Masarepa + Cassava Flour:
Cassava flour comes from the dried, peeled and ground root of a yucca plant. Since I couldnt find actual cassava flour, I used tapioca flour as a replacement. The recipe called for just a little bit, so the tapioca flour subtly affected the taste and texture of the dough.
Just like the masarepa recipe, it was a very easy dough to make! And a fine GF replacement. These also, in my opinion, have more taste versatility than the others with the ability to go sweet or savory, so set up an assembly line at your next party with this dough and a variety of fillings along the flavor spectrum and watch your guests go crazy.
Taste: Subtly sweeter than the straight masarepa but I really enjoyed it. These were mixed with a little bit of chili powder.
Texture: Crispy on the outside but overall chewier than the masarepa dough. The texture didnt change as time progressed.
Ease: Dough was super easy to make. However, Id suggest just pinching the edges rather than crimping with a fork because the dough breaks while crimping and gets too crisp when in the fryer.
Nutrition: Theyre deep fried, too. There is some controversy around this flours nutritional benefits, but Im not here to get into the nitty-gritty of the nutrition. At this point, were eating fried food so its more about taste, not nutrition.
What Makes This The Best Gluten Free Empanada Recipe
This is the king of all gluten free empanada dough recipes. It rolls out smooth, yet its still sturdy. And when you bite into it after its cooked, its as tender and flaky as any traditional empanada I have ever had in Spain made by my Spanish Señora.
This is a recipe for the raw pastry dough for use in making all sorts of gluten free empanadas. If you have a favorite filling, and its already naturally gluten free, use that.
If youre looking for filling suggestions, I have plenty of suggestions here. My favorite is the ground meat filling .
I almost always cook the filled empanadas by baking them, not frying them. Its so much easier to make a big batch, and they come out light and flaky and perfect as long as you use the egg wash.
Columbian Style Gluten Free Empanadas
Depending on which Latin American country you find yourself, there are many types of empanadas. For instance, in Argentina, empanada dough consists of wheat flour and lard. Living with Celiac Disease, that means I would need to make some substitutions. However, Colombian style empanadas start with masa harina. Which is naturally gluten free. #Winning
Masa harina has become a fixture in my kitchen. I use it for homemade tortillas, pupusas and Mexican Lasagna. Its slightly different than cornmeal, as masa harina is cooked with lime, and then dried. I still use it in my cornbread, though. I choose to use the Maseca brand, because I know its produced in a gluten free facility.
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Stubbs Green Chile Anytime Sauce
I dont usually eat spicy things. Therefore, the love of Hatch green chiles were completely lost on me. However, Stubbs recently sent me a package of products to try. Included in the package was their Green Chile Anytime Sauce. I love using Stubbs products, because their sauces are certified gluten free.
And now, I totally get Americas love affair with these green peppers. To cut down on the heat, my husband combined Greek yogurt with the Stubbs Green Chile Sauce. This created a savory sauce, when combined with chicken, black beans and cheese. Before stuffing your gluten free empanadas, make sure to cool the chicken completely. The filling needs to be cold.
How To Cook The Filled Gluten Free Empanadas
To bake, place the baking sheet in the center of a preheated 375°F oven and bake for about 15 minutes or until the empanadas are golden brown all over. Serve warm.
To shallow fry, heat about 1/2-inch of frying oil in a wok or sautépan to about 350°F. Youll know the oil is ready when a toothpick inserted into the oil creates small bubbles surrounding it.
Place the empanadas in the oil and cook for about 2 minutes on one side. Flip gently and cook on the other side until fully browned, about 6 minutes total, flipping back and forth as necessary.
Also Check: Gluten Free Phyllo Dough
Frozen Entres Cheese Enchilada Gluten Free
Prices and availability are subject to change without notice. Offers are specific to store listed above and limited to in-store. Promotions, discounts, and offers available in stores may not be available for online orders. The information provided on this website, including special diets and nutritional information, is for reference purposes and not intended as medical or healthcare information or advice. Actual product packaging and materials may contain more and/or different information than shown on our website. You should not rely solely on the information presented here and you should always read labels, warnings, and directions before using or consuming a product. The information provided on this website should not be relied upon to make health-related decisions.
