Homemade Gluten-Free Empanadas
Master homemade gluten-free empanadas with flaky dough and savory beef filling. Perfect for busy families, game day, and meal prep. Easy recipe included!
You know what? The first time I made gluten-free empanadas, I was convinced they’d fall apart in my hands. I’d heard all the horror stories about crumbly gluten-free dough that refused to cooperate.
But here’s the thing—once you understand the simple technique behind gluten-free empanada dough, these golden hand pies become your new favorite party food. They’re crispy on the outside, tender inside, and packed with a savory beef filling that’ll have everyone asking for seconds (gluten-free or not).
Whether you’re prepping for game day, packing school lunches, or just craving something warm and satisfying, these homemade gluten-free empanadas deliver every single time. No complicated folding techniques or fancy equipment required—just real ingredients and a little patience while the dough chills.
Table of Contents
Ingredients
| Gluten-Free Empanada Dough | Amount |
|---|---|
| Gluten-free all-purpose flour (with xanthan gum) | 2 ½ cups |
| Granulated sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Cold unsalted butter, cubed | ½ cup |
| Large egg | 1 |
| Milk (or dairy-free milk) | ½ cup |
| Beef Filling | Amount |
|---|---|
| Ground beef (80/20) | 1 lb |
| Olive oil | 1 tablespoon |
| White onion, finely chopped | 1 cup |
| Garlic cloves, minced | 2 |
| Green chilis, diced | ½ cup |
| Tomato paste | 2 tablespoons |
| Chicken broth | ¼ cup |
| Paprika | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Dried oregano | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Salt | ¾ teaspoon |
| Black pepper | ½ teaspoon |
| For Assembly | Amount |
|---|---|
| Egg wash (1 egg + 1 tablespoon water) | As needed |
Instructions
Prepare the Dough
Whisk gluten-free flour, sugar, and salt together in a large mixing bowl until evenly combined. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture looks like coarse breadcrumbs with pea-sized butter pieces throughout. This step is crucial for creating flaky layers in your gluten-free empanada dough.
Bind the Dough
In a small bowl, whisk together the egg and milk until smooth. Pour this mixture into your flour and butter blend, stirring gently with a fork until a shaggy dough starts to come together. Use your hands to press it into a cohesive ball—don’t worry if it feels slightly tacky. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to let the flour hydrate and the butter firm up.
Cook the Filling
Heat olive oil in a large skillet over medium heat until it shimmers. Add the chopped onion and sauté for about 4 minutes until softened and translucent. Crumble in the ground beef along with the minced garlic, breaking up the meat with a wooden spoon as it browns—this should take about 6-7 minutes. Drain off any excess fat carefully.
Season and Simmer
Stir the tomato paste into the beef mixture, letting it cook for about a minute until it darkens slightly. Add the green chilis, paprika, cumin, oregano, thyme, salt, pepper, and chicken broth, stirring everything together until well combined. Let this simmer on low heat for 5 minutes until the filling thickens and the flavors meld—it should smell absolutely incredible. Transfer to a bowl and cool completely before assembling your gluten-free empanadas.
Roll and Cut
Remove your chilled dough from the refrigerator and place it between two sheets of parchment paper. Roll it out to about ¼-inch thickness, working from the center outward for even results. Use a 4-inch round cutter (or a small bowl as a guide) to cut out circles, re-rolling scraps as needed.
Assemble Empanadas
Place 1 to 2 tablespoons of the cooled beef filling in the center of each dough circle—don’t overfill or they’ll burst while baking. Fold the circle in half to create a half-moon shape, then press the edges firmly with the tines of a fork to seal. The fork creates those classic decorative ridges and ensures your filling stays put.
Bake
Arrange your assembled gluten-free empanadas on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with egg wash for that beautiful golden sheen. Bake in a preheated 400°F (204°C) oven for 20-25 minutes until they’re deeply golden and the edges look crisp and flaky.
Cool Slightly & Serve
Let your empanadas rest on the baking sheet for about 5 minutes before transferring to a serving platter. This brief cooling time helps the filling set slightly and prevents burning your mouth on the first enthusiastic bite. Serve warm with your favorite dipping sauces, salsa, or a simple side salad.
Substitutions
Dairy-Free Option
Swap the regular butter for cold vegan butter or solid coconut oil to make the dough completely dairy-free. Use your favorite non-dairy milk like almond, oat, or soy in place of regular milk—the empanadas will still bake up beautifully golden and flaky.
Different Protein Choices
Ground turkey, chicken, or even plant-based crumbles work wonderfully in place of beef for this gluten-free empanada recipe. You might need to add a tablespoon of olive oil if using leaner proteins to keep the filling moist and flavorful.
