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I received two responses to my request last week for suggestions in
making the breading for bolivian empanadas and german beerocks.

The first person suggested substituting Bette Hagman's GF flour mix in
place of the all-purpose flour in the recipes.  The GF mix is 2 parts
white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour.

The second person sent me the following recipe.  Thank you very much,
this recipe sounds great and I think its worth a try, even if the dough
doesn't work in my family's recipe.

Empanadas You will need Harina precocida masa al instante  I used La
Venezolana brand.  (This is a very fine corn flour, available at
Fiesta), Water, Salt, Filling.

To prepare dough:

One cup of harina precocida masa al instante
To this add 1 1/2 cups luke warm water and 1/2 tsp salt.

Knead until smooth  form into a ball and set in refrigerator for it to firm
up.

After about 30 minutes  form into little balls and flatten by hand to about
a 5 or 5 1/2 &#8220; diameter. Put filling in the middle and fold over seal
by crimping with a fork.

Deep fry or bake at 375 till done.

For filling you can use:

Seasoned hamburger meat and cheese.  Or for a sweet treat add approximately
2 teaspoons of brown sugar to the dough and fill with cooked fruit, or
GF pie fillings.


Stefanie
(Virginia, USA)