--- title: "Gluten-Free Empanada Dough — Homemade Chilean Masa Sin Gluten Recipe" description: "Versión en Español. Gluten-free empanada dough is made by sifting 500 g of rice flour, 300 g of cornstarch, and 200 g of chuño starch, adding an egg and 180 g of melted lard, kneading with a warm brin..." url: https://www.chileanfoodrecipes.com/gluten-free-empanada-dough-masa-sin-gluten-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/gluten-free-empanada-dough-featured.jpg categories: ["Breads"] type: post lang: en --- # Gluten-Free Empanada Dough — Homemade Chilean Masa Sin Gluten Recipe [Versión en Español](https://comidaschilenas.com/receta-de-masa-para-empanada-sin-gluten/) ![Gluten-free empanada dough ready to roll, made with rice flour and chuño](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/gluten-free-empanada-dough-featured.jpg)*Homemade gluten-free empanada dough* Gluten-free empanada dough is made by sifting 500 g of rice flour, 300 g of cornstarch, and 200 g of chuño starch, adding an egg and 180 g of melted lard, kneading with a warm brine of milk, water, and salt, resting 30 minutes, and rolling it 2 to 3 mm thick for baked or fried empanadas. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 6 people. It is an essential recipe so people with celiac disease or gluten intolerance can enjoy homemade Chilean empanadas. Contents - [1. How to Make Gluten-Free Empanada Dough?](#How_to_Make_Gluten-Free_Empanada_Dough) - [2. Nutritional Information](#Nutritional_Information) - [3. Homemade Gluten-Free Empanada Dough Recipe](#Homemade_Gluten-Free_Empanada_Dough_Recipe) - [3.1. Ingredients](#Ingredients) - [3.2. Instructions](#Instructions) - [4. Additional Tips](#Additional_Tips) - [4.1. Add xanthan gum](#Add_xanthan_gum) - [4.2. Rest it cold](#Rest_it_cold) - [4.3. Roll between sheets](#Roll_between_sheets) - [5. Frequently Asked Questions (FAQs)](#Frequently_Asked_Questions_FAQs) - [5.1. 1. Why does gluten-free dough crack?](#1_Why_does_gluten-free_dough_crack) - [5.2. 2. Can I use it for fried and baked empanadas?](#2_Can_I_use_it_for_fried_and_baked_empanadas) - [5.3. 3. What is chuño?](#3_What_is_chuno) - [5.4. 4. Can I freeze the dough?](#4_Can_I_freeze_the_dough) - [6. What Is Gluten-Free Empanada Dough?](#What_Is_Gluten-Free_Empanada_Dough) - [7. Chilean Empanadas](#Chilean_Empanadas) - [8. Did You Know?](#Did_You_Know) - [9. Recommended](#Recommended) ## How to Make Gluten-Free Empanada Dough? The challenge with gluten-free dough is getting enough elasticity to roll and fold without cracking. This version uses flours and starches that are easy to find in Chile, bound with egg, lard, and a warm brine. ## Nutritional Information Each serving of gluten-free empanada dough contains approximately 510 kcal, 9 g of protein, 20 g of total fat (11 g of saturated fat), 75 g of carbohydrates, 1 g of sugars, 35 mg of cholesterol, and 280 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Gluten-Free Empanada Dough Recipe **Preparation:** 30 minutes **Cooking:** 30 minutes **Servings:** 6 people ### Ingredients - 500 g (1.1 lb) of rice flour - 300 g (10.5 oz) of cornstarch - 200 g (7 oz) of chuño (potato starch) - 250 ml (1 cup) of cold milk - 250 ml (1 cup) of hot water - 180 g (3/4 cup) of lard, melted - 1 egg - 1 teaspoon of fine salt ### Instructions 1. In a medium bowl, make a brine by mixing the cold milk, hot water, and salt until dissolved. In a large bowl, sift the rice flour, cornstarch, and chuño. Make a well in the center, add the egg, and mix gently. ![Rice flour, the base of gluten-free empanada dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/rice-flour-gluten-free-dough.jpg)*Rice flour* 1. Add the melted lard and mix with your hands. Add the brine little by little, kneading into a smooth, soft, pliable dough, adding a few drops of hot water if it is dry. Cover with a clean cloth and rest for 30 minutes so the flours absorb the moisture. ![Cornstarch to soften the gluten-free dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/cornstarch-for-macho-ruso-thickening.jpg)*Cornstarch* 1. Divide the dough into two large portions or 20 to 30 small ones, depending on the size of the empanadas. Roll each on a surface dusted with cornstarch to 2 to 3 mm thick and cut circles of 15 cm (6 in) for fried or 20 cm (8 in) for baked empanadas. Preheat the oven to 200 C (392 F) or heat oil to 180 C (356 F). ![Pork lard for tender empanada dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/pork-lard-toasted-flour-bread.jpg)*Lard* 1. Fill, moisten the edges with milk or water, fold into half-moons, and seal well. For baked empanadas, brush with beaten egg and bake for 30 minutes or until golden. For fried, cook in hot oil for about 5 minutes per side until crisp. ## Additional Tips ### Add xanthan gum A teaspoon of xanthan gum in the dry mix partly replaces gluten and makes the dough much more elastic. ### Rest it cold Chilling the dough for 30 minutes lets the flours hydrate fully so it rolls without cracking. ### Roll between sheets Rolling between two sheets of parchment prevents tearing. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Lard | Butter or vegetable shortening | 1:1 | Different flavor | | Chuño | Potato starch or tapioca | 1:1 | Similar elasticity | | Milk | Plant milk | 1:1 | Dairy-free | | Egg | Flax egg | 1 tbsp flax + 3 tbsp water | Egg-free, less binding | ## Frequently Asked Questions (FAQs) ### 1. Why does gluten-free dough crack? It lacks the elastic gluten network; resting, xanthan gum, and enough moisture help it stay pliable. ### 2. Can I use it for fried and baked empanadas? Yes. Cut 15 cm circles for fried and 20 cm for baked empanadas. ### 3. What is chuño? In Chile, chuño is a fine potato starch used to thicken and lighten preparations. ### 4. Can I freeze the dough? Yes, wrapped well for up to 2 months; thaw in the refrigerator before rolling. ## What Is Gluten-Free Empanada Dough? It is a dough for Chilean empanadas made without wheat, using rice flour, cornstarch, and potato starch so celiacs can enjoy them. ## Chilean Empanadas Empanadas are central to Chilean food culture, especially the baked empanada de pino eaten during the September national holidays. ## Did You Know? Cross-contamination is a real risk for celiacs; use clean surfaces and utensils and certified gluten-free ingredients. ## Recommended - [Chilean Fried Tuna and Cheese Empanadas](https://www.chileanfoodrecipes.com/chilean-fried-tuna-cheese-empanadas-rapa-nui-recipe/) - [Chilean Llama Charqui Empanadas](https://www.chileanfoodrecipes.com/chilean-fried-llama-charqui-empanadas-recipe/) - [Chilean Gluten-Free Sopaipillas](https://www.chileanfoodrecipes.com/chilean-gluten-free-sopaipillas-recipe/) - [Gluten-Free Hojarascas](https://www.chileanfoodrecipes.com/gluten-free-hojarascas-chilean-alfajor-wafers-recipe/)