Gluten Free Empanada Dough Recipe

For anyone craving a flaky, golden pastry without the wheat, this gluten free empanada dough recipe is exactly what you’ve been waiting for.

Whether you’re managing celiac disease, living with gluten intolerance, or simply exploring gluten-free cooking, this dough delivers everything you love about classic empanadas-a tender, buttery crust that holds together beautifully without any wheat flour. We can also make or pair this gluten-free empanada dough into rolls filled with pulehu chicken and spicy mayo.

This easy gluten free empanada dough recipe uses a quality 1:1 gluten-free flour blend, cold butter, and tangy buttermilk to create a perfectly pliable, rollable dough that bakes or fries like a dream.

Making gluten free empanadas dough from scratch is far simpler than you might expect – – and the results are absolutely worth it. Let’s get started.

What Does It Taste Like?

This empanadas gluten free dough tastes remarkably close to traditional wheat-based empanada pastry – and that’s saying a lot. The cold butter creates delicate, flaky layers that shatter gently with every bite.

The buttermilk adds a subtle tang that balances the richness of the butter, while the touch of sugar gives the crust a faintly sweet, golden finish.

Once baked, the crust is tender yet sturdy enough to cradle any filling without falling apart. It doesn’t taste “gluten-free” in the cardboard sense that many fear – it tastes like a proper, satisfying pastry crust that everyone at the table will enjoy, gluten-free or not.

Gluten Free Empanada Dough Ingredients

For the Gluten Free Empanada Dough:

• 3 cups Cup4Cup gluten-free multi-purpose flour blend (or any quality 1:1 gluten-free flour)
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt (use ¾ teaspoon if using salted butter)
• 1 cup (2 sticks / 226g) cold unsalted butter, cubed
• 1 large egg
• ½ cup cold buttermilk
• Rice flour or starch, for dusting your rolling surface

Kitchen Utensils You’ll Need

• Large mixing bowl
• Small mixing bowl
• Whisk
• Pastry blender, fork, or your hands
• Spatula or wooden spoon
• Plastic wrap
• Rolling pin
• Round cookie cutter or small bowl (for cutting circles)
• Refrigerator or freezer

Preparation Time, Cooking Time & Servings

• Prep Time: 20 minutes
• Chill Time: 30 minutes (minimum)
• Total Time: 50 minutes
• Yield: Approximately 12–16 empanada rounds (depending on cutter size)

How to Make Gluten Free Empanada Dough – Step by Step Gluten Free Empanada Dough Recipe Instructions

Step 1 – Mix the dry ingredients

In a large bowl, whisk together the gluten-free flour, granulated sugar, and kosher salt until evenly combined.

Step 2 – Cut in the cold butter

Add the cold cubed butter to the flour mixture. Using a pastry blender, fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse meal.

Some pea-sized pieces of butter are perfectly fine – those create flakiness.

Step 3 – Prepare the wet mixture

In a small bowl, whisk together the egg and cold buttermilk until well combined.

Step 4 – Bring the dough together

Create a well in the center of the flour-butter mixture. Pour in the egg-buttermilk mixture. Stir with a spatula until it begins to come together, then use your hands in a light “claw” grip to gently bring the dough together.

Do not overwork it – overworking develops toughness and melts the butter.

Step 5 – Chill the dough

Turn the dough out onto a sheet of plastic wrap. Press it into a flat disc, wrap it tightly, and refrigerate for at least 30 minutes.

You can chill it overnight for even better results. In a hurry? Freeze it for about 20 minutes instead.

Step 6 – Roll and cut

Once chilled, lightly dust your work surface with rice flour or starch. Roll the dough to about ⅛-inch thickness.

Cut into circles using a round cutter or the rim of a glass. Fill, fold, seal the edges with a fork, and bake or fry according to your empanada recipe.

Customization and Pairing Ideas for Serving

This gluten free empanada dough is incredibly versatile. Once you master the base, the filling and serving possibilities are truly endless. Here are seven delicious ways to customize and serve your gluten-free empanadas:

1. Classic Beef and Olive Filling

The most traditional empanada filling pairs beautifully with this buttery gluten-free crust. Season ground beef with cumin, smoked paprika, garlic, and diced green olives for an authentic Latin-inspired experience that feels completely at home inside this flaky pastry shell.

2. Chicken and Roasted Pepper

Shredded rotisserie chicken mixed with roasted red peppers, cream cheese, and a pinch of chili flakes makes for a creamy, satisfying filling that complements the tang of the buttermilk dough wonderfully.

3. Spinach and Ricotta (Vegetarian)

For a meatless option, combine fresh spinach, ricotta, garlic, and a grating of nutmeg. This light, cheesy filling works especially well when the empanadas are baked golden and served with a simple tomato dipping sauce.

4. Sweet Dessert Empanadas

The touch of sugar in this dough makes it naturally suited for sweet fillings. Try Nutella and sliced strawberries, cinnamon-spiced apple, or dulce de leche for a crowd-pleasing dessert empanada that disappears fast.

5. Serve with Chimichurri

Freshly made chimichurri – a bright, herby Argentinian sauce of parsley, garlic, oregano, olive oil, and red wine vinegar – is the ultimate dipping companion for savory gluten-free empanadas. The acidity cuts through the richness of the buttery crust perfectly.

