Name: The Best Gluten Free Empanadas Dough Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Latin American
Ingredients: 1/3 cup dry white wine (such as Pinot Grigio), chilled; 2 teaspoons apple cider vinegar; 2 eggs (beaten); 3 cups all-purpose gluten-free flour blend; 1 1/2 teaspoons xanthan gum (omit if your flour blend already contains it); 1 1/2 teaspoons kosher salt; 6 tablespoons unsalted butter (roughly chopped or shredded and chilled); 7 tablespoons nonhydrogenated vegetable shortening; Your favorite filling (choose according to preference); Egg wash: 1 egg plus 1 tablespoon water, whisked

Jump to Recipe·Leave a Review

I absolutely love making empanadas at home, and after a lot of experimenting, I believe I’ve nailed The Best Gluten Free Empanadas Dough Recipe. It’s tender, flaky, and has just the right amount of buttery richness that pairs beautifully with any filling you choose. Whether you’re gluten-free by necessity or preference, this dough gives you that classic empanada experience without compromising on texture or flavor. It’s become my go-to recipe whenever I want to share a comforting, crowd-pleasing dish with family and friends.

Why You’ll Love This The Best Gluten Free Empanadas Dough Recipe

What makes this recipe stand out in my kitchen is the incredible flavor profile combined with the delightful texture. The subtle tang of dry white wine and apple cider vinegar in the dough adds a lovely depth of flavor that you might not expect in gluten free pastry. Incorporating both butter and vegetable shortening creates a perfect balance of flakiness and tenderness that holds up beautifully to filling without cracking or becoming dry. I love biting into empanadas made with this dough because they have just the right give and a subtle buttery finish that keeps me coming back for more.

Ease of preparation is another reason I keep coming back to this recipe. Even if you’re new to gluten free baking, I’ve designed these steps to be straightforward and manageable. The dough comes together quickly and doesn’t require any fancy equipment or hard-to-find ingredients. Plus, it’s flexible enough to make in advance or freeze for later. I find this makes it ideal not just for weeknight meals but also for special occasions, parties, and holiday gatherings. Sharing empanadas made with this dough always gets rave reviews, and I’m so confident you’ll love making it too.

Ingredients You’ll Need

Two woman's hands are gently holding a round ball of pale yellow dough wrapped tightly in clear plastic wrap. The dough is smooth but has small cracks visible on its surface. The background is a white marbled texture, giving a clean and bright look to the scene. The woman's nails are softly polished in a light pink color. photo taken with an iphone --ar 4:5 --v 7

Keeping ingredients simple is one of the best ways to ensure your dough turns out perfectly every time. Each component plays an essential role, from flavor enhancement to achieving just the right texture and structure. Choosing a high-quality gluten free flour blend is key, alongside the inclusion of xanthan gum to mimic the elasticity gluten usually provides. The dry white wine and apple cider vinegar add complexity, and the mix of butter and shortening creates that irresistible flakiness I adore.

Dry white wine: Using a chilled, light white wine like Pinot Grigio adds brightness and a subtle tang to the dough.
Apple cider vinegar: This helps tenderize the dough and lifts the flavor for a slight zing that complements savory fillings.
Eggs: Beaten eggs bind the dough and add richness while helping it hold together.
All-purpose gluten free flour blend: The base ingredient that provides structure, just make sure your blend is suitable for pastries.
Xanthan gum: Adds elasticity and prevents crumbling unless your flour blend already contains it.
Kosher salt: Enhances all the flavors in the dough without overpowering them.
Unsalted butter: Chilled and roughly chopped, it creates layers for flakiness.
Nonhydrogenated vegetable shortening: Adds tenderness and helps the dough roll smoothly.
Your favorite filling: From classic beef to cheese and spinach, the sky’s the limit.
Egg wash: A simple mix of egg and water to brush on the empanadas for a shiny, golden finish.

Directions

Step 1: In a small bowl or measuring cup with a pour spout, whisk together the chilled white wine, apple cider vinegar, and beaten eggs until well combined. Set this mixture aside while you prepare the dry ingredients.

Step 2: In a large mixing bowl, whisk the gluten free flour blend, xanthan gum (if needed), and kosher salt thoroughly to evenly distribute the dry ingredients.

