If you'd like to fry them instead, go for it! I've included instructions on how to do that in the recipe notes.
Can I make these dairy-free?
You can try, but I can't speak to how they will turn out. You'll need to use a gluten and dairy-free flour blend, dairy-free or vegan butter, and a substitute for buttermilk. My baking is strictly gluten-free, but not strictly dairy-free. Please leave a comment if you have a question and I can do my best to help you troubleshoot.
Can I Use A Different Gluten-Free Flour Blend?
If you want to your empanadas to come out exactly as you see in the photos here, you need to use Cup4Cup . While you can try another gluten-free flour blend on the market, the dough might not be as flaky and buttery, nor have the texture you are hoping for. With Cup4Cup, you'll discover the dough is remarkably similar to making a pie crust. It will roll out well, have a mild but buttery taste, and won't turn into a crumbly mess on your kitchen counter. And when filled with this beef, onion, and cheese mixture, and brushed with an egg wash, it creates a savory pastry you can't get enough of.
I have also tested this recipe with Bob's Red Mill 1:1 Baking Flour (blue bag) and while the dough stayed together well and baked nicely, it did not create as flaky of an empanada or have as golden of a shine. I would also recommend trying this recipe with Better Batter Flour or GF Jules, for two other gluten and dairy-free flour blend alternatives.
Can I Make This Recipe With Almond or Coconut Flour?
I do not recommend substituting a single gluten-free flour, like almond flour or coconut flour, for my recipes. My recipes use a gluten-free flour blend, a mixture of different gluten-free grains, starches, and thickeners, to substitute for all-purpose flour. Using just one of them, like almond or coconut, will not give you the same results, and will probably lead to a lot of frustration in the kitchen. For most of my recipes, you'll need a blend, like Cup4Cup, King Arthur Measure For Measure, Bob's Red Mill, or GF Jules, to name a few.
For more my top tips on gluten-free baking with success, check out this post!
Please Note: If you decide to change anything or substitute other ingredients, the empanadas may come out differently than expected and I cannot speak to your results. My experience is in gluten-free and some dairy-free baking, but not allergy-free, vegan, or egg-free. You can always leave a comment with questions and I'm happy to help troubleshoot the best I can.
Tips For Making Gluten-Free Empanadas
Don't make pastry on a hot day.
Warmer temperatures mean your pastry is going to be more difficult to work with. Stick to a cooler day to make empanadas, if possible!
Be careful how you measure your gluten-free flour.
Along the same lines, and one of my top gluten-free baking tips, if you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Give yourself a good amount of time.
This recipe has many steps and a good amount of time. Allow a good 2 hours to make them from start to finish.
Don't be afraid to knead the dough to get a nice consistency.
Don't worry - there's no gluten to develop here. After the dough has rested in the refrigerator, it will be hard and crumbly. Let it sit at room temperature for about 10-15 minutes, and then if necessary, knead with your hands a few times to get a consistent, smooth dough.
Flour your work surface.
The gluten-free pastry dough has a tendency to stick. Remember to use gluten-free flour on your hands and rolling pin and on your work surface. Lift the dough frequently (pick it up completely off the countertop) and reflour the surface with gluten-free flour so it doesn't stick.
Refrigerate the dough if it is difficult to work with.
If you notice your butter is leaking through your dough, the empanadas are breaking apart or very soft, the dough might be too warm. Wrap the dough in plastic wrap or parchment paper and place back in the refrigerator for 30 minutes to cool. Then remove and try again. Trust me - don't try to force the dough to do what you want when it's too warm. Be patient, refrigerate, and try again. It definitely helps!
How To Store Empanadas
Store these empanadas once cooked covered in the refrigerator until you are ready to eat. You can reheat them in the microwave or in the oven when you're feeling hungry!
Freezing Gluten-Free Empanadas
Yes. Empanadas can be frozen prior to cooking to be baked at a later time. Once you've made the empanadas and shaped them, lay them out on a baking sheet and place them in the freezer. Once completely frozen, transfer them to an airtight plastic container or ziploc bag and store them for up to 3 months. When you are ready to eat them, defrost in the refrigerator overnight, then bake or fry as instructed.