Gluten Free Dairy Free Crust
Prep: 10 mins
- 2 Cups of any 1 to 1 gluten-free flour
- 1/2 Cup Coconut Oil , or Shortening
- 1 Egg
- 2 Teaspoon Sugar
- Freshly grated nutmeg
- A sprinkle of more GF flour for dusting
Instructions
- Mix dry ingredients in a large bowl.
- Add oil or shortening using a pastry blender or fork
- using a fork, mix in egg
- Add sugar and nutmeg if making sweet empanadas
- Measure water out and add to dough one tablespoon at a time until it is able to stick together in a ball
- Make six balls and flatten with hand or floured plate
- Add the desired mix inside either sweet* or savory**
- Fold seams together by using a fork to crimp the empanada
- Place on silicone baking mat about 1 inch apart
- Cook until lightly browned, about 15-18 mins
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How Do I Store Extras How Do I Reheat Them
This recipe for gluten free empanadas makes a pretty good sized batch. If you have a large family, you may not have leftovers. However, in our household of two, theres more than we can eat in one sitting. The empanadas can be stored in the fridge for 2-3 days, and rewarmed in a 350 degree oven for 10 minutes.
We like to make and freeze these gluten free empandas for a quick dinner, or to stick in my husbands lunch. To freeze them, place them on a cookie sheet and stick in the freezer. Once frozen, transfer to a resealable plastic bag. To reheat from frozen, place in a 350 degree oven, and bake for 15-20 minutes. Id recommend brushing them with a bit of oil so they dont burn.
How To Store Gluten
There are a number of ways to store you gluten-free dough:
- Refrigerator you can store it in the fridge wrapped in cling film for up to 3 days
- Freeze if you want to store it longer you can put this keto dough in the freezer wrapped in cling film. Thaw it in the fridge before use. You can also make the empanada including filling and freeze them unbaked. Bake them from the freezer
Read Also: Are Dove Bars Gluten-free
Gluten Free Chorizo Empanadas Ingredients
- 1 tbsp olive oil
- ½ cup butter
- 1 cup water
- 1 large egg + 1 tbsp water
Prepare the dough by combining the flour, corn meal, baking powder and salt in a large bowl.
Add the butter and water.
Mix until a slightly sticky ball of dough forms, if the dough is dry, add water 1 tbsp at a time.
Place the dough on a sheet of plastic wrap.
Wrap the dough tightly and place in the refrigerator for 30 minutes.
While the dough is chilling, prepare the chorizo filling.
Begin by heating the olive oil in a large skillet over medium heat. Add the onions, sauté for 3-5 minutes, then add the garlic.
Sauté for 1-2 minutes, then add the chorizo.
Cook for 5 minutes, then add the paprika, cumin and oregano.
Reduce to low and cook for an additional 5-7 minutes.
Preheat the oven to 375°F.
Now its time to roll out the dough. Youll want to grab a small ball of dough, then roll it out into a thin circle.
One of the problems with gluten-less dough is that its hard to stretch it thin enough without falling apart.
I solved this problem by popping each ball of dough into my new tortilla press to flatten them into perfect empanada circles.
If you dont have a tortilla press at home, it might just take a little more time with a rolling pin. I used a rolling pin on my first go-round and it worked, it was just much easier with the tortilla press!
Once you have each circle of empanada dough rolled out, fill them with a large spoonful of chorizo filling and a sprinkle of pepper jack cheese.
- 1tbspwater
How To Make Shortcut Gluten
While there are few steps in making these wonderful empanadas, it is such an easy process that you wont bat an eye at making them once you get the hang of it.
The first thing youll need is to gather your ingredients for the filling.
I use a simple vegetarian recipe for the filling, but you could use any empanada filling recipe your heart desires.
My shortcut empanada filling includes:
- 1/3 cup canned corn
- Salt and pepper, to taste
Simply mix all these ingredients together and set aside.
Next, youll want to heat four grain-free Mikeys cassava flour tortillas over low heat in a non-stick pan. The tortillas are a bit stiff out of the bag , but a little heat makes them extremely flexible.
Place one of the tortillas onto the dough press. Lets pause for a moment so I can explain more about how this dough press works and why you should get one.