Step 3: Add the chilled, roughly chopped butter to the flour mixture. Using your thumb and forefinger, quickly press and flatten the butter chunks into thin discs, rather than leaving them as lumps. This technique helps create beautiful flaky layers in the dough.

Step 4: Add the vegetable shortening to the bowl. Press it down into the dry ingredients using the underside of a mixing spoon, making sure to break up any larger pieces and incorporate everything evenly. Loosen any bits stuck on the bottom to avoid uneven texture.

Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Stir lightly until just combined and all the flour is moistened. Then, using clean hands, gently squeeze the dough together into a smooth disk shape.

Step 6: Wrap the dough disk tightly in plastic wrap and refrigerate it for 30 minutes. This resting period is crucial to allow the dough to firm up, making it easier to roll out without sticking. Avoid refrigerating for too long as it may become difficult to work with.

Step 7: Once chilled, unwrap the dough and lightly flour your workspace. I like to cut the dough in half to work with smaller portions. Press each half into flat disks with your hand and sprinkle a little flour on top to prevent sticking.

Step 8: Roll out the dough into a rectangle around 1-inch thick. Frequently lift and turn the dough, lightly dusting with flour to keep it from sticking. Fold the dough into thirds like a business letter and roll it out again into a thinner 1/4-inch thick rectangle. This folding technique improves the texture by layering the fats.

Step 9: Use a 3-inch round cutter to cut out circles from the dough, removing extra dough for rerolling. Lightly flour the rounds and gently roll each one into a nearly 4-inch diameter circle to get the perfect size for filling.

Step 10: Lightly flour and stack your rounds, then cover with plastic wrap and refrigerate until ready to fill and shape. I find filling and shaping the same day yields the best results, but you can freeze them after shaping for future use.

Servings and Timing

This recipe makes about 20 medium empanadas, perfect for a family gathering or a party appetizer spread. Prep time is roughly 30 minutes including mixing and chilling, with an additional 40 minutes for rolling out, cutting, and shaping. Cooking time for filled empanadas varies depending on your filling and cooking method but generally ranges from 15 to 25 minutes. Overall, plan for about 1 hour and 10 minutes from start to finish. Remember that the dough requires at least 30 minutes of refrigeration to rest before rolling.

How to Serve This The Best Gluten Free Empanadas Dough Recipe

The image shows three golden-brown pastries arranged on a white plate with a blue rim, placed on a white marbled surface. One pastry is broken open, revealing a filling of small, cooked orange chunks inside. On the side of the plate, there is a fresh green salad with leafy greens and dark purple leaves, accompanied by a wedge of lime. The pastries have a smooth and slightly shiny crust with a soft texture, positioned in a way that the broken one is in the front and the other two lie behind it. photo taken with an iphone --ar 4:5 --v 7

When I serve these empanadas, I love to pair them with simple yet flavorful side dishes like a fresh green salad tossed with a tangy vinaigrette or a bright tomato salsa that cuts through the buttery crust. They work beautifully alongside _chimichurri_ sauce or even a smoky chipotle mayo for dipping. Presentation-wise, brushing the empanadas with egg wash before baking gives them a gorgeous golden shine, and I often garnish platters with fresh herbs like cilantro or parsley to add a pop of color and freshness.

These empanadas really shine at gatherings, especially during casual family dinners, brunches, or festive celebrations. I’ve found they’re best served warm so the dough is tender and the filling is steaming, but they also hold up well at room temperature if you’re packing them for picnics or potlucks. For beverages, light white wines or crisp rosés complement the richness of the dough beautifully, while cold sparkling water with lime or freshly brewed iced tea are my go-to non-alcoholic pairing options.

For plating, I recommend serving 2 to 3 empanadas per person as an appetizer or 4 to 5 as a main course alongside a leafy green salad or roasted vegetables. Neatly arranging them on a rustic wooden board or a colorful ceramic platter really elevates the experience and invites everyone to dig in and savor each homemade bite.

