Ossa gluten free ingredients empanada with ossobuco, carrot and onion — Ossa

Teresa empanadas made with gluten free ingredients, with mushroom filling — GF Teresa

GF Helena empanadas with spinach, edamame and feta — GF Helena

GF Macarena empanadas with spinach and edamame — GF Macarena

Gluten Free Ingredients, and what that means

Let me be straight with you, the same way I am at the market.

Why I say "Gluten Free Ingredients" and not "Gluten Free"

Because that is what is true. The recipes in this range are built from ingredients that contain no gluten. My own gluten free flour mix, avocado oil, no egg. What I cannot tell you is that the finished empanada has been tested and verified as gluten free, because it has not been.

Those are two different statements, and I would rather give you the accurate one.

How I actually make them

Yes, I cook gluten free and traditional in the same kitchen. And yes, I do everything I can to keep them apart.

On the days I make gluten free dough, I make nothing else. A filling that works for both ranges might be made on the same day as a traditional one, but never with the same gear. Gluten free has its own tools, its own bowls, its own utensils. Before anything gluten free is made, I re-clean and disinfect every surface I am about to use, right before I use it. Not the night before.

At the market the gluten free tray always sits at the top of the oven, and the gluten free empanadas sit at the top of the pie warmer, so nothing can fall onto them.

The part I will not dress up

I work with wheat flour in this kitchen. I do