The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love these Gluten-Free Empanadas
While traditional empanadas might be off-limits for gluten-free folks, these beauties prove you don’t have to miss out on anything. The flaky, buttery crust holds together perfectly — no sad crumbling or cardboard texture here. I love how versatile they are; stuff them with leftover roasted chicken, spiced sweet potatoes, or classic beef and onions. They freeze beautifully too, so you can make a big batch and bake them straight from frozen when cravings hit. Plus, they’re surprisingly forgiving. Even if your crimping looks wonky, they’ll still taste incredible and disappear fast.
Ingredients for Gluten-Free Empanadas
The beauty of gluten-free empanadas lies in their simplicity — you need just a handful of pantry staples to create that perfect flaky crust. I always keep these ingredients on hand because they come together so quickly, and honestly, the dough is more forgiving than you’d expect.
For the Empanada Dough:
- 2 ¼ cups (304 g) gfJules Gluten Free All Purpose Flour
- 1 ¼ tsp. (6 g) salt
- 8 Tbs. (112 g) unsalted butter
- 1 egg
- ⅓ cup + 1 Tbs. (80 ml) ice water
- 1 Tbs. (15 ml) white vinegar
- Filling as desired (e.g., spiced potatoes or beef)
The vinegar might seem random, but trust me on this one — it helps create that tender, flaky texture we’re after. Make sure your butter is cold and your water is actually icy; room temperature ingredients will give you a tough crust instead of the buttery layers you want. I prefer gfJules flour for this recipe because it behaves most like regular flour, but you can substitute your favorite gluten-free blend if needed. Just know that different flours absorb liquid differently, so you might need to adjust the water by a tablespoon or two.
How to Make these Gluten-Free Empanadas
Making these empanadas is surprisingly straightforward, and I promise the dough won’t fight you like some gluten-free recipes do.
Start by mixing your 2 ¼ cups (304 g) of gfJules flour with 1 ¼ teaspoons (6 g) of salt in a large bowl. Then cut in your 8 tablespoons (112 g) of cold butter — I use a pastry cutter, but two knives or even your fingers work fine. You want pea-sized chunks, not perfect incorporation.
In a separate bowl, whisk together 1 egg, ⅓ cup plus 1 tablespoon (80 ml) of ice water, and 1 tablespoon (15 ml) of white vinegar. Pour this wet mixture into your flour and butter, then gently stir until everything just comes together. Don’t overthink it — a shaggy dough is exactly what you want.
Once your dough forms, wrap it in plastic and let it chill for at least 30 minutes while you prep your filling.
When you’re ready to assemble, roll the dough out on a floured surface and cut circles about 5 inches across — a bowl works as a great template. Spoon your filling onto one half of each circle, leaving about a half-inch border, then fold over and crimp the edges with a fork. The dough might crack a tiny bit, but just press it back together.
Bake these beauties at 375°F (190°C) for 20-25 minutes until they’re golden and gorgeous. The smell alone will have everyone hovering around your kitchen.
If you find yourself making gluten-free dough regularly, investing in a gluten-free bread machine can help you achieve consistent results with less hands-on mixing time.
Substitutions & Variations
Since this recipe is all about flexibility, you can absolutely swap ingredients based on what’s hiding in your pantry or your dietary needs.
Can’t find gfJules flour? Any quality gluten-free blend works — just expect slight texture differences. I love adding a tablespoon of xanthan gum if your flour doesn’t include it already.
For the filling, get creative: leftover pulled pork, sautéed mushrooms with cheese, or sweet options like cinnamon apples.
Vegan? Replace butter with cold coconut oil and skip the egg wash. The dough’s surprisingly forgiving, so don’t stress about perfect measurements.
What to Serve with Gluten-Free Empanadas
Now that you’ve mastered the art of flexible empanada-making, let’s talk about what makes these golden pockets shine even brighter on your plate.
I’m obsessed with serving them alongside a crisp green salad dressed with lime vinaigrette — the acidity cuts through that buttery crust perfectly.
Chimichurri sauce is another winner, especially with beef-filled empanadas.
For something heartier, try black beans with cilantro and diced avocado.
Don’t sleep on simple sides either: roasted vegetables or even just a dollop of sour cream work beautifully.
Keep it fresh, keep it balanced.
Final Thoughts
Whether you’re meal-prepping for the week or hosting friends who’ve never experienced the joy of a perfectly crisp empanada, this gluten-free version delivers every single time. I love how versatile these little pockets are — sweet or savory, they adapt to whatever you’re craving. The dough stays tender while getting beautifully golden, and nobody will guess they’re gluten-free. Trust me on the chilled ingredients; they make all the difference for that flaky texture. Make extra and freeze them unbaked. Future you’ll thank present you when dinner’s just twenty-five minutes away from pure, handheld comfort.