6. Pair with a Fresh Green Salad

Gluten-free empanadas served alongside a crisp arugula salad dressed with lemon vinaigrette make for a beautifully balanced meal. The lightness of the salad offsets the rich, flaky pastry without overwhelming the palate.

7. Mini Cocktail Empanadas for Parties

Use a smaller cutter to make bite-sized empanadas perfect for appetizer spreads and parties. Arrange them on a board with small ramekins of salsa verde, sour cream, and guacamole for a stunning gluten-free party platter everyone can enjoy.

Expert Tips for the Best Gluten Free Empanada Dough

Getting gluten-free pastry dough right requires a little attention to detail. These seven tips will help you nail it every single time:

1. Always Use Cold Butter

Cold butter is the single most important factor in achieving a flaky gluten-free pastry. Warm butter melts into the flour rather than creating separate layers. Cut your butter into cubes and return it to the refrigerator for 10 minutes before you begin if your kitchen is warm.

2. Don’t Skip the Chilling Step

Chilling the dough isn’t optional – it’s essential. Resting the dough in the refrigerator allows the butter to firm back up and gives the gluten-free flour time to fully hydrate. This makes the dough significantly easier to roll and prevents cracking at the edges.

3. Choose a Quality 1:1 Gluten-Free Flour Blend

Not all gluten-free flours behave the same way. For this recipe, a high-quality multi-purpose 1:1 blend like Cup4Cup works best because it includes xanthan gum, which mimics the binding properties of gluten. Avoid single-ingredient flours like almond flour or coconut flour for this particular dough.

4. Use Rice Flour for Dusting

When rolling out your chilled dough, dust your work surface with rice flour or tapioca starch rather than your gluten-free blend. These lighter starches prevent sticking without making the dough tough or dry.

5. Work Quickly with Your Hands

Body heat melts butter fast. When mixing or shaping the dough with your hands, use a light “claw” grip and work as quickly as possible. If the dough starts to feel greasy or sticky, pop it back in the refrigerator for 10 minutes before continuing.

6. Patch Cracks Without Panic

Gluten-free dough is more prone to cracking than wheat dough simply because there is no gluten network holding it together. If your dough cracks at the edges while rolling, simply press it back together with your fingertips. This dough is forgiving and patches easily.

7. Freeze Unbaked Empanadas for Meal Prep

Once filled and sealed, unbaked empanadas freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen at your usual temperature, adding about 5–8 extra minutes to the baking time.

Storage and Reheating

Store baked gluten-free empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for 8–10 minutes to restore crispiness. Unbaked dough discs can be refrigerated overnight or frozen for up to 1 month.

Common Queries & FAQs

Common Gluten Free Empanada Dough Recipe questions answered to help you understand it better.

Can I make gluten free empanada dough without buttermilk?

Yes. If you don’t have buttermilk on hand, mix ½ cup of regular milk with 1½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly before using it as a substitute. The acidity helps tenderize the dough just like real buttermilk.

Why is my gluten free empanada dough cracking when I roll it?

Cracking usually means the dough is either too cold or too dry. Let it sit at room temperature for 3–5 minutes after removing from the refrigerator before rolling. If it still cracks, wet your fingertips lightly and press the cracks closed as you go.

Can I fry this gluten free empanada dough instead of baking it?

Absolutely. This dough is designed for both baking and frying. For frying, heat neutral oil (such as vegetable or canola) to 350°F and fry empanadas for 2–3 minutes per side until deep golden brown. Drain on a paper towel-lined plate.

What is the best gluten free flour for empanada dough?

A high-quality 1:1 multi-purpose gluten-free flour blend that already contains xanthan gum gives the best results. Cup4Cup, Bob’s Red Mill 1:1, and King Arthur Measure for Measure are all reliable choices that produce a pliable, rollable dough.

Can I make this gluten free empanada dough dairy-free?

You can experiment with dairy-free substitutions. Replace the butter with a high-fat vegan butter (such as Miyoko’s or Earth Balance) and use dairy-free buttermilk (plant milk with vinegar). The texture may be slightly different, but the dough should still come together.

How thin should I roll gluten free empanada dough?

Roll the dough to approximately ⅛-inch thickness. Too thick and the crust will be dense and doughy; too thin and it may tear when you add the filling and fold. Use a ruler the first few times until you develop a feel for the right thickness.

Can I make this dough ahead of time?

Yes, and it’s actually encouraged. The dough can be made up to 24 hours in advance and kept tightly wrapped in the refrigerator. You can also freeze the dough disc for up to one month. Thaw overnight in the refrigerator before rolling.

This easy gluten free empanada dough recipe proves that going gluten-free doesn’t mean sacrificing flavor, texture, or the joy of a beautifully flaky pastry. With simple pantry staples, cold butter, and a quality 1:1 gluten-free flour blend, you can create empanadas gluten free dough that rivals any traditional version.

Whether you’re baking for a weeknight dinner, meal prepping for the week, or impressing guests at a party, this dough has you completely covered. Make it once, and it will become your go-to gluten-free pastry base for everything.

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