Columbian Style Gluten Free Empanadas

Depending on which Latin American country you find yourself, there are many types of empanadas. For instance, in Argentina, empanada dough consists of wheat flour and lard. Living with Celiac Disease, that means I would need to make some substitutions. However, Colombian style empanadas start with masa harina. Which is naturally gluten free. #Winning

Masa harina has become a fixture in my kitchen. I use it for homemade tortillas, pupusas and Mexican Lasagna. It’s slightly different than cornmeal, as masa harina is cooked with lime, and then dried. I still use it in my cornbread, though. I choose to use the Maseca brand, because I know it’s produced in a gluten free facility.

Stubb’s Green Chile Anytime Sauce

I don’t usually eat spicy things. (Totally aggravates my hiatal hernia.) Therefore, the love of Hatch green chiles were completely lost on me. However, Stubb’s recently sent me a (rather large) package of products to try. Included in the package was their Green Chile Anytime Sauce. I love using Stubb’s products, because their sauces are certified gluten free. (*This product appearts to be no longer available. I recommend Siete’s Green Enchilada Sauce.)

And now, I totally get America’s love affair with these green peppers. To cut down on the heat, my husband combined Greek yogurt with the Stubb’s Green Chile Sauce. This created a savory sauce, when combined with chicken, black beans and cheese. Before stuffing your gluten free empanadas, make sure to cool the chicken completely. The filling needs to be cold.

Baked, Deep Fried or Air Fried?

I prefer to bake this recipe for gluten free empanadas. Why? Because frying can get messy, and undoubtedly I’ll end up burning myself. (I’m not anti deep fried food, tho. My gluten free falalfel is fried.) However, traditional recipes call for frying them. If you’d like to do so, heat your oil to between 350-365 degrees, and cook for 2 minutes per side.

Inevitably, someone asks, “what about an air fryer?” I don’t have one. Yet. However, Gluten Free on a Shoestring owns one. She cooks her Colombian Empanadas in the air fryer at 380 degrees for 12 minutes, flipping them after 6 minutes. I’d definiltey make sure to brush them with oil, to make sure they crisp nicely and don’t burn. Actually, I think she brushes her with an egg wash.

How Do I Store Extras? How Do I Reheat Them?

This recipe for gluten free empanadas makes a pretty good sized batch. If you have a large family, you may not have leftovers. However, in our household of two, there’s more than we can (or should) eat in one sitting. The empanadas can be stored in the fridge for 2-3 days, and rewarmed in a 350 degree oven for 10 minutes.

We like to make and freeze these gluten free empandas for a quick dinner, or to stick in my husband’s lunch. To freeze them, place them on a cookie sheet and stick in the freezer. Once frozen, transfer to a resealable plastic bag. To reheat from frozen, place in a 350 degree oven, and bake for 15-20 minutes. I’d recommend brushing them with a bit of oil so they don’t burn.

Dairy Free and Egg Free Options

This is the part of the post where I try to share substitutions for eggs and dairy. However, this recipe uses no eggs at all. There is no dairy in the dough, and the cheese in the filling is optional. One could use a dairy free yogurt or sour cream, but I’ve never baked with that before, so I don’t know how it will turn out.

Other Filling & Dough Options

My gluten free empanadas call for meat, however, you don’t have to use it. A Cozy Kitchen’s Colombian Empandas recipe uses no meat, and instead uses potatoes. You could also likely sub cooked jackfruit for the shredded chicken, although I’ve never tried it. Can’t do corn or other grains? Try these cassava flour empanadas from Back Porch Paleo, instead.

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Baked Gluten Free Empanadas

Equipment

• Maseca, Corn Masa Flour, 4.4 lb (2 kg), Count 1 – Flour
• Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition)
• Victoria Cast Iron Tortilla Press

Ingredients

For The Dough

• 2 c Maseca Masa Harina
• 1 1/2 c water
• 1/2 tsp salt
• 1 tbsp oil

For the Filling

• 1 large chicken breast cooked and shredded
• 1 c black beans
• 1 c shredded cheese blend of Cheddar and Mozzarella
• 1/3 c Green Chile Enchilada Sauce
• 1/3 c plain Greek yogurt or sour cream
• 1/3 c green onions minced