How To Serve Empanadas
Empanadas go great with sauces to dip in! You can do a chimichurri, sofrito, tomato-based sauce, or cilantro lime sauce. I personally just eat them as is (or just eat the filling sometimes, because it's so so good). Gluten-free empanadas also make a tasty appetizer for watching football, entertaining guests during the holidays, or impressing your friends on a movie night!
Empanadas are a labor of love, in my opinion. They take some time but are worth it in the end. Give yourself a good two hours to make these from start to finish, and make sure you enjoy the final product! Yum!
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for another savory pastry recipe? Bake a savory scone with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's the recipe for gluten-free beef and cheese empanadas!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Empanadas Recipe
Gluten-Free Empanadas
Beef and Cheese Empanadas - Recipe Adapted From Cup4Cup
Ingredients
For the Dough
- 3 cups gluten-free flour blend (Use Cup4Cup for best results)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cubed and cold (or just grate with a box grater or cheese grater)
- 1 large egg
- ½ cup cold buttermilk
For the Filling
- ¾ lb ground beef
- 1 small sweet onion, diced
- 1 tablespoon unsalted butter
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon minced garlic
- 1-2 tablespoon ketchup
- ½ cup shredded cheddar & Colby Jack cheese (¼ cup of each) - Or whatever cheese you prefer!
- ¼ - ½ teaspoon salt (more/less, to taste)
- ¼ teaspoon black pepper,
For the Eggwash
- 1 large egg beaten with 1 teaspoon water
Instructions
Prepare the dough first, so it has time to chill while you prepare the filling. Place the butter in the freezer so it is extra cold when time to add to your pastry dough.
1. Add the gluten-free flour blend, Kosher salt, and sugar to a large and whisk to combine. Add the cold, cubed butter and using a pastry cutter or a fork, combine the butter with the dry ingredients. You can use your hands too! Mix until the mixture resembles a coarse meal. Create a well (a large hole) in the center of the flour mixture, and set aside.
2. In a small bowl, combine the egg and buttermilk with a fork and whisk. Slowly add the buttermilk and egg to the well you have created in the flour mixture, gradually whisking the egg with a fork, combining small amounts of flour at a time. Continue mixing until the dough thickens, and form into a ball (you can use your hands again!) Be patient, and keep mixing, the dough should form into a ball and eventually you won't be able to use a spoon and will have to use you hands!
Wrap tightly in plastic wrap (or for a greener alternative, Bees Wrap). Allow dough to rest for 30 minutes in the refrigerator while you prepare the filling. You can also leave it overnight and make the empanadas the next day.
3. While the dough rests, prepare the filling. In a frying pan over medium heat, melt 1 tablespoon butter. Add chopped onions and saute for 4-5 minutes. Add the ground beef, oregano, paprika, cumin, salt, and pepper. Saute until the ground beef is browned completely. Drain the fat and return the beef and onion mixture to the frying pan on low heat.
4. Add the minced garlic and ketchup, continuing to saute on low heat for 3-4 minutes. Taste and adjust seasoning, if needed. Off heat, add the shredded cheese, and mix until all combined. Set aside to cool.
5. Once the dough has chilled, remove it from the refrigerator and cut it in half. Keep the half not used in the refrigerator to stay cool. Give the dough 10-15 minutes to come to room temperature, or it will be very difficult to manipulate. Line two baking sheets or jelly roll pans with parchment paper (or for a greener alternative, use silicone mats). Preheat oven to 350 degrees Fahrenheit.
*If the dough is stiff or crumbly when coming out of the refrigerator, wait until it comes to room temperature and then knead it a few times with your hands. Remember, there is no gluten developing here, so this isn't something you have to worry about! The dough should become very soft and flexible, but if it's still too cold, it will be difficult to work with. Give it time to come to room temperature by about 10-15 minutes.
