1 cup brown rice flour
1 cup buckwheat flour
1 teaspoon xanthan gum
1 teaspoon of potato starch
1 stick of butter
1 egg
3/4 cup of water
Preparation:
Combine gluten free flour mix, 1 teaspoon of xanthan gum, the water, the butter cut in cubes and salt in a bowl. Kneed it until it takes the shape of a ball. Cover it with film and to the fridge for at least 30 minutes.
Once your dough is well rested and cold, sprinkle some gluten free flour on your kitchen table and work it a little bit. Don’t work it too much.
Make 2 inch balls and make them into circles with the rolling pan.
To make the empanadas, place a disc on your left hand, and moist your index finger with water. Wet half of the border of your disc. Then place the filling in the middle. Close it, press the border, and pinch it to close it better and give it the nice empanada shape.
Cook them on a 350 degree preheated oven for about 30 minutes.
I used a filling made of black beans, feta and spinach but you can use whatever you like.
