There’s something very satisfying about biting into a golden, crispy pocket and finding a warm, flavourful filling inside. Empanadas are usually made with wheat flour, but that doesn’t mean you have to miss out on them if you’re avoiding gluten.

These Gluten-Free Empanadas are made with a simple homemade flour dough, stuffed with a savoury vegetable and paneer filling, and baked until lightly golden. They’re crisp on the outside, soft enough to bite through, and perfect for a snack, lunchbox, party platter, or even a lazy weekend dinner.

And honestly, the best part? You can change the filling completely depending on what you already have in your refrigerator.

Why You'll Love These Gluten-Free Empanadas

• Naturally gluten-free when made with certified gluten-free ingredients

• Baked instead of deep-fried

• Crisp, golden exterior with a soft, flavourful filling

• Easy to customise with vegetables, paneer, chicken, or beans

• Great for lunchboxes and evening snacks

• Made with everyday ingredients

• A delicious way to experiment with gluten-free baking

For the dough, we recommend using Nutty Yogi Gluten Free Baking Flour, which is specifically formulated for gluten-free baking and is made with lighter grains including amaranth, quinoa and barnyard millet.

What Are Empanadas?

Empanadas are essentially stuffed pastry pockets. They’re popular across many parts of the world, particularly Latin America and Spain, with each region having its own version.

The fillings can range from minced meat and chicken to cheese, vegetables, potatoes and beans.

For this gluten-free version, we’re keeping things simple and vegetarian with a spiced paneer and vegetable filling. It has enough flavour to make the empanadas interesting without overpowering the pastry.

Think of them as the fun cousin of your regular stuffed paratha — just baked, sealed into little pockets and perfect for picking up with your hands.

Ingredients

For the Gluten-Free Dough

• 2 cups Nutty Yogi Gluten Free Baking Flour

• 2 tbsp oil or melted butter

• ½ tsp salt

• ½ tsp baking powder

• ½ tsp xanthan gum, if your flour blend does not already contain it

• ¾ to 1 cup warm water, added gradually

• 1 tsp apple cider vinegar or lemon juice

For Brushing

• 1–2 tbsp milk or plant-based milk

• 1 tsp oil

For the Paneer & Vegetable Filling

• 1 cup crumbled paneer

• ½ cup finely chopped onion

• ½ cup finely chopped capsicum

• ¼ cup grated carrot

• 1 small boiled potato, mashed

• 1 tsp ginger-garlic paste

• ½ tsp cumin seeds

• ½ tsp turmeric powder

• ½ tsp red chilli powder

• ½ tsp garam masala

• ½ tsp coriander powder

• Salt to taste

• 1 tbsp oil

• 1–2 tbsp chopped coriander

• 1 tsp lemon juice

Optional Additions

You can also add:

• Sweet corn

• Green peas

• Chopped spinach

• Mushrooms

• Grated cheese

• Cooked shredded chicken

• Spiced minced meat

How to Make Gluten-Free Empanadas

Step 1: Prepare the Dough

Add the gluten-free flour, salt, baking powder and xanthan gum to a large mixing bowl.

Mix well.

Add the oil or melted butter and rub it into the flour using your fingertips. This little step helps give the pastry a softer, more tender texture.

Add the apple cider vinegar or lemon juice.

Now gradually add warm water and mix until the dough starts coming together.

Gluten-free dough can be a little different from regular wheat dough, so don't worry if it doesn't behave exactly the same way. You want a soft dough that holds together without being sticky.

Cover the dough and let it rest for about 15–20 minutes.

Step 2: Make the Filling

Heat oil in a pan over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add the chopped onion and sauté until translucent.

Add the ginger-garlic paste and cook for another minute.

Now add the capsicum and carrot. Cook for 2–3 minutes. You want the vegetables to soften slightly while still retaining a little bite.

Add turmeric, red chilli powder, coriander powder, garam masala and salt.

Mix well.

Add the mashed potato and crumbled paneer. Stir everything together and cook for another 2–3 minutes.

Switch off the heat and add chopped coriander and lemon juice.

Allow the filling to cool completely before assembling the empanadas.

Tip: Don't use a hot filling inside the dough. Letting it cool makes the dough much easier to handle and helps prevent tearing.

Step 3: Roll the Dough

Preheat your oven to 190°C.

Divide the dough into 8–10 equal portions.

Place one portion between two sheets of parchment paper.

Gently roll it into a circle approximately 4–5 inches wide.

Don't roll the dough too thin. Gluten-free pastry is more delicate than regular pastry, and a slightly thicker wrapper is easier to fold and seal.

If you notice cracks around the edges, simply press them together with your fingers.

Step 4: Add the Filling

Place about 1–1½ tablespoons of the cooled paneer filling in the centre of the dough circle.

Don't overfill it.

Fold the dough over the filling to create a half-moon shape.

Press the edges together gently.

You can seal the edges with your fingers and then use a fork to create a simple pattern around the edge.

Repeat with the remaining dough and filling.

Step 5: Bake the Empanadas

Place the prepared empanadas on a baking tray lined with parchment paper.

Brush the tops lightly with milk mixed with a little oil.

You can also make two tiny slits on the top of each empanada to allow steam to escape.