6. Lightly (remember, don't use too much flour) flour a clean surface using Cup4Cup (or your gluten-free flour of choice) and roll the dough into a circular shape about ⅛ inch thick.
7. To make small empanadas, use a drinking glass or a round cutter with a 3-inch diameter to cut holes in the dough. If you would prefer to make larger empanadas, use a larger cutter (about 6-inch diameter) or make your own circles of whatever size you like! Place circles on lined baking sheets. Take the pieces that remain and work them together, rolling them out again and repeating steps 6 and 7 until no dough remains.
8. Place about 1 teaspoon of filling in the center of each circle. Using the eggwash and a pastry brush, brush one side of the circle, then fold over one side to create a half-circle and seal them together. Crimp the edges together with a fork for a decorative touch.
9. Using a small knife, cut a slit approximately ¼-inch long on the top center of each empanada, to allow steam to escape.
10. Brush the empanadas with more egg wash and bake in the oven for 20-22 minutes until golden brown. Continue the same process with the remaining dough and filling.
Notes
Cup4Cup
This recipe was specifically made using Cup4Cup gluten-free flour. If you make this recipe with a different gluten-free flour blend, your results could vary. You may need to add or reduce the amount of buttermilk or use more flour to prevent the dough from becoming too sticky. Due to the lack of gluten in the dough, baking is more challenging, but it can be done! If you have questions about this recipe, please leave a comment and let me know how I can help.
Size of the Dough
Depending on how big you make your circles, you may end up with fewer empanadas than the recipe calls for - that's okay! You can use your own judgment here and make them as small or as large as you like.
Cheese
Don't buy pre-shredded cheese! It's not as good. Take the time to grate your own cheese for the best empanadas.
Extra Filling
If you choose to make the empanadas on the smaller side, less amount of filling can go into them. You might end up with extra filling. No problem! The filling by itself is delicious and goes great in tacos or with rice and a side of vegetables.
Dough
The dough must rest in the refrigerator for at least 30 minutes before working. Lightly flour it as you roll it out. You can also leave it overnight and make the empanadas the next day.
Other Fillings
Feel free to substitute whatever filling you like! If you are vegetarian, try doing vegetables and cheese. Issues with lactose? Skip the cheese altogether. Or, use this dough to make hand pies or poptarts with fruit or jam!
FRYING
If you like to fry these empanadas on the stovetop instead, pan-fry them in a large pan in oil of your choice, for 3-4 minutes on each side.
Storage/Freezing
Store empanadas in the refrigerator for 2-3 days, as they will harden over time. Heat them up in the microwave or place on a baking sheet and reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Empanadas can be frozen prior to cooking to be baked at a later time. Once you've made the empanadas and shaped them, lay them out on a baking sheet and place it in the freezer. Once completely frozen, transfer them to an airtight plastic container or ziploc bag and store for up to 3 months. Just remove to the refrigerator and either fry them or bake them when you are ready to eat! Enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 409Total Fat 26gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 9gCholesterol 109mgSodium 349mgCarbohydrates 30gFiber 1gSugar 5gProtein 15g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever had gluten-free empanadas?
What would be your ideal filling? More beef & cheese, or perhaps chicken?
Let me know in the comments below, and feel free to ask questions!
Susan says
Hi Jen,
These sound delicious! How many empanadas does this make?
Susan
Jennifer Fitzpatrick says
Thanks Susan! The recipe yields 25-30 small empanadas - it's listed in the recipe (but a little hard to see). Hope that helps!
Jen 🙂
Susan says
I see it now! I’m going to try these tonight! Thanks!
Jennifer Fitzpatrick says
You're so welcome! I hope you enjoy them!
Julie Levine says
I once made epanadas several years ago. I do not remember what the filling was. Maybe beef but it did not include ketchup. I looks like a good recipe.
Argentina Alvarez says
Hi Jen,
I ran into your blog of empanadas and they sound delicious! I was wondering if i would be able to use your blog for reference and inspiration on a school assignment.
