Gluten Free Empanada Wrappers

Gluten Free Empanada Wrappers

These are really good, once you cut this beautiful dough you can fry, bake or freeze your dough discs, you can stuff them with cheese, meat, vegetables….

To get a beautiful dough, we need to make a tapioca gel that should be added in no more than two minutes after cooking it or it might turn into a very sticky monster…like the Blob

First step: We make the “flour”
1-      150 gr corn starch
2-      150 gr tapioca starch
3-      150 gr skimed powder milk
4-      1 teaspoon xanthan gum
Mix all the ingredients very well in a big bowl
Second step: We whisk together, in a small bowl:
1-      2 eggs
2-      4 tablespoons corn oil (not a drop more, measure well)
3-      ¼ teaspoon salt or to taste
And finally: We cook the tapioca gel
1-      150 ml water room temperature
2-      4 tablespoons tapioca starch
Mix both ingredients in saucepan, grab a wooden spoon and cook over medium heat, never stop stirring, until it becomes something sticky and translucent…I mean it loses the initial milky color, then stir two or three times out of the flame. At this point we have the mise en place ready so let’s work fast.
1-      Pour the liquids and tapioca gel over the flour, stir with the wooden spoon until it is difficult to work with it, then knead with your hands over the table until all the ingredients are well incorporated and the dough is smooth.
2-      Now we make a log with the dough and divide into four pieces and cover with a plastic wrap.
3-      Roll each piece of dough (not too thin) and cut circles, the size you want, if you want to freeze them, they should be place over individual plastic wraps so they don’t stick to each other and place them in a zip lock bag
4-      I stuffed my dough discs with grated cheese and fried most of them, for the others I bushed them with  egg wash (1 egg yolk, 1 tablespoon milk  and a pinch of salt) and baked 200°C until golden brown
I hope you like this recipe ;) 

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