Bake at 190°C for approximately 20–25 minutes, or until the empanadas turn lightly golden and the edges look cooked.

Every oven behaves slightly differently, so start checking around the 20-minute mark.

Once baked, let them rest for 5 minutes before serving.

That little wait is difficult, we know.

But it gives the filling time to settle and makes the pastry easier to bite into.

Tips for Perfect Gluten-Free Empanadas

1. Don't add all the water at once

Gluten-free flour blends absorb liquid differently. Add the water gradually until you get a soft, workable dough.

2. Keep the filling relatively dry

A watery filling can make the pastry soggy and difficult to seal.

Cook excess moisture out of vegetables before filling the empanadas.

3. Don't overfill

It can be tempting to add one more spoonful of filling.

Don't.

Overfilled empanadas are much more likely to burst while baking.

4. Use parchment paper while rolling

This makes gluten-free dough significantly easier to handle and reduces sticking.

5. Seal the edges properly

After pressing the edges together, use a fork to crimp them. It gives the empanadas that classic look and creates a stronger seal.

6. Let them cool slightly

Straight out of the oven, the pastry can be fragile. Give them 5 minutes before transferring or serving.

Can I Make These Empanadas Without Paneer?

Absolutely.

The beauty of empanadas is that the filling is completely adaptable.

For a vegan version, replace paneer with mashed chickpeas, cooked lentils, tofu or extra vegetables.

For a non-vegetarian version, try shredded chicken or cooked minced meat with the same spice base.

You could even use leftover dry sabzi from lunch or dinner. Just make sure the filling isn't too wet.

That is one of my favourite things about recipes like this — they make leftovers feel completely new.

Can I Use Other Gluten-Free Flours?

Yes, but the texture will change depending on the flour.

For a baking-friendly pastry, a dedicated gluten-free baking blend is usually easier to work with.

You can also explore other gluten-free flour options from Nutty Yogi, such as their Gluten Free Superlite Flour. The Superlite blend combines amaranth, water chestnut and barnyard millet and is designed for versatile gluten-free cooking.

If you're experimenting with gluten-free baking for the first time, however, we recommend starting with a flour blend designed specifically for baking.

What to Serve With Gluten-Free Empanadas

These baked pockets are delicious on their own, but a good dip makes them even better.

Try serving them with:

• Mint-coriander chutney

• Tomato salsa

• Garlic yogurt dip

• Green chutney

• Hummus

• Spiced hung curd

• Homemade tomato dip

For a complete snack platter, serve them alongside other gluten-free favourites.

If you enjoy experimenting with gluten-free recipes, you can also try Nutty Yogi's Gluten Free Healthy Pizza or Gluten Free Stuffed Kachori for more stuffed and savoury ideas. Nutty Yogi's gluten-free recipe collection already includes a variety of baked and stuffed recipes.

How to Store Gluten-Free Empanadas

Let the baked empanadas cool completely before storing them.

Refrigerator

Store in an airtight container for up to 3 days.

Reheat them in an oven or air fryer to bring back some of their crispness.

Freezer

You can also freeze assembled, unbaked empanadas.

Place them on a tray and freeze individually first. Once firm, transfer them to a freezer-safe container or bag.

When you're ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions

Are empanadas gluten-free?

Traditional empanadas are often made with wheat flour, so they aren't automatically gluten-free. However, they can easily be made gluten-free by using a suitable gluten-free flour blend and ensuring that the remaining ingredients are also gluten-free.

Why is my gluten-free dough cracking?

Gluten-free dough doesn't have gluten to provide elasticity. If the dough is cracking, it may need slightly more moisture. Add a teaspoon of warm water at a time and gently knead until it becomes easier to handle.

Can I fry these empanadas?

Yes. Although this recipe is designed for baking, you can also fry the empanadas if you prefer a crispier exterior. Make sure the dough is sealed properly before frying.

Can I make these ahead of time?

Yes. Assemble the empanadas several hours ahead and refrigerate them until you're ready to bake. This makes them especially convenient when you're preparing snacks for guests.

Can I make vegan gluten-free empanadas?

Yes. Use oil instead of butter, plant-based milk for brushing, and replace paneer with tofu, chickpeas, lentils or vegetables.

Final Thoughts

Gluten-free cooking doesn't have to mean giving up the foods you love.

Sometimes it just means approaching them a little differently.

These Gluten-Free Empanadas are a perfect example. You get the same satisfying idea — a crisp pastry wrapped around a delicious filling — without relying on traditional wheat flour.

And once you get comfortable making the dough, don't stop at paneer.

Try potato and peas one day, spicy chicken the next, or even use whatever leftovers are sitting in the fridge. That's when homemade empanadas become less of a recipe and more of a kitchen habit.

If you're building a gluten-free pantry, explore Nutty Yogi's Gluten Free collection for more flour options and ingredients to experiment with.

Because gluten-free food can still be comforting, crispy, homemade — and really, really good.

Recipe at a Glance

Recipe: Gluten-Free Empanadas
Preparation Time: 30 minutes
Resting Time: 20 minutes
Baking Time: 20–25 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 8–10 empanadas
Cuisine: Fusion / International
Diet: Gluten-Free, Vegetarian
Cooking Method: Baked