Not just in South America! Eat Beef Empanada anywhere. Recipe inside

My son is an empanada lover! Its tough to find gluten free empanadas at restaurants and the grocery store, so I told myself, I have to figure out how to make them at home. It only took me 4 attempts….

After altering many recipes I found online, I finally found the secret ingredient: Tapioca flour!

Of course, tapioca flour since its spongey and adds a little something to all baked goods. I have to applaud Krazy Kids 4 Healthy Cooking since they gave me the idea.


Makes approximately 15


1 Tablespoon olive oil

1 pound ground beef

Ground salt to taste

Ground black pepper to taste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1 tsp dried parsley

1 Tablespoon olive oil


1 ½ cups masa corn flour

1 1/2 cups Bob’s Red Mill tapioca flour

1/4 teaspoon baking powder

1 1/2 teaspoon salt

1/2 cup coconut oil

1 1/2 cups Hot water

Heat the olive oil in a large skillet over medium heat. add the beef, salt, pepper, turmeric, cumin, ginger, and parsley. Cook about 10 minutes or until desired pinkness is gone from beef.

Preheat the oven to 375°.

Prepare the dough by combining both flours, baking soda, and salt. Add oil and mix. Add hot water and mix until able to form a ball.

Scoop 2 Tablespoon dough and place in tortilla maker. I recommend covering both the top and bottom of the inside of the tortilla press with aluminum foil to prevent stickiness.

With each circle of empanada dough flattened out, fill in one half with a 1 teaspoon of meat filling. Fold the other half of dough over the filled half and seal.

Any leftover meat, serve as a side on a salad.

Place each filled empanada on a greased baking sheet and into the oven for 25 minutes or until the tops of the dough are light brown and firm. Allow to cool. Serve and enjoy with my Chilean Inspired Guacamole or my Cauliflower Hummus (photo below, recipe to post soon).

Place any leftovers in the refrigerator or pack for school lunch. They are great for little fingers to pick up and nibble !


An interesting article on how the south of the border has shaped United States cuisine.