Why You’ll Love This Gluten Free Empanada Dough Recipe
You’re going to love this gluten-free empanada dough recipe for its simplicity and delicious results.
I’ve tried countless recipes, but this one stands out for its ease. It takes just a few minutes to whip up and uses readily available ingredients. You won’t need any fancy equipment; just a bowl and a whisk will do!
The dough is incredibly versatile and can be filled with whatever you fancy. Plus, it bakes to a golden perfection, giving you that satisfying crunch.
Trust me, once you try it, you’ll be making empanadas all the time—gluten-free and utterly delightful!
Ingredients of Gluten Free Empanada Dough
When it comes to making gluten-free empanadas, the ingredients are the heart and soul of the dough. If you’ve ever thought about whipping up a batch of these tasty little pockets of joy, then you’re in for a treat! This recipe uses a mix of gluten-free flours that not only create a tender and flaky dough but also add a unique flavor profile.
Plus, you likely have many of these ingredients right in your pantry, which makes it all the more convenient.
Here’s what you’ll need to create your gluten-free empanada dough:
- 1/4 cup tapioca flour
- 1/4 cup sweet rice flour
- 1/3 cup cornstarch
- 1/3 cup chickpea flour
- 1 tablespoon potato starch
- 1/2 teaspoon salt
- 1 tablespoon guar gum
- 3 eggs
- 1 tablespoon oil
Now, let’s talk about some of these ingredients. If you’re not familiar with chickpea flour, it’s a fantastic source of protein and adds a nutty flavor to the dough.
Sweet rice flour (which is actually glutinous rice flour) helps give the dough that chewy texture that’s often missing in gluten-free recipes. And don’t skimp on the guar gum; it’s a key player in binding everything together.
If you’re in a pinch and don’t have all the exact flours, you can experiment a bit—just keep in mind that different flours have different properties, so the texture might change a tad. But hey, that’s part of the fun of cooking!
How to Make Gluten Free Empanada Dough
Making gluten-free empanada dough is like starting a delicious adventure in your kitchen. It begins with gathering your ingredients. You’ll need 1/4 cup of tapioca flour, 1/4 cup of sweet rice flour, 1/3 cup of cornstarch, 1/3 cup of chickpea flour, 1 tablespoon of potato starch, 1/2 teaspoon of salt, 1 tablespoon of guar gum, 3 eggs, and 1 tablespoon of oil. Sound like a lot? Don’t worry! Once you get the hang of it, you’ll be whipping this up like a pro.
First, grab a medium-sized bowl and mix together all those dry ingredients: the tapioca flour, sweet rice flour, cornstarch, chickpea flour, potato starch, salt, and guar gum. It’s a blend that might make you feel like a mad scientist concocting a magical potion.
Once everything is well combined, it’s time to bring in the wet ingredients. In another bowl, whisk together those 3 eggs and 1 tablespoon of oil until it’s smooth and a little frothy—this is where the magic begins. Pour this egg mixture over your dry flour mix, and stir it all together until it’s just combined. If it feels a bit sticky, don’t panic. Knead the dough for 1 to 2 minutes until it becomes smooth and shiny. You might feel like you’ve just completed a mini workout, but trust me; it’s worth it for that delicious dough.
Now comes the fun part. If you have a Birds Hill empanada machine, you can use it to roll out the dough into perfect circles. If not, a rolling pin works just as well. You’ll want to roll the dough into about five circles.
Then, place your filling of choice on one half, fold it over, and crimp the edges. This is where you can channel your inner artist; get creative with those crimping techniques.
Once you’ve got your empanadas ready, place them on an oiled baking sheet and brush the tops with peanut oil for that golden finish. Bake them at 400 degrees for 12 to 15 minutes, and let the aroma fill your kitchen. Just be careful not to burn your mouth on the first bite—trust me, I’ve learned that lesson the hard way.
Enjoy your homemade gluten-free empanadas, and feel free to brag about your culinary prowess; you deserve it.
Gluten Free Empanada Dough Substitutions & Variations
While exploring gluten-free empanada dough, I’ve discovered that substitutions and variations can really elevate the recipe to suit different tastes and dietary needs.
For a nut-free option, I’ve swapped chickpea flour with more cornstarch or rice flour. If you’re looking for added fiber, try incorporating almond flour or ground flaxseed.
To enhance flavor, I’ve used herbs like oregano or chili powder. You can even experiment with different fats; olive oil or coconut oil work beautifully.
Finally, don’t hesitate to adjust the thickness of the dough by adding a bit more liquid or flour until you reach your desired consistency.
Additional Tips & Notes
To guarantee your gluten-free empanada dough turns out perfectly, I recommend measuring your ingredients accurately and mixing them thoroughly.
Don’t skip the kneading step; it helps develop the dough’s texture. If your dough feels too dry, a splash of water can help.
When rolling out your circles, aim for even thickness to make sure they bake uniformly. For extra flavor, consider adding herbs or spices to the dough.
Finally, don’t rush the baking process; watch for a golden color to know they’re done. Enjoy experimenting with different fillings, and remember, practice makes perfect!
Happy cooking!