<<Disclaimer: Verify this information before applying it to your situation.>>

My family has wonderful recipes for bolivian empanadas and german
beerocks and we are interested in making a batch of each this weekend.
This is the first time since I went GF so we will need to alter the
bread recipes.  Can anyone recommend a recipe or mix that might work
well with this, or a flour combination that I can substitute for the
regular all-purpose flour in the recipe?  The "normal" recipe produces a
typical white yeast/dinner roll type bread that can either be rolled out
& filled with the meat & veggies, or balled up for rolls if there's
extra.  One other concern with the empanadas - the filling is very juicy
and I need to come up with a recipe where the bread won't absorb all the
juice and become a soggy mess.

Thank you in advance!!

Stefanie
(Virginia, USA)