Flour Blend Flexibility
If your gluten-free flour blend doesn’t contain xanthan gum, add ¾ teaspoon to the dry ingredients. King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 are both excellent choices that create tender, workable gluten-free empanada dough.
Filling Variations
Try using black beans and cheese for vegetarian empanadas, or leftover shredded chicken with salsa verde. The possibilities are endless once you’ve mastered this basic gluten-free empanada dough recipe.
Troubleshooting
Dough Cracking While Rolling
If your gluten-free empanada dough cracks when you roll it, it’s likely too cold or too dry. Let it sit at room temperature for 5-10 minutes, or knead in a teaspoon of milk at a time until it becomes pliable.
Soggy Bottom Empanadas
Make absolutely sure your filling is completely cooled before assembly—warm filling creates steam that makes the dough soggy. Also, don’t skip the egg wash as it creates a protective seal that keeps your empanadas crisp.
Empanadas Opening During Baking
Press those edges firmly with a fork and make sure there’s no filling touching the seal area. A tiny bit of water brushed on the dough edges before sealing can help them stick better, especially with gluten-free empanada dough.
Too Much Filling Leaking Out
Well… I learned this one the hard way. Use only 1-2 tablespoons of filling per empanada and leave a good ½-inch border around the edges. Less is definitely more when it comes to preventing messy leaks.
Storage
Store cooled gluten-free empanadas in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven for 8-10 minutes to restore that crispy exterior—microwaving makes them soft and chewy, which isn’t nearly as satisfying.
For longer storage, freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Brush frozen empanadas with egg wash and bake directly from frozen, adding 5-8 extra minutes to the baking time for perfectly crisp results.
Serving Suggestions
These homemade gluten-free empanadas are perfect finger food for Super Bowl parties, holiday gatherings, or casual weeknight dinners. Serve them alongside chimichurri sauce, spicy salsa, guacamole, or a cooling cilantro-lime crema for dipping.
Pair your empanadas with a fresh green salad, Spanish rice, or roasted vegetables for a complete meal. They’re also fantastic packed in lunch boxes—kids absolutely love having their own little hand pies, and the gluten-free empanada dough holds up beautifully even when eaten at room temperature.
Variations
Kid-Friendly Sweet Empanadas
Use the same gluten-free empanada dough but fill it with cinnamon-sugar apples, Nutella and banana, or sweetened cream cheese. Brush with butter instead of egg wash and sprinkle with cinnamon sugar before baking for a dessert version kids will devour.
Breakfast Empanadas
Fill your gluten-free empanadas with scrambled eggs, crumbled bacon or sausage, and shredded cheese for an amazing make-ahead breakfast. These freeze beautifully and reheat in minutes for busy school mornings.
Air Fryer Method
Man, oh man, does the air fryer make these crispy! Brush assembled empanadas with egg wash and air fry at 375°F for 12-15 minutes, flipping halfway through. You’ll get that deep golden color with even less hands-on time.
Spicy Kick Version
Add diced jalapeños to the beef filling or stir in a tablespoon of your favorite hot sauce for empanadas with serious heat. A pinch of cayenne pepper in the gluten-free empanada dough itself adds a subtle warmth that’s absolutely addictive.
Homemade Gluten-Free Empanadas FAQs
Can empanadas be made gluten-free?
Absolutely! Gluten-free empanadas are completely possible and turn out wonderfully flaky when you use a quality gluten-free flour blend with xanthan gum. The key is chilling the dough properly and not overworking it during assembly.
What is the best flour for gluten-free empanadas?
King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 Baking Flour are my top recommendations for gluten-free empanada dough. Both contain xanthan gum and create a tender, workable dough that bakes up beautifully golden and crisp.
What is the secret to a good empanada?
The secret lies in cold butter for flaky layers, properly seasoned filling, and completely sealing those edges with a fork. Don’t rush the chilling time for the dough—it makes all the difference in creating empanadas that hold their shape and have that perfect tender-crisp texture.
What type of dough is used for empanadas?
Traditional empanadas use a simple pastry dough made with flour, fat, liquid, and salt. This gluten-free empanada recipe adapts that classic formula using gluten-free all-purpose flour, cold butter, egg, and milk to create a dough that’s just as delicious and workable as the wheat-based original.
Why can’t celiacs eat eggs?
Actually, people with celiac disease can absolutely eat eggs! Eggs are naturally gluten-free and completely safe for anyone following a gluten-free diet. You might be thinking of egg allergies, which are separate from celiac disease—these homemade gluten-free empanadas are celiac-safe but not suitable for those with egg allergies.
Related Recipes You’ll Love
Looking for more crowd-pleasing gluten-free appetizers? Try these festive gluten-free Chex Mix variations perfect for game day snacking alongside your homemade empanadas.
