Gluten Free Empanada Dough
A dough that is easy to work with and has a balanced glycemic index.
Servings: 7 empanadas
Equipment
- Electric Mixer
- Rolling pin or glass jar
- Cookie cutter or ball jar lid
Ingredients
- 2/3 c tapioca flour
- 1/2 c sorghum flour
- 1/2 c garbanzo flour
- 1/3 c brown rice flour
- 1 t guar gum leave out if making for babies under 4
- 1 T sugar
- 2 t baking powder
- 1 t salt
- 2 eggs
- 1 T sherry, apple cider vinegar or whiskey
- 4 T olive oil extra virgin
- 2 T cold water
Instructions
- Blend the dry ingredients in your mixer.
- Add the egg and turn mixer on low as you add the other ingredients, except water.
- Evaluate your dough and if it does not completely come together in a moist dough, add water 1 T at a time until you reach a moist ball.
- Let dough rest one hour at room temperature. This step is vital. If you need more time place in the fridge in a sealed container for up to 2 days. Do not wrap in Saran Wrap or plastic wrap or foil. Rather place in a silicone bag (still not the best but better than plastic wrap), or place in a glass or stainless covered container.
- Make egg wash. Roll out thin and use a circle cutter or a glass to get the desired size
- Add filling; fold and crimp with the tines of a fork. Brush with egg wash;
- Fill and bake at 350 F until the edges are golden brown. It should be around 20-35 minutes, but will depend on your filling and how large your empanadas are.
Notes
The final cooked empanadas can be frozen so that you have frozen empanadas on hand when ever you need a snack. Put the frozen ones directly in the oven to warm.