Thank you
Cecilia says
Hi. What can I substitute buttermilk, I am lactose intolerant. Thank you
Jennifer Fitzpatrick says
Try using a mixture of 1/2 dairy-free milk and 1/2 dairy free yogurt! There are other ways to do dairy-free buttermilk online but I've had the most success with adding yogurt because it gives it more thickness. I'll also add this to the recipe notes. Thank you for your question!
Erika Fernandez says
Hi! So we are substituting the 1/2 cup cold buttermilk for 1 cup(half dairy free milk + 1/2 dairy free yogurt). Even thought the buttermilk is just 1/2 cup? I just want to make sure before I do the mix since I am not good at baking 😉
Jennifer Fitzpatrick says
Hi Erika, the measurements just mean half and half, not equal to 1/2 cup. For example, since this recipe calls for 1/2 cup of buttermilk, you would need 1/4 cup dairy-free milk and 1/4 cup dairy-free yogurt. I've updated the recipe to clarify that. Hope that helps! If you notice the dough is still very thin, I would add additional non-dairy yogurt, until you are able to get the dough to form. Remember, this recipe uses regular buttermilk, so when substituting other ingredients, you might need to adjust. If you can, I'd definitely recommend making the recipe as written first, before tweaking (Especially if you are not a big baker!)
Argentina Alvarez says
Hi Jen,
I ran into your blog of empanadas and they sound delicious! I was wondering if i would be able to use your blog for reference and inspiration on a school assignment.
Thank you!
Jennifer Fitzpatrick says
Hi there! Thanks for your comment! You can of course use my blog for reference as long as it's cited properly. Thanks so much and happy cooking!
-Jen
Anonymous says
Hello, what's wrong w my dough it become elastic
Jennifer Fitzpatrick says
Hello there, I'm sorry that happened to you, but I need more information. What gluten-free flour did you use? Did you use Cup4Cup as recommended in the recipe?
Anita says
Can you use a Tortilla Press with this crust recipe?
Jennifer Fitzpatrick says
I've never used a tortilla press before, so I can't speak to that. Sorry!
Marta says
Hi Jen,
I tried your recipe last night and the empanadas came out great. Very tasty and flaky, which I loved. I used Cup4Cup as recommended and I followed all the instructions you provided. Though, I only got 16 empanadas. Am I making them too big perhaps? I was afraid to stretch the dough too much and have the empanada breaking apart. Other than that I was very happy with the result and so was my daughter who is allergic to gluten. Thank you.
Jennifer Fitzpatrick says
Hi Marta!
Thank you for your comment! I will update the recipe to include 16 big empanadas or 32 small ones - I think you are absolutely right, it depends on how big/small you make them. Luckily with Cup4Cup the dough is very forgiving!
Lynn kelly says
Hi! I’m about to make right now! Am I reading the recipe correctly? A cup of bitter? That’s two FULL Sticks. Can you confirm please ?
Thank you !!
Jennifer Fitzpatrick says
Yep, one cup of butter - two full sticks. This is a pastry, so we need it!
Kathy says
Hello. Thanks for sharing your recipe. So I’m totally in the middle of making these and I’m now noticing that they are to be baked, which is fine but wanted to ask, have you tried frying them at all? My Puerto Rican mother looked at me croocked when I told her that were to be baked 😆
Jennifer Fitzpatrick says
Hi Kathy! You can absolutely try frying them, as that of course is common practice across many Hispanic cultures. I just find it much easier to bake them (and it’s less work!). Both ways taste great, but I know frying would make them crispier. Enjoy!
Rachna says
OMG! You’re brilliant. I tried out this recipe and followed it to the T. Absolutely delicious. My husband and I gave each other a high-15, not just a high five 😄. I’m now a fan of cup-4-cup. Gonna go on a crazy baking binge, thanks to you tons!
Jennifer Fitzpatrick says
Thank you so much for your kind words, they mean so much! I appreciate it!
Deb says
Jen,
These were so flaky and delicious. I was wondering what you think of this as a pie crust dough or maybe even something bigger like for a pastie?
