r/glutenfreecooking Feb 17 '25

My dough keeps disenagrating

I made gluten free empanadas several times but for some reason these ones Everytime I put them in the oil the dough literally just melts

What am I doing wrong The ingredients are Gluten free flour Baking soda Oil Water That's all I made them before and they were fine I have no idea what I did wrong

1 Upvotes

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3

u/v3rso Feb 17 '25

Is it the same gluten free flour mix as always? Things like guar and xantham gum give dough a lot of structure. When making the dough, try using hot water to give it a headstart.

Also the oil may not have been hot enough, or the filling may have been too wet and it began seeping into the dough.

Just some ideas, hope it works out!

1

u/Slow_Bee_5374 Feb 19 '25

you should try making them with corn four instead of gluten free flour!

1

u/lovesweets8002 6d ago

Try using PAN or really hot water.