Why You’ll Love this Gluten Free Empanada Dough Recipe
You’ll absolutely love this gluten-free empanada dough recipe because it’s not only easy to make, but it also delivers a deliciously crispy texture that rivals traditional empanadas.
I remember the first time I made it; I was pleasantly surprised at how simple the process was. You just mix the ingredients, knead a bit, and you’re ready to roll!
It’s so versatile, too. You can fill it with anything you like, from savory meats to sweet fruits. Plus, the dough holds up perfectly during baking, ensuring a satisfying crunch with every bite.
I’ve used this recipe for family gatherings, and it’s always a hit. Trust me, once you try it, you’ll be making gluten-free empanadas on repeat!
Ingredients of Gluten Free Empanada Dough
When it comes to whipping up a batch of delicious empanadas, the dough is just as important as the filling. This gluten-free empanada dough recipe is a game changer, especially for those of us who might’ve to dodge gluten like it’s a dodgeball game at recess.
The beauty of this dough lies in its unique blend of flours, which not only gives it a fantastic texture but also makes it easy to work with. So, if you’re ready to immerse yourself in the world of gluten-free baking, here’s what you’ll need to gather for this Chickpea Flour Empanada Recipe.
Ingredients:
- 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, while these ingredients might sound a bit technical, don’t worry. Each one plays an important role in making your empanadas both delicious and easy to work with.
For instance, the tapioca flour and sweet rice flour help create that lovely chewy texture, while the cornstarch and chickpea flour add a nice density.
And let’s not forget the guar gum, which is like that reliable friend who always brings snacks to the party—it holds everything together beautifully.
If you’re allergic to any of these ingredients or just want to experiment, feel free to swap out the chickpea flour for another gluten-free alternative, but be cautious; it might change the flavor profile a bit.
How to Make Gluten Free Empanada Dough
Alright, let’s roll up our sleeves and plunge into making this gluten-free empanada dough. It’s easier than you might think, and trust me, once you get the hang of it, you’ll be whipping up batches like a pro.
First things first, grab yourself a medium-sized bowl and toss in 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, and 1/2 teaspoon of salt. Make sure you don’t forget the salt; it’s like the party planner of the ingredients, making sure everything tastes fabulous.
Now, whisk all those dry ingredients together until they’re well blended. You want to make sure there are no flour clumps hanging out—nobody likes unwanted guests.
Next, let’s get cracking on the wet side of things. In another bowl, whisk together 3 eggs and 1 tablespoon of oil. This is where the magic happens. Once your egg mixture is nice and homogenous, pour it over the dry ingredients.
Now comes the fun part—mix it all together. Grab a spatula or just your hands (totally acceptable) and stir until everything is combined. You might find it a bit sticky at first; don’t panic, that’s normal. Knead the dough for about 1 to 2 minutes until it’s smooth and shiny. Picture it like giving your dough a little spa treatment. Once it feels good, you’re ready to move on.
Now, you can use an empanada machine if you have one, or simply roll the dough into 5-inch circles with a rolling pin. This step might require some practice, so don’t stress if they’re not perfect circles—after all, they’re going to be delicious no matter their shape.
Once you’ve got your circles, place your desired filling on one half of each circle, fold it over, and crimp the edges to seal. Think of it as giving your empanadas a nice little hug.
Place them on an oiled baking sheet, brush the tops with some peanut oil—this helps them get that lovely golden color—and pop them into a preheated oven at 400 degrees Fahrenheit for about 12 to 15 minutes. You’ll want to keep an eye on them, as ovens can be sneaky.
And there you have it, a delightful batch of gluten-free empanadas ready to impress everyone at your table. Just try not to eat them all yourself.
Gluten Free Empanada Dough Substitutions & Variations
While preparing gluten-free empanada dough can be straightforward, experimenting with substitutions and variations can elevate your dish to new heights.
For a nuttier flavor, I often swap out chickpea flour for almond flour or hazelnut flour. If you’re looking for a lighter texture, consider replacing some cornstarch with arrowroot powder.
You can also try adding herbs like oregano or thyme to the dry ingredients for an extra kick. For a richer dough, I’ve even experimented with adding a bit of cream cheese, which makes the dough wonderfully pliable.
Don’t hesitate to mix in spices like paprika or cumin to complement your filling. These tweaks not only enhance flavors but can also make your empanadas uniquely yours!
What to Serve with Gluten Free Empanada Dough
To enhance your gluten-free empanadas, consider pairing them with a variety of sides that complement their flavors. A fresh salad, tossed with zesty lime vinaigrette, adds a nice crunch and brightness.
You can’t go wrong with a side of guacamole or avocado salsa; the creaminess balances the crispy texture of the empanadas beautifully. If you want something heartier, try serving them with a warm quinoa or rice pilaf, seasoned with herbs and spices.
For dipping, a spicy salsa or tangy chimichurri sauce elevates each bite. And don’t forget a revitalizing drink, like a chilled agua fresca or a light beer, to wash it all down.
Enjoy experimenting with these combinations to find your favorite pairings!
Additional Tips & Notes
When making gluten-free empanadas, keep in mind a few tips that can elevate your dish. First, always measure your flours accurately; too much or too little can affect the texture.
If you find the dough too sticky, add a little more tapioca flour until it’s manageable. Remember, resting the dough for about 30 minutes can help it become more pliable.
For the filling, don’t hesitate to experiment with flavors—you can use vegetables, meats, or cheeses based on your preference.
Finally, brushing the empanadas with oil before baking gives them a beautiful golden finish. I also recommend serving them with a tangy dipping sauce to complement the flavors. Enjoy making these delightful treats!