Gluten Free Empanada Dough - cooking recipe

Ingredients

1/4 cup tapioca flour
1/4 cup sweet rice flour
1/3 cup cornstarch
1/3 cup chickpea flour
1 tablespoon potato starch
1/2 teaspoon salt
1 tablespoon guar gum
3 eggs
1 tablespoon oil

Preparation

Mix dry ingredients together in a medium sized bowl.
Wisk together the eggs and oil.
Pour egg mixture over flour mixture.
Stir until combined.
Knead 1 to 2 minutes until smooth and shiny.
Use in your Birds Hill empanada machine or roll into 5\" circles with a rolling pin.
Place filling on one half. Fold and crimp.
Place on oiled baking sheet. Brush empanadas with peanut oil.
Bake at 400 for 12 -15 minutes.