SIN TACC y TAN SÓLO 2 ingredientes! ▶ LA MEJOR MASA SIN GLUTEN que ya probé / Para Celíacos y Vegan

Esta es mi mejor versión de masa sin gluten para empanadas. Tienen un poco de elasticidad, entonces se pueden cerrar bien las empanadas. SIN PYSILLIUM, SIN GOMA XANTICA, SIN HUEVO.

Para poder hacerlas tienes que mirar el vídeo completo.🙌 Así podrás hacer una deliciosa y tierna masa para empanadas, sin gluten, con un lindo repulgue (así se denomina al cierre de las empanadas).

Prueba esta receta y disfrútala y compártela, por que lo sabroso y saludable, se comparte.😊
Que tengas un hermoso día!!

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🌱 En mi canal tengo otras recetas de empanadas, puedes buscarlas aquí👇
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🌞 En esta receta LOS INGREDIENTES y el tiempo de cocción, ESTÁN DETALLADOS EN EL VIDEO 😊
👉Para medir los ingredientes usé una taza medidora de 250 ml.

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SOBRE RECETAS DE GRI
Recetas de Gri, es mi canal de Youtube, aquí enseño como cocinar a base de plantas y saludable, en forma fácil y con ingredientes accesibles, comida real hecha en casa, por una mejor calidad de vida para todos💚

Today I bring you a recipe for a really incredible gluten-free empanada dough 😍 This is the third recipe for gluten-free empanada dough that I publish this year, I set myself the goal of getting the best gluten-free and economical empanada dough . to share today, for me it was great,

Why? because you don’t need plastic to stretch it because you can make the repulgue perfectly, the repulgue is the edge that is made in the dough, that is, this gluten-free dough has a little elasticity, almost as if it had gluten

And the most important thing is that they don’t turn out hard not even dry, I’m also going to share with you a filling that is delicious, because it is economical, and if you do it as I explain in the video, it will be incredibly tasty, a filling that will surprise you

And if you like the recipes, don’t Don’t forget to leave a like 👍 and subscribe to the GRI RECIPES channel to prepare these delicious gluten-free empanadas we are going to start with the dough recipe, to make the empanada dough we are going to use chia seeds, 4 tablespoons,

You place them in a blender or processor and add 3/4 cups of water, and blend until you have a gelatinous consistency, like this, the consistency should be like this . Once you get this consistency, you are going to place it in a container

And I say that this is the most important part of the dough because these chia seeds are going to give elasticity to this gluten-free dough, so this is the most important part, we are going to add to give a touch of color to the dough, 1 teaspoon of turmeric

And we are also going to add salt, 1 teaspoon of salt, we are going to mix and we are going to add rice flour little by little, with patience, it will absorb more flour than you think, in total we are going to use 1 cup of rice flour,

I still suggest that you add it little by little, because maybe you need a little more or a little less, that can vary, we are going to knead it this way 🔴 and you will see that the The dough has to be a little moist

🔴because generally rice flour tends to dry out the dough, 🔴so it is very important that it does not dry out so that the dough always stays like this, tender, moist, if it dries out, nothing happens , you moisten your hands and moisten the dough,

And everything is fine, now we are going to let it rest, and we are going to start with the filling, a super easy and delicious filling for the filling I am going to use 2 cloves of garlic, 1/2 onion, 1/2 red pepper, you can also use green pepper, you can use green onion

, you can use leek, we are going to heat a pot with a little oil and we are going to place the red pepper first, and the garlic, we are going to leave it for a time, let the pepper brown a little and then we are going to add the onion

And, very importantly, the seasonings that you are going to use, because they are the ones that are going to really give the flavor to the filling . I tell you, I am going to use a mix of dry seasonings garlic, parsley, onion and ground chili, everything dry

I’m going to use sweet paprika and salt you can also use cumin, I just don’t have cumin, but I recommend that you add 1 teaspoon of cumin, 1 cup of cooked lentils, mix well , you add 1/4 cup of the water from cooking the lentils,

You are going to leave this for 5 minutes, so that the flavors integrate. and you are going to chop green onion, which gives it a lot of flavor, or you can use parsley, or you can use cilantro or you can also use green olives, which are very good, you

Add them and the filling is ready , this filling is really incredible, try it, yes You haven’t tried it yet, and it is useful for filling cakes to fill whatever you want. Now we are going to assemble the empanadas, to assemble the empanadas, let’s first assemble a cylinder to cut the parts,

I am going to cut the dough into 8 parts, I am going to I’m going to take each of the parts, and I’m going to make a small ball, which I’m going to flatten later, so I can stretch it so that it turns out in a circular shape

. The most beautiful thing about this dough, I tell you, is that you don’t need plastic to stretch it, That’s really great, it’s my best recipe for dough for gluten-free empanadas, which I’ve been trying because I really wanted to make a dough, and be able to make the empanadas repulsive,

So try this recipe, look, they stretch super well, anyway Always add flour to the table, where you are going to stretch the dough, because the dough, remember, has to be a little moist, it is like the common empanada dough that is always a little wet,

If the dough is very dry, remember the dough is going to be hard!!🔴🔴🔴 we are going to put the filling, a lot of filling, that is important, we cut the edge and we are going to make the repulgue, the repulgue

Tell me if in the country where you live, empanadas are used with repulgue, I am from Argentina and in Argentina the empanadas are made like this, with this edge, which is so pretty, and is so tasty to eat afterwards, look how good these empanadas turned out

, I take this opportunity to tell you, that you can make these empanadas, You cook them, you pre-cook them and you can keep them in the freezer for up to 3 months, then you remove them from the freezer, and you have them for about 10 minutes, defrosting

Them you heat them in the oven and eat them when you want and if you don’t keep them in the freezer, you can keep them in the refrigerator for up to 3 days, they are really delicious, how are we going to cook them? We are going to cook them on a baking tray

That we are going to spread with a little oil or we are going to put non-stick kitchen paper on it, whichever you prefer!! We pre-heat the oven, more or less 200 ºC and we cook for approximately, maximum of maximum: 20 minutes 🔴because if you cook them too much, they will be hard,

Look how pretty they look, just as they look pretty, They are so tasty, they are really delicious 😍 the truth is that we were all very tempted to try them, even hot because we really wanted to try these empanadas, try this recipe, when you try it, and make it at home,

Tell me in the comments How did it turn out? What did you think of the dough? Thank you very much for joining us in this video, and if you like the content we share, and you want to support the channel, you can support it by becoming a member, touching the button below ⭐join⭐

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