The Empanada is a staple that we've all eaten at some point. It's a baked pastry, usually without yeast, that can be filled with countless ingredients, pleasing every palate.
To prepare the gluten-free version suitable for celiacs , we must choose a mixture of flours and starches to achieve the same result. To help make the texture similar to traditional empanada dough , we need to use xanthan gum to compensate for the lack of gluten, as this ingredient makes the dough manageable and easy to work with. If you try making it, you'll see that this dough is very easy to handle.
The remaining ingredients are the usual ones for any other empanada: water, oil, egg, salt, sugar, and sweet paprika for color (optional). The empanada dough we're going to prepare doesn't contain yeast, so it doesn't require any rising time; it can be shaped once kneaded and baked immediately.
As we always like to remind you in gluten-free recipes for celiacs, it is essential to check the labeling of all the ingredients that are part of the recipe to verify that they are gluten-free and, if possible, opt for those endorsed with the registered trademark Crossed Grain for greater safety.
As for the filling, you can choose whichever you like best. Our selection of empanada recipes includes many delicious varieties. In the recipe below, we've opted for a filling with ratatouille and tuna. The amount of filling needed for the dough, using the quantities detailed below, is 600g, ensuring a perfect and balanced ratio between dough and filling.
The empanada tastes better the next day, when the dough has absorbed the flavors of the filling and thus gives it its characteristic texture.
Recipe Information
- Preparation time : 15 minutes
- Cooking time : 50 minutes
- Total time : 1 hour and 5 minutes (plus cooling time)
- Servings : 8
- Category : main course
- Type of cuisine : Spanish
- Calories per serving (kcal) : 305 (dough only)
Ingredients for gluten-free empanada dough
- 100 ml of olive oil
- 145 ml of lukewarm water
- 1 small egg (and another for brushing the dough before baking)
- 175g of rice flour
- 130g of buckwheat flour
- 95 g of corn starch (cornflour)
- 5 g of sugar
- 5 g of salt
- A pinch of sweet paprika
- 8 g of xanthan gum
- 600g of filling of your choice (in our case, ratatouille with tuna)
How to make the gluten-free empanada dough
In a bowl, combine 100 ml of olive oil, 145 ml of lukewarm water, and 1 small egg. Whisk these ingredients together. If using a stand mixer, you can mix these ingredients directly in the bowl and then switch to the dough hook attachment.
In a bowl, mix 175g of rice flour, 130g of buckwheat flour, 95g of cornstarch, 5g of sugar, 5g of salt, a pinch of sweet paprika, and 8g of xanthan gum. Mix these ingredients with a whisk until you have a smooth mixture before kneading.
Place the dry ingredients in the bowl of a stand mixer and knead at medium speed with the dough hook for 10 minutes, until you obtain a smooth and very manageable dough. If you prefer to knead by hand, you will need to work the dough until it is smooth and manageable.
Preheat the oven to 220°C. Divide the dough into 2 portions (one slightly larger than the other), and first roll out the larger portion on baking paper until you have a rectangle approximately 30x25 cm; the dough will be thin (about 3-4 mm). Repeat with the second portion.
We place the larger rectangle on a baking tray with the same paper where we have stretched it and spread about 600 g of the chosen filling, always cold, leaving a free space of 2 cm to form the border.
Cover with the other rectangle of dough and seal the edges by twisting the two layers together, so the empanada is completely closed. Make a hole in the center to allow moisture to escape.
We brush the empanada with beaten egg and bake it at 190ºC for 50 minutes, until golden brown (if after 30 minutes it is getting too brown, then cover it with aluminum foil).
We remove the empanada from the oven and let it cool on a wire rack.
Easy-to-prepare summary
- We beat the oil with the water and the egg
- We mix the dry ingredients
- Add the dry ingredients to the bowl and knead for 10 minutes
- Preheat the oven, divide the dough into 2 portions and roll them out
- We spread the filling over a rectangle of dough
- We cover it with the other rectangle, seal it by making a rim with the dough, and make a hole in the center.
- We brush the gluten-free empanada with beaten egg and bake it for 50 minutes at 190ºC
- Let the gluten-free empanada cool before serving
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