Jennifer Fitzpatrick says
Hi Deb! Yep, I've used this pastry for making pop tarts in this recipe here. It's very versatile and can be used for other items too. I have a different pie crust recipe here:
Kent Gladstone says
Empanada dough is NOT flaky. Meybe you’re thinking of popovers or pirashki
Jennifer Fitzpatrick says
This empanada dough is.
J says
Of course, the first comment that I see by a male is correcting you🙄
I’m trying this recipe tonight and will let you know how they came out, though I don’t unfortunately have cup for cup gluten free flour, I will make the necessary adjustments in measuring. Fingers crossed!!
Laura says
These are fantastic! I used a different gluten free 1 to 1 flour and they turned out perfect.
One of the best recipes I have come across. Thank you!
Jennifer Fitzpatrick says
I'm so glad, Laura!
Julie Levine says
I was wondering if 1:1 Gluten Free Flour would work.
I nam wondering about substituting for the Ketchup.
If I grate a fresh tomato would that work in the filling?
My roommate is from Mexico and also is diabetic.
Jennifer Fitzpatrick says
Hi Julie, the recipe calls for a 1:1 Gluten-Free Flour called Cup4Cup. You can substitute another 1:1 blend but the results may vary. Definitely can use fresh tomato if you like, I only use ketchup because it's easy and I had it on hand. I've not had much success with just lemon juice to non dairy milk, as it's usually still too thin to get the results I'm looking for. I find adding some non-dairy yogurt (try 1/2 amount non dairy milk 1/2 amount non dairy yougurt) can sometimes work better.
Laura says
I am stunned. These are phenomenal. They’re buttery, flaky...it’s like the best pie crust I’ve ever had, with or without gluten. It’s perfect! And super easy to boot!!! I can’t wait to try this with a thousand different fillings. THANK YOU!
Jennifer Fitzpatrick says
Thank you SO much Laura! I'm thrilled you are enjoying them!
Barb says
Thank you! These were amazing! I haven’t had empanada in at least 6 years.
Jennifer Fitzpatrick says
Yay! Glad you got to have one, Barb!
Sheri says
What do you think I could use instead of buttermilk?
Jennifer Fitzpatrick says
Hi Sheri, I've experimented with making my own buttermilk using dairy-free milk with either lemon juice or vinegar. It didn't produce as good of a result, but still worth a try!
Julie Levine says
I have made my own buttermilk by adding lemon juice to a non-dairy milk. I currently have almond milk. I have to keep phosphorus low in my diet, gluten free and lactose free.
I tolerate goat milk and sheep milk cheese.
Michelle H says
Thank you for this recipe! I used King Arthur GF flour, and these came out wonderfully crispy and flaky. I also halved the recipe, and it was so delicious, I’m keeping this recipe!
Jennifer Fitzpatrick says
I'm so glad, Michelle! King Arthur would be a great option for another GF Flour!
Phyl says
I have never commented on any recipe but this was worthy!!! This GF dough was perfect! I have been searching for years and can’t wait to try more of your recipes and variations of fillings with this one! THANK YOU, Thank You, thank you!
Jennifer Fitzpatrick says
I'm so so glad you enjoyed it, Phyl! Thank you for your comment!
David McCaman says
Thanks for posting the recipe. Gluten free is important, but so are balanced recipes and dough with 30g carbs vs 1g fiber is only marginally healthier than gluten flour. Hi protein and fat are good, but starchy corn-based (GMO) ingredients don't make my cut list. I'll have to keep searching for something healthier.
Dave
Jennifer Fitzpatrick says
Gluten-free isn't just important but critical for those of us with celiac disease that have to eat gluten-free. We use alternative grains and starches in baking to mimic the presence of gluten, like corn, rice, potato, etc. to create foods that are safe for us to eat. Empanadas are pastry dough made from flour and butter, typically fried and filled with meats and cheeses. These are just a gluten-free version.
J says
I’m sorry, I was about to cook and saw our second male critic…..do you have any recipes for dough that will permanently glue their mouths closed, or is that asking too much? 🤣
Jennifer Fitzpatrick says
Oh my gosh this might be the best comment I've ever gotten on a recipe! LOL! Thank you for your support and I hope the empanadas turned out okay! Seriously, these words made my entire week, so thank you!
