Empanadas! Baked, Gluten Free, Vegan

Empanadas!!! Man, where have these been all my life, I was always so skeptical of gluten free empanada recipes that used just garbanzo bean flour.  I’ve made a lot of flat breads with it… but I just didn’t see how it was going to be “doughy” enough to roll out, fold over, and press into an empanada… I just didn’t believe.  And my biggest pet peeve is trying out a new recipe thats full of lies and totally doesn’t work….. so I put off trying it for a while.

Tonight however, I swallowed my doubt, and went in for it.  After a little bit of frustration, I prevailed!! and it was so worth it!! omg make these. seriously do it. It’s not hard.

This can serve two people, or 4 with a nice side dish.  Makes about 12 small empanadas.

And yes, this comes out nice and flakey, crunchy delicious.  I was really surprised to be honest. I’ve never worked with garbanzo bean flour and had this kind of result. Very pleased


Ingredients for Dough

  • 2 Cups Garbanzo Bean Flour
  • 1 T of Coconut Oil
  • Non Dairy Milk – I used vanilla soy (I don’t know why milk v water would matter – but I went for the recipe’s suggestion in hopes it would work best)
  • EVOO for coating
  • Excess flour of choice (I used rice because I didn’t have extra garbanzo bean flour – and rice flour is cheap)

Ingredients for Filling

You can use any filling you want, this was a fuck-it hope for the best, use up what I had lying around recipe, so I didn’t do anything crazy exciting on this.  Just used some leftover veggie patties I had in the freezer.  You can use a blend of veggies, potatoes, greens, cheeses, nuts, mushrooms, let me tell you, the next time I try… I will be going crazy 🙂  Pro tip: Go big! Don’t think you need to wuss out on the filling- you can stuff a surprising amount in there, the dough is elastic enough to stretch over it.  Fill those suckers up!!

Use whatever amount of spice you feel comfortable with – I am usually heavy handed.

  • 2 Veggie Patties, cooked and mashed up
  • ~1/4 – 1/2 C Corn
  • Chili Powder
  • Onion Powder
  • Garlic Powder


  1. Preheat your oven to 375F
  2. In a bowl, combine Garbanzo Bean Flour, Coconut Oil and start with about 1/4 C Non Dairy Milk.
  3. Start stirring the dough, adding more liquid as needed to form a nice dough consistency, careful to not over liquify – add liquid slowllllyyy as you combine.
  4. Your dough is ready when you can handle it without it being too sticky.
  5. Line a space in your kitchen with excess flour, and coat a rolling pin.
  6. Grab a small ball, about 1.5 inches in diameter and flatten it between your palms, then press it gently down on the cutting board, then flip it (doing this helps give it a light coat of flour which will prevent it from sticking).  Roll it out carefully, flipping it as you go and rolling it even.  The first few of mine stuck a lot, so I made sure to really lay down the excess flour.  Keep flipping it, don’t let it get in contact with non-flour’d surfaces. It will stick.
  7. Once you have rolled it fairly thin (its perfect right before its too thin to flip or handle), take a 1 or 1.5 measuring cup and place it down on your dough – trace it with a knife cutting out a circle.  Or use anything else you have lying around.  Just be careful not to press down the dough – or it may end up sticking.
  8. Save the scraps and combine it back in with the rest of the dough.  Once you have repeated this until you run out of dough, prepare your filling.
  9. In a bowl, mix up the veggie patties, seasonings and corn.
  10. Spoon a fair amount of mixture slightly of center on your dough (you can use surprisingly more than you think – go for it!) and lift the dough over the mixture and press gently down on the outer rim to join the sides. I actually flip it here, and press it slightly down around the edges (this makes them prettier – not necessary though) and seal it by gently pressing a fork along the edges.
  11. FINALLY when you’ve done that for all of them, place them on a pan lined with parchment paper, rub a layer of oil (I just did this with my hand) over each one and bake for about 20 minutes.
  12. Flip over the empanadas to let the other side gently brown – for about 10 more minutes.
  13. Let slightly cool and DEVOUR