When you’re ready to celebrate a special occasion, this spectacular gluten-free vanilla layer cake uses similar techniques for tender, bakery-quality results.
For quick breakfast options that pair perfectly with morning empanadas, these easy air fryer mini bagels take just minutes to make and freeze beautifully for busy weekday mornings.
Why This Recipe Works
The combination of cold butter and proper chilling creates those flaky, tender layers that make gluten-free empanada dough so satisfying. According to research on gluten-free baking published by the Celiac Disease Foundation, using flour blends with xanthan gum helps replace the elasticity that gluten normally provides in traditional dough.
The egg in the dough adds structure and richness while the milk creates tenderness—together they form a cohesive gluten-free empanada dough that’s easy to work with and bakes up beautifully. The 30-minute rest period allows the flour to fully hydrate, which prevents cracking and makes rolling much easier.
For the filling, browning the beef properly and allowing it to cool completely prevents soggy empanadas while ensuring every bite is packed with savory flavor. The blend of cumin, paprika, and oregano creates that authentic Latin-inspired taste that makes these gluten-free empanadas so crave-worthy, whether you’re serving them for a casual weeknight dinner or a festive holiday gathering.
Nutritional Benefits: Each empanada provides protein from the beef and egg, while the gluten-free flour blend is often enriched with B vitamins and iron. According to the Academy of Nutrition and Dietetics, balanced gluten-free meals that include protein, vegetables, and whole-food ingredients support overall health for those managing celiac disease or gluten sensitivity.
This recipe proves that gluten-free empanadas can be just as delicious, flaky, and satisfying as traditional versions—no compromises needed. Happy baking!
Homemade Gluten-Free Empanadas
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Plastic wrap
- Large skillet
- Wooden spoon
- Rolling Pin
- Parchment paper
- 4-inch round cutter
- Fork
- Baking sheet
- Pastry brush
Ingredients
Gluten-Free Empanada Dough
- 2 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter cubed
- 1 large egg
- ½ cup milk or dairy-free milk
Beef Filling
- 1 lb ground beef 80/20
- 1 tablespoon olive oil
- 1 cup white onion finely chopped
- 2 garlic cloves minced
- ½ cup green chilis diced
- 2 tablespoons tomato paste
- ¼ cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
For Assembly
- 1 egg plus 1 tablespoon water for egg wash
Instructions
- Whisk gluten-free flour, sugar, and salt together in a large mixing bowl until evenly combined. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture looks like coarse breadcrumbs with pea-sized butter pieces throughout. This step is crucial for creating flaky layers in your gluten-free empanada dough.
- In a small bowl, whisk together the egg and milk until smooth. Pour this mixture into your flour and butter blend, stirring gently with a fork until a shaggy dough starts to come together. Use your hands to press it into a cohesive ball—don’t worry if it feels slightly tacky. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to let the flour hydrate and the butter firm up.
- Heat olive oil in a large skillet over medium heat until it shimmers. Add the chopped onion and sauté for about 4 minutes until softened and translucent. Crumble in the ground beef along with the minced garlic, breaking up the meat with a wooden spoon as it browns—this should take about 6-7 minutes. Drain off any excess fat carefully.
- Stir the tomato paste into the beef mixture, letting it cook for about a minute until it darkens slightly. Add the green chilis, paprika, cumin, oregano, thyme, salt, pepper, and chicken broth, stirring everything together until well combined. Let this simmer on low heat for 5 minutes until the filling thickens and the flavors meld—it should smell absolutely incredible. Transfer to a bowl and cool completely before assembling your gluten-free empanadas.
- Remove your chilled dough from the refrigerator and place it between two sheets of parchment paper. Roll it out to about ¼-inch thickness, working from the center outward for even results. Use a 4-inch round cutter (or a small bowl as a guide) to cut out circles, re-rolling scraps as needed.
- Place 1 to 2 tablespoons of the cooled beef filling in the center of each dough circle—don’t overfill or they’ll burst while baking. Fold the circle in half to create a half-moon shape, then press the edges firmly with the tines of a fork to seal. The fork creates those classic decorative ridges and ensures your filling stays put.
- Arrange your assembled gluten-free empanadas on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with egg wash for that beautiful golden sheen. Bake in a preheated 400°F (204°C) oven for 20-25 minutes until they’re deeply golden and the edges look crisp and flaky.
- Let your empanadas rest on the baking sheet for about 5 minutes before transferring to a serving platter. This brief cooling time helps the filling set slightly and prevents burning your mouth on the first enthusiastic bite. Serve warm with your favorite dipping sauces, salsa, or a simple side salad.