Sofia says
HI Jennifer,
I am not celiac or have any allergies (neither my kids or husband) but some friends' kids do. I am in the UK, so not sure I can get buttermilk. Can I replace it with something else? Or can I just not add it?
Thank you,
Sofia
Jennifer Fitzpatrick says
Hi Sofia, thanks for your comment! For replacing 1 cup of buttermilk, I would use 1/2 cup of whatever milk you prefer (can be dairy-free) + 1/2 cup of plain yogurt (can also be dairy-free). You can also substitute 1 cup milk with 1 TBSP lemon juice/white vinegar and let it sit for 10 minutes, but it will not be as thick as the milk/yogurt combo. Hope that helps!
Leslie says
Glad to find you on Pinterest! C4C and Better Batter have been my go-to flour forever. Can’t wait to try this simple looking recipe! I always have those Ingredients around and don’t have to concoct complicated flours to make stuff. GF is hard enough, even after 20 years! Thank you!!!
Jennifer Fitzpatrick says
Hi Leslie, thank you so much for your comment! I've heard amazing things about Better Batter as well. Glad you found me, and hope you love the empanadas! 🙂
Karina says
This looks like a fabulous recipe and I want to try it today. My issue is my hands don’t work well due to a disability. Do you think I could use a food processor on pulse to get the dough to come together?
Jennifer Fitzpatrick says
Hi Karina, you absolutely could do that! Or a KitchenAid mixer. I would just go slow and not overmix, as you don't want the dough to become elastic.
Aury says
Jen,
These empanadas were downright DELICIOUS! I made them for a family dinner, and they loved it! Thank you so much for this. including me, there are two other girls in my family with Celiac Disease. These were great! Thanks again!
Jennifer Fitzpatrick says
Thank you SO much Aury for sharing this with me! I'm very happy you and your family enjoyed them and really appreciate you taking the time to leave a comment! 🙂
Sherry says
I had some leftover dough after doubling the recipe ( my kids love these btw!) How long does the dough last in the refrigerator?
Jennifer Fitzpatrick says
Hi Sherry! I'm so glad your family enjoyed them. The dough should keep in the refrigerator (Make sure it's wrapped in plastic or parchment) for 1-2 days.
Nene2006 says
Can the dough, precut into tapitas, be frozen?
Jennifer Fitzpatrick says
I have not experimented with freezing the dough, but you can try!
Debi says
Hi,
I went to the Cup4Cup website and there are lots of different kinds of flour. Which one do you use.
Thank you.
Debi
Jennifer Fitzpatrick says
Hi Debi, I linked the Cup4Cup blend I use in the post multiple times so you wouldn't have to search for it. It's the blue bag Multipurpose Gluten-Free Flour.
Jan says
I looked on Amazon and found a blue bag of cup4cup flour AND a green bag of cup4cup flour..which should I buy?
Jennifer Fitzpatrick says
Please read my post entirely. I literally tell you exactly which one to buy, include a photo of the bag, and a link to Amazon.
Camila says
I am confused in the last part before baking them where you said add egg washed . Can you help me with that step? Thank you
Jennifer Fitzpatrick says
Hi Camila, I'm not sure what your question is. You are using an eggwash, which is 1 egg mixed with water, as listed in the recipe, to brush over the empanadas before baking so they get a nice golden brown color. You should have also used the eggwash when filling and sealing the empanadas, to help the dough stick together. Hope that helps!
Jan says
If I freeze them, should I thaw them before baking?
Jennifer Fitzpatrick says
I don't typically freeze them but yes I would suggest thawing before baking, as I'm not sure if the cooking time would vary.
Jacqui Mendez says
Hey, I can't wait to try the recipe for the dough. Empanadas/pastelillos are my specialty. However, I had covid last year & now I cant consume gluten, it's been almost a year. The beef filling isn't authentic as I'm used to so I'll only be using the the dough portion but if its as good as the reviews, I'm so grateful for you. Thank you!
