What Is the Best Flour for Empanada Dough?
Empanadas may seem simple—just dough wrapped around filling, right? But anyone who’s made them from scratch knows: the dough makes or breaks the experience. Whether you’re baking or frying, making a gluten-free version or sticking to tradition, flour is the foundation of every empanada recipe. So which type of flour is best? All-purpose? Bread flour? Cornmeal? Cassava? The answer depends on texture, flavor, region, and dietary needs. Credits to Y o uTube In this article, we’ll help you figure out the best flour for empanada dough , because great filling deserves an equally great wrap. From soft, flaky crusts to crispy, golden edges, the flour you choose can make or break your dough. Whether you’re baking, frying, or going gluten-free, there’s a flour that fits your empanada style perfectly. Understanding the Role of Flour in Empanada Dough Credits to The Spruce Eats What Does Flour Actually Do? Flour isn’t just filler—it impacts: • Texture (flaky, chewy, soft, crispy...