Variations

I love customizing The Best Gluten Free Empanadas Dough Recipe depending on the occasion or what I have on hand. For instance, if you prefer to avoid shortening, you can substitute extra butter or a high-quality coconut oil for a slightly different but equally delicious texture. If you’re vegan or dairy-free, swapping the butter and eggs for coconut oil and an egg replacer like flax or chia eggs works surprisingly well, although the dough may be a touch less flaky and more delicate.

Flavor-wise, you could add fresh herbs like rosemary or thyme finely chopped right into the dough for an herby twist that pairs beautifully with savory fillings like mushrooms or roasted vegetables. If you’re feeling adventurous, a sprinkle of smoked paprika or a small pinch of cayenne pepper in the dough brings a subtle warmth that elevates the empanada’s complexity in a truly unique way.

Regarding cooking methods, while I usually bake my empanadas for a crisp, evenly cooked crust, they also do wonderfully in a hot cast iron skillet or air fryer for a slightly different texture and faster cook time. Pan-frying in a little oil yields crispy, golden bottoms and tender tops, giving you a lovely contrast if you want a richer experience.

Storage and Reheating

Storing Leftovers

If you have any leftover dough rounds or shaped empanadas, store them in an airtight container or tightly wrapped in plastic wrap in the refrigerator. They’ll keep well for about 2 to 3 days. Make sure not to stack too many without parchment paper, or they might stick together. If already baked, store empanadas in a sealed container at room temperature for up to 24 hours, or refrigerate for up to 3 days, reheating before serving.

Freezing

This dough and shaped empanadas freeze beautifully, which is a lifesaver for meal prep. After shaping but before baking, place the empanadas on a baking sheet lined with parchment and freeze until firm, about 1 to 2 hours. Then transfer them to a freezer-safe container or bag. They keep well for up to 2 months frozen. When you’re ready to enjoy, bake them right from frozen, adding a few extra minutes to the cooking time for perfect results.

Reheating

To reheat baked empanadas, I recommend using a preheated oven at 350°F (175°C) for about 10 to 15 minutes to restore crispness while warming the filling. Avoid microwaving if possible, as it tends to make the pastry soggy. For dough-only leftovers, thaw if frozen, then roll and fill as usual for fresh-baked empanadas. If you pan-fried them originally, a quick reheat in a nonstick skillet helps bring back the crisp exterior beautifully.

FAQs

Can I use any gluten free flour blend for this recipe?

Not all gluten free flour blends behave the same, so I recommend using an all-purpose blend that includes a mix of rice flour, potato starch, and tapioca starch for the best texture. Make sure it doesn’t include xanthan gum if you’re adding it separately. Flours made from single grains alone might need adjustments in hydration and xanthan gum to get this dough just right.

What fillings work best with this gluten free empanada dough?

This dough is wonderfully versatile! I’ve tried everything from classic beef picadillo, seasoned chicken, and sautéed veggies to cheese and spinach or even sweet fruit fillings like spiced apples for dessert empanadas. The dough holds up nicely to both wet and dry fillings because of its balanced fat content and texture.

Is it necessary to use egg wash before baking?

Egg wash isn’t mandatory, but I highly recommend it for that beautiful golden sheen and slightly glossy finish it imparts. It also helps seal the edges of your empanadas and makes them more visually appealing. If you’re vegan, a mixture of plant milk and a little maple syrup or oil can be a good alternative.

Can I make the dough entirely in advance and freeze it? How long does it last?

Absolutely! You can prepare the dough ahead and freeze it either as a disk or wrapped tightly. It’s best used within 1 month for optimal freshness. Just thaw in the refrigerator overnight before rolling out and shaping your empanadas.

Why do I need to fold the dough like a business letter when rolling it out?

This folding technique is similar to laminating dough and helps build delicate layers by distributing fats evenly throughout. These layers create flakiness and tenderness in the final baked empanadas, which is especially important in gluten free doughs that lack the natural elasticity gluten provides.

Conclusion

I can’t wait for you to try The Best Gluten Free Empanadas Dough Recipe and experience just how delicious homemade gluten free empanadas can be. It’s a recipe that’s close to my heart because it combines simplicity and flavor in such a satisfying way. Once you make it, I’m sure it’ll become a favorite in your kitchen, just like it is in mine. Happy baking, and enjoy every flaky, buttery bite!