Jennifer Fitzpatrick says
Thank you, Jacqui!
Jacob Blanchard says
Aren't empanadas traditionally made of corn? At least in Columbia and Argentina? If you're ever around Metro Detroit, I have some great gluten free restaurants to try.
Jennifer Fitzpatrick says
In Colombia you can find both corn and wheat based empanadas, but Argentina largely uses wheat. The word "empanada" comes from the verb "empanar" meaning to wrap or coat with bread, in Spanish.
Robin says
This by far has been the best gluten free dough I’ve made. Do you think I can freeze just the dough for later use?
Jennifer Fitzpatrick says
I'm so glad to hear that, Robin! Thank you! I know people have frozen the empanadas for later use, but I've never tried just freezing the dough. You can definitely try it though! I'd make sure to defrost it completely in the fridge before doing anything with it. Since it will probably be more stiff, I'd suggest letting it sit at room temperature for about 10 minutes once its defrosted so it can be molded into whatever you'd like a lot easier. If it gets too soft, pop it back in the fridge for 10-15 minutes. Working with pastry dough is tricky, so let me know how it goes!
Robin says
Thank you! I’ll give it a try!
Michelle says
I made these today and I was so proud of myself! It definitely took 2.5 full hours on my feet, but it worked! I don't have a lot of baking talent, but the directions were great. I don't eat meat so we made four other fillings: carmelized onions with some parm, black beans, onions, spices and cheddar, cheddar (kids loved), and spinach, onion and cheese (defrosted, squeezed, and cooked dry). I put two small balls of dough in the fridge so it stayed cool. The three inch cuts were too hard to work with for me but 4 inches was perfect (coffee mug). Some pics/videos of assembly would have been helpful. I found that putting the filling in the middle, picking it up in my hands and the tucking in the ingredients as i folded helped. Mine needed about 25 minutes in the oven. Thank you! These are "company worthy"!
Jennifer Fitzpatrick says
Thanks so much Michelle! Glad you enjoyed them and that you had success! The fillings you made sound delicious!
Akesia says
This is easily the best GF empanada dough recipe. I've made it probably nearly 10 times and it never fails. I use it for savory recipes mostly, but also enjoy this dough for banana empanadas. I fill the empanadas with thinly sliced and sugared banana and bake them. Sooo delish! Just as a note for others, I've had great success using Bob's Red Mill (blue) with terrific success, but I add a little additional (1/8-1/4 tsp) xanthan gum for the most flaky, tender, lovely results. I once made chicken empanadas with this dough for 150 people (only 3 of us are GF). Several guests said they were better than non-GF and asked for the recipe. Thank you so much for sharing this wonderful recipe.
Jennifer Fitzpatrick says
THANK YOU for this wonderful review! I'm so so happy you enjoy them, Akesia!
Cathy Harris Trujillo says
Hello Jenn. The Empanada recipe is perfect. I made them today and husband and I agree they are delicious. I think you are a very gifted baker and recipe maker. I stuck to your recipe except that I mixed my dry ingredients in my $120 Hamilton Beach stand mixer, chopped the butter and threw the rest of ingredients in and let it mix. No getting my hands all gunkie; they turned out wonderful. Since I married a Hispanic man and we live in Colorado, I put 1/2 tsp of his green chilli on top the filling of each. It made 14, five inch Empanadas. I sure appreciate your sharing.
Jennifer Fitzpatrick says
Hello Cathy! Thank you SO much for this lovely reply and I'm so happy the empanada recipe was a success for you! It sounds wonderful with green chili on top, how yummy! Thank you again and so glad you enjoyed!
Helen Champagne says
I just made them and they turned out amazing. This dough is flaky and tasty and held up just like regular wheat dough. The only thing I added was a pinch of ground cumin and a pinch of paprika to the flour mix. Thank you so much for this wonderful recipe. So very grateful to have tasty gluten free empanadas.
Jennifer Fitzpatrick says
Thank you Helen! I'm so glad you enjoyed them!