Empanada Dough – Gluten Free

EM•PA•NA•DA (noun): a Latin American pastry turnover filled with a variety of savory ingredients and baked.


I am so excited to share this Empanada Dough recipe with you all! After many trials and tribulations testing different flours, butters and oils, I have made one that tastes similar to the authentic dough and it does not break apart! I repeat: IT DOES NOT BREAK APART. It is gluten free, dairy free and soy free (inspired by my mama @cpetru and @glutenfreeonashoestring) My family being from Argentina, it has been a staple dish in the house growing up and still today. It also happens to be one my favorites! Since going gluten free 8 years ago, it was super tough not being able to have it and giving it up. So it was time to set my mind to it and perfect it.

If you have never tried an empanada, then this recipe will not disappoint! A tender and flaky, oven baked dough stuffed with goodness.


Using only 7 ingredients, it is much easier than you think:

Prep time: 10 mins

Cook time: 15 mins

Total time: 20 mins

Servings: approx. 20 empanadas


✅1/2 cup dry white wine

✅1/2 cup of water

✅2 tablespoons dairy free butter (i used Earth Balance -soy free spread)

✅ 2 tablespoons of coconut oil

✅1 tsp xanthan gum

✅ 2 cups gluten free flour blend (I used @bobsredmill)

✅4 tablespoons of almond milk

*coconut oil for brushing




  1. In a medium saucepan, place the wine, water, coconut oil and dairy free butter. Heat over medium heat until mixture is melted and slightly simmering (about 3 to 4 minutes), stirring occasionally.
  2. Remove the saucepan from the heat and add the flour and xanthan gum. Stir with a wooden spoon until the mixture comes together (it will happen quickly). Add the almond milk by the tablespoonful, and knead into the dough until it is smooth.
  3. Turn the dough out onto a smooth surface and knead until fairly smooth.
  4. Cover the dough with plastic wrap and allow it to rest at room temperature for 2 hours.
  5. After the dough has rested, roll until it is about the width of a nickel, and use a 3-6 inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds. Or use any contraption that can cut it into circles.
  6. Add 1 small Tbsp your filling of choice – my personal fave is ground beef. (Make sure you do not overfill!) With a glass filled with water, dunk your finger in and lubricate the edges of the dough. Fold the dough in half and stick each side together, with the filling inside. Fold up the edges into any pattern you like!
  7. Brush it with coconut oil and put into the over at 475 degrees F for 15-20 minutes. (or until golden brown)

LISTO! (Ready!) Now time to bite into those tender and flaky pockets of deliciousness. Beware to let them cool a bit – I always burn my tounge when eating these… SO impatient. lol


The great thing with these is that you can stuff it with whatever you want! Vegan, Vegetarian or Meat Lovers filling…I tried a few new creative ones along the way. I will share some of them with you all soon!

Until Next Time,

MellyFit xox



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  1. Pingback: Effects of Gluten on Gut Health - MellyFit.com - Holistic Nutrition and Digestive Health in Toronto

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