A dough press is a nifty gadget that will help to seal the edges of the empanada together. It gives your empanada those pretty ripples along the seal. You can get a dough press for under $10 on Amazon . If you dont have a dough press, you can simply seal the edges together using a fork and firm pressure.
Lay each warmed tortilla on the dough press, then add the bean and corn filling and shredded cheese.
Before sealing the empanada, brush a little egg along the edges. It will work as glue to help seal the edges of the tortilla together.
Read Also: Aldi Tuscan Garden Italian Dressing
Baked Deep Fried Or Air Fried
I prefer to bake this recipe for gluten free empanadas. Why? Because frying can get messy, and undoubtedly Ill end up burning myself. However, traditional recipes call for frying them. If youd like to do so, heat your oil to between 350-365 degrees, and cook for 2 minutes per side.
Inevitably, someone asks, what about an air fryer? I dont have one. Yet. However, Gluten Free on a Shoestring owns one. She cooks her Colombian Empanadas in the air fryer at 380 degrees for 12 minutes, flipping them after 6 minutes. Id definiltey make sure to brush them with oil, to make sure they crisp nicely and dont burn. Actually, I think she brushes her with an egg wash.
Special Diet Notes: Dairy
For egg-free, dairy-free empanadas, you can omit the hard-boiled eggs, or swap in some cubed and lightly mashed tofu. Also omit the egg yolk wash, or brush the tops with a little dairy-free milk beverage instead.
For vegan empanadas, follow the egg-free guide and use vegetarian / vegan ground round. Get creative!
For gluten-free, dairy-free empanadas, you can use your favorite gluten-free pie or pastry dough.
Also Check: Is Dove Soap Gluten Free
How To Make Gluten
GlutenFreeSmartStore.com is a wonderful blog for everyone who should adhere to a gluten free diet regime. It contains tasty recipes for from breakfasts to desserts, appetizers to primary courses, and soups and salads to aspect recipes and condiments.
When you are thinking about proceeding gluten-cost-free as a way to reside far more healthfully, good for you. It is an excellent selection. When you have been identified as gluten-intolerant, or a whole lot worse, with celiac sickness, you might really feel disappointed and overloaded. In which on earth do you even commence? There is a straight to be concerned, as your overall health is at risk. Going gluten-cost-free is essential for you personally. Its up to you to produce the event as pleasant as possible.
Ground Meat Gf Empanadas
Begin by sautéing about 1/2 cup chopped onions in 1 tablespoon extra virgin olive oil until translucent. Add minced garlic, stir, and cook until fragrant. Remove aromatics from the pan and set aside.
Add about 1 pound bulk sausage , ground beef, or ground chicken, and cook until no longer pink. Add a couple of tablespoons of tomato paste and reserved aromatics and mix to combine.
Read Also: Gluten Free Bread Crumb Substitute
Frozen Bowls Broccoli & Cheddar Bake Gluten Free
Prices and availability are subject to change without notice. Offers are specific to store listed above and limited to in-store. Promotions, discounts, and offers available in stores may not be available for online orders. The information provided on this website, including special diets and nutritional information, is for reference purposes and not intended as medical or healthcare information or advice. Actual product packaging and materials may contain more and/or different information than shown on our website. You should not rely solely on the information presented here and you should always read labels, warnings, and directions before using or consuming a product. The information provided on this website should not be relied upon to make health-related decisions.
Other Filling & Dough Options
This is the part of the post where I try to share substitutions for eggs and dairy. However, this recipe uses no eggs at all. There is no dairy in the dough, and the cheese in the filling is optional. One could use a dairy free yogurt or sour cream, but Ive never baked with that before, so I dont know how it will turn out.
My gluten free empanadas call for meat, however, you dont have to use it. A Cozy Kitchens Colombian Empandas recipe uses no meat, and instead uses potatoes. You could also likely sub cooked jackfruit for the shredded chicken, although Ive never tried it. Cant do corn or other grains? Try these cassava flour empanadas from Back Porch Paleo, instead.
- 2 c Maseca Masa Harina
- 1 1/2 c water
- 1 large chicken breast, cooked and shredded
- 1 c black beans
- 1 c shredded cheese, blend of Cheddar and Mozzarella
- 1/3 c Stubb’s Green Chile Anytime Sauce
- 1/3 c plain Greek yogurt
- 1/3 c green onions, minced
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