Instructions

• Preheat oven to 350 degrees. 
• Prepare dough by combining ingredients in a medium bowl. Mix until a firm dough forms, and then allow to rest while creating the filling. This allows the moisture to completely absorb into the masa harina. Cover the bowl with a towel, while it rests.
• For the filling, combine all ingredients into a large bowl and stir so ingredients are evenly incorporated. The dough needs to be cool to stuff the empanadas, so make sure to start with shredded chicken that is completely cooled. 
• To fill the empanadas, divide the masa dough into 40g or 1.5 oz dough balls. I use an OXO scale to weigh the dough balls. 
• Next, press the dough flat in a tortilla press, between two sheets of plastic. (We actually use a plastic sandwich bag with the sides cut open.) You will do this to create a flat round disc. Next, place the disk carefully in an empanada press. 
• Place approximately two tablespoons of filling in the center of the press. My husband utilizes a medium Pampered Chef scoop, which he says is just the right amount of filling. 
• Carefully fold the top edge of the dough circle over the filling, pressing down on the bottom edge to seal the empanada. (This can be done by hand, without a special press. The special press just makes the edges prettier. For tips on making them without a press, see A Cozy Kitchen’s recipe, linked in my blog post.) 
• Place formed empanadas on a cookie sheet that’s been sprayed lightly with cooking oil, to prevent sticking. I’d also recommend brushing the tops of the raw empanadas with oil, to prevent burning. Some recommend brushing with an egg wash instead, which is optional. 
• Bake in a 350 degree oven for 18-20 minutes. Best served warm, with salsa. 
• See blog post for recommendations on freezing and reheating baked empanadas. Suggestions for deep frying and air frying the raw empanadas are also located within the text of my blog post.

What’s your favorite Latin American inspired foods? Have you tried Stubb’s products? What’s your favorite way to use them?

**Stubb’s generously provided me a large assortment of products to try. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

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Is Jet’s Pizza Gluten Free Pizza Celiac Safe?

The inspiration for this recipe started during the beginning of the pandemic. My husband received a gift card to Jet’s Pizza. While they may offer a “gluten free” crust, they clearly state they don’t recommend them for those with Celiac Disease. This also goes for Domino’s, Hungry Howie’s, and Papa Johns.

Gluten Free Pizza Crust for One

I searched online for a “gluten free pizza crust for one.” I found nothing. What I did find was Zona Cooks’ Easy No Yeast Pizza Dough Recipe for One. The only non-gluten free ingredient in her recipe was the flour. I subbed out all purpose wheat flour for a gluten free flour blend. It turned out good, and I was determined to tweak it a bit further. And now I share it with you!

Yeast-Free Biscuit Style Dough

Her original recipe calls for oil. Because this dough is similar to biscuit dough, I felt cutting cold fat into the flour would create a bit more lift as it baked. Also, she called for milk in her recipe. When I first created this, I used 2 tbsp of cream, and 2 tbsp of milk. Why? Because biscuit recipes call for cream. You can use all milk, if you prefer. I also bumped up the baking powder.

Breakfast Pizza with Eggs and Bacon

When most think of pizza for breakfast, they’re thinking of cold leftovers from last night’s pizza party. Maybe from one of these pizzerias I mention in my previous Gluten Free Pizza pizza post.

However, when I think about pizza for breakfast, I’m imaging scrambled eggs, bacon and cheese. And no tomato sauce. Gimme a creamy and herby ranch dressing. Since pork makes my husband ill, we use chicken or turkey bacon in our house. If you’re following a vegetarian diet, you could use this 4 Ingredient Coconut Bacon from The Bojon Gourmet.  Or, this Tofu Bacon from Vegetarian Mamma.

Gluten Free Chicken BBQ Pizza using Stubb’s

Many time people ask me for my “favorite” brand in a certain type of food. While I reply honestly, I also remind people that we all have different taste and texture preferences. What I like, you may not like. However, when it comes to barbecue sauce, my favorite has always been Stubb’s. All of their products undergo third party gluten free certification through GFCO.

While they have several gluten free barbecue sauces, their Smokey Mesquite variety is my current favorite flavor. It combines the perfect blend of bite and sweet. While preparing this Gluten Free Barbecue Chicken Pizza, I mixed some of the cooked chicken with the sauce, to keep it moist. I also used some as the sauce base, to give the perfect amount of moisture.

Can You Prepare this Dough Dairy Free? Egg Free?

As written, this gluten free pizza crust for one uses no eggs. Zona Cooks’ original recipe uses oil instead of butter. Therefore, you could simply use oil. I prepared this crust once with full fat coconut milk, and it worked fine. In fact, I prepared all of these pizzas using canned Coconut Cream. Why? Because I never remember to have fresh cream on hand.

What Gluten Free Flour Blend Do You Use?

I created the pizza in these posts with Cup 4 Cup Multipurpose Gluten Free Flour. It does contain milk powder. If you want to make these dairy free, I recommend using King Arthur Flour Measure for Measure. I actually first created this dough using King Arthur Flour, but subbing part of the flour with corn starch, and it worked perfectly. I share my measurements in the recipe card.

Gluten Free Strawberry Shortcake Pizza

As I previously mentioned, this gluten free pizza crust is basically a large, flat gluten free biscuit. Being that it’s summer time, my mind immediately went to strawberry shortcake. Could one create a pizza version? The blog Thursday Night Pizza shares a Strawberry Shortcake Pizza, but with the cream on the top. However, I wanted sauce on the bottom.

I gleamed some further inspiration from Eat At Our Table’s Gluten Free Cheesecake Stuffed Strawberries. I figured that a variation of her cheesecake filling would work great as a sauce base. Therefore, I combined sliced strawberries with sugar, which draws some of the juices out. (This is called “maceration.”) I then topped the crust with my sweet cream sauce, and the sliced & drained strawberries. My husband agreed that this is one amazing dessert!

Small Batch Gluten Free Desserts

My household includes only 2 people. Well, three if you include the dog, who’s always up for a snack. Therefore, I like to find and cook  “small batch” recipes, serving 4 or less. My Small Batch Vanilla Cupcakes or Single Serve Gluten Free Cheesecake, easily fit the bill. My Basic Gluten Free Donut Recipe makes only 6 donuts, and my Small Batch Pumpkin Roll serves 6 as well.

Looking for other small batch inspiration? I love the Gluten Free Recipes on Dessert for Two’s website. Don’t want to heat up the oven, and the house? These Gluten Free Microwave Desserts from Gluten Free Palate will fulfill your sweet tooth. Looking for something savory? This Quick and Easy Broiled Steak with Mustard Sauce from Baking Mischief is naturally gluten free!

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Gluten Free Pizza Crust For One (Yeast Free)

Ingredients

For The Crust

• 2/3 c 93 g of Cup 4 Cup flour
• OR 1/2 c (60g King Arthur Flour Measure for Measure + 1 tbsp corn starch)
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp sugar 1 tbsp for dessert crust
• 2 tbsp butter
• 2 tbsp milk
• 2 tbsp cream

Toppings for the Breakfast Pizza

• 3 tbsp ranch
• 1/4 of one red onion sauteed in 1/2 tsp butter or oil
• 3 strips bacon cooked and chopped
• 2 eggs scrambled
• 1/4 c shredded cheddar
• very thinly sliced spinach for garnish

Toppings for the BBQ Chicken Pizza

• 1/2 c. fully cooked chopped chicken
• 3 tbsp bbq sauce + 3 tbsp mixed with cooked chicken
• 1/4 red onion sliced, sautéed in 1/2 tp butter or oil
• 1/2 c. mozzarella cheese
• very thinly sliced spinach for garnish

Toppings for the Strawberry Shortcake Pizza

• 2 cups strawberries sliced + 2 tbsp sugar
• 3-4 tbsp cream
• 2 oz softened cream cheese
• 3-4 tbsp powdered sugar
• 1/2 tsp vanilla

Instructions

• Preheat the oven to 425 degrees. 
• For the crust, combine all dry ingredients in the bowl of a food processor. Add butter and pulse until butter is cut in. Don’t own a food processor? Use a grater, and grate in two tablespoons of butter. Then mix.
• Dump into a bowl and stir in milk and cream. (If you don’t have cream, you can use all milk. Preferably full fat. I’ve used full fat coconut milk and it’s turned out well.) 
• Place bowl in fridge for approx 10 minutes while you prepare other pizza ingredients. When  ready to prepare pizza, place on a parchment lined cookie sheet, sprinkle with a bit of flour, and roll out to approximately 6-8 inches. 
• Par bake in a preheated 425 degree oven for 8 minutes, if planning to make a savory pizza. 
• (If planning to make the strawberry shortcake pizza, bake completely for 12-14 minutes until golden brown.) 
• If baking a savory pizza, remove parbaked pizza crust, top with sauce and toppings, and place back in oven to bake for another 8 minutes. 
• For the strawberry shortcake pizza, combine sliced strawberries and white sugar in a bowl to macerate for at least 20 minutes. I prepared mine and allowed it to rest overnight in a glass bowl, covered with saran wrap. Prior to preparing the pizza, I placed them in a strainer, to remove the excess juice. 
• To prepare the cream sauce, mix together cream and softened cream cheese in a small bowl and whip using a hand mixer. Add powdered sugar a tbsp at a time until it reaches desired thickness and sweetness. Add vanilla. 
• Spread sweetened cream sauce over baked biscuit pizza crust, and carefully arrange sweetened and drained strawberry slices. This dessert pizza is best served chilled. 

**Stubb’s sent me a package which included an assortment of their sauces. I was not otherwise compensated for this post. All thoughts and opinions are my own. I do earn a small advertising commission through Amazon by purchasing the items above. It does not impact your cost.**

Originally Published July 2020

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