Gluten Free Empanadas: 1 Delicious Dough with Authentic Flavor Made Easy

Empanadas are little pockets of joy—crispy, golden pastry filled with savory, comforting goodness. And just because you’re eating gluten-free doesn’t mean you have to miss out. These gluten free empanadas are everything you love about the classic: tender crust, flavorful fillings, and that satisfying first bite that gives way to rich, savory insides.

This version uses a simple gluten free dough that’s easy to handle and bakes or fries beautifully. Whether you’re craving a spiced beef filling, cheesy veggies, or something totally custom, the dough is your versatile base. Make them for dinner, parties, or stash them in the freezer for quick meals that taste like a special treat.

They’re portable, cozy, and endlessly customizable—a true staple recipe you’ll want to keep on hand.

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Ingredients Overview

Making gluten free empanadas starts with the right dough and bold fillings. Here’s what you’ll need.

Gluten Free Flour Blend – A high-quality all-purpose gluten free flour is essential. Look for one that includes xanthan gum or add 1 tsp per 2 cups of flour. Rice flour-based blends work well for structure and mild flavor.

Butter or Shortening – Cold, unsalted butter helps create a tender, flaky texture. You can also use vegetable shortening for a dairy-free version.

Egg – Helps bind the dough and adds richness. Also used for brushing the tops before baking for a golden finish.

Apple Cider Vinegar – A splash of vinegar makes the dough more pliable and tender.

Water or Milk – Adds moisture to bring the dough together. Use cold liquid to prevent melting the fat before baking.

Salt – Enhances flavor in both the dough and the filling.

Filling Options:

• Ground Beef – Cooked with onions, garlic, cumin, paprika, and tomato paste for a classic Latin-style filling.

• Cheese & Spinach – A vegetarian favorite made with sautéed greens and melty cheese.

• Shredded Chicken – Combined with salsa or spices for a bold twist.

• Black Beans & Sweet Potato – For a hearty plant-based version.

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Step-by-Step Instructions

1. Make the Dough

In a large bowl, combine:

• 2½ cups gluten free all-purpose flour

• 1 tsp xanthan gum (if not already in the blend)

• 1 tsp salt

Cut in ½ cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a small bowl, whisk:

• 1 large egg

• 1 tbsp apple cider vinegar

• ¼–½ cup cold water or milk

Pour the wet mixture into the dry, stirring until a soft dough forms. Add liquid gradually—you may not need it all.

Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

2. Prepare the Filling

While the dough chills, make your filling. For classic beef:

• Sauté ½ chopped onion in 1 tbsp oil

• Add 1 minced garlic clove, cook 1 min

• Stir in ½ lb ground beef and cook until browned

• Mix in 1 tbsp tomato paste, ½ tsp cumin, ½ tsp paprika, salt & pepper

• Cook until mixture is thick and well combined

• Let cool before filling

3. Roll and Cut the Dough

Remove chilled dough. Roll out between two sheets of parchment to about ⅛-inch thick. Cut into 4–5 inch circles using a cutter or bowl.

If dough cracks, press gently to seal—it’s delicate but workable.

4. Fill and Seal

Place 1–2 tablespoons of filling in the center of each dough circle. Fold over into a half-moon shape. Press edges to seal, then crimp with a fork.

Place on a lined baking sheet.

5. Bake or Fry

Preheat oven to 375°F.

Brush each empanada with a beaten egg for a golden crust.

Bake for 22–25 minutes, until lightly golden and crisp. For extra crunch, bake an extra 2–3 minutes.

To Fry:
Heat 1–2 inches of oil in a skillet to 350°F. Fry empanadas 2–3 minutes per side until golden. Drain on paper towels.

6. Serve Warm

Serve fresh from the oven with chimichurri, salsa, or simply as is.

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Tips, Variations & Substitutions

Tips:

• Chill dough to make rolling easier.

• Keep fillings cool to avoid making the dough soggy.

• Reseal cracks by pressing with damp fingers.

Variations:

• Sweet Option: Fill with cinnamon apples or guava and cheese. Sprinkle tops with sugar before baking.

• Cheese Lover’s: Mix cheddar or mozzarella into meat or veggie fillings.

• Vegan Dough: Use shortening or vegan butter, and replace the egg with a flax egg (1 tbsp flax + 2.5 tbsp water).

Substitutions:

• Use mashed potatoes or lentils as a hearty, gluten free vegetarian base.

• Replace beef with ground turkey or shredded tofu for a lighter take.

• Sub in coconut oil for butter for dairy-free richness.

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Serving Ideas & Occasions

These gluten free empanadas are great for:

• Appetizers: Serve mini versions for parties or tapas-style spreads.

• Lunch or Dinner: Pair with a simple salad or rice and beans for a full meal.

• On the Go: Perfect for lunchboxes, picnics, or road trip snacks.

• Freezer-Friendly Meals: Freeze before or after baking for easy reheating later.

Serve with dipping sauces like chimichurri, avocado crema, or garlic yogurt sauce for extra flair.

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Nutritional & Health Notes

By using gluten free flour and whole food fillings, these empanadas offer a satisfying treat with thoughtful ingredients. Almond or rice flour blends keep the carbs complex, while fillings like veggies, beans, or lean proteins boost nutritional value.

Opting to bake instead of fry reduces fat content, and you control salt and spice levels based on dietary needs. With dairy-free and egg-free swaps, they’re easy to adapt for multiple preferences.

Enjoy them fresh or as part of a weekly meal plan—either way, you’re getting comfort food without compromise.

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FAQs

1. Can I freeze gluten free empanadas?

Yes! Freeze unbaked empanadas on a tray, then transfer to a bag. Bake straight from frozen—just add 5–7 minutes to baking time.

2. What’s the best gluten free flour to use?

Use a 1:1 gluten free all-purpose blend with xanthan gum. Brands with rice flour, starches, and a binder work best.

3. Can I make these dairy-free?

Absolutely. Use plant-based butter or shortening, and skip cheese in the filling. For brushing tops, use plant milk instead of egg.

4. Can I air fry them?

Yes. Air fry at 375°F for 10–12 minutes, flipping halfway through. Brush with oil for a golden finish.

5. Why is my dough cracking?

Gluten free dough is more delicate. Work gently, keep it cool, and patch cracks by pressing the dough back together with damp fingers.

6. Can I use store-bought dough?

You can, but most pre-made doughs contain gluten. Look for certified gluten free pastry dough or use corn masa for a different take.

7. Are they better baked or fried?

Both methods work well. Baking is easier and lighter; frying gives a crispier, golden crust. Try both and pick your favorite.

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