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The Best Gluten-Free Empanada Dough

The Best Gluten-Free Empanada Dough

The Best Gluten Free Empanada Dough

Dear Reader, you are cuckoo for empanadas.

I, on the other hand, am also crazy for melamine.

Today, we both win.

First, the empanadas. Wanna know how I know that there’s nothing you won’t do for a good gluten-free empanada? Okay, fine. I’ll tell you.

If you have a blog, you already know this, so feel free to zone out. For the rest of us …

On the back end of a blog, there are all sorts of goodies: half baked posts awaiting their turn in the sunshine, referrers to your site, and, my personal favorite, Search Engine Terms. This is where you get to see what sort of Internet searches readers did on engines like Google that led them to your blog. It’s a perverse sort of thrill for me, ’cause I only know about the searches people did that led them here. If they were looking for something and found it elsewhere, well, I’ll never know and I can’t learn from that. I read it every day, though, since I’m naturally quite curious, and because every once in a while there’s a BIG payoff. See if you can spot it below.

Apparently, if you’re only 13 and you’re craving nudity, what you do is come here. To this site. And get your jollies.

How do I get my jollies? Melamine. You know how I love you, Buttercup, but lately, I have been cheating on you. With melamine. I am head-over-heels for this stuff. See that plate and dipping bowl above? Is it fine china? Not this time! It’s none other than indestructible, unavoidable, irrepressible {although not microwaveable, but he who is without fault may cast the first stone} melamine.

Let’s get back to your jollies, though, shall we? You love empanadas. I love empanadas. And I love you. And this is the king of all empanada dough recipes. It rolls out smooth, like buttah, yet it’s still sturdy. And when you bite into it after it’s cooked, it’s as tender and flaky as any traditional empanada I have ever had in Spain.

The Best Gluten Free Empanada Dough

Empanada Dough 2.0
Recipe Type: Appetizer/Entree
Author: Nicole@ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 36
Primo gluten-free empanada dough
  • 1/2 cup dry white wine (e.g., Pinot Grigio, Chardonnay)
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons nonhydrogenated vegetable shortening
  • 2 cups high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 3 to 4 tablespoons milk or cream (low-fat is fine, nonfat is not, nondairy substitute is fine)
  1. In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Heat over medium heat until the butter is melted and the mixture is simmering (about 3 to 4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together (it will happen quickly). Add the milk/cream by the tablespoonful, and knead into the dough until it is smooth.
  2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
  3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
  4. After the dough has rested, roll until it is about 1/8-inch thick (the width of a nickel), and use a 3-inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds.

Bean flour blends are not true all-purpose gluten-free flours.
Pamela’s baking mix and Pamela’s bread mix are not all-purpose gluten-free flours, nor were they meant to be. They have all sorts of additional ingredients, like baking powder, baking soda and sugar, and then yeast and sugar, respectively.
Yes, you really do need the wine for flavor. It’s worth opening a bottle.


P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! With your support, I can keep the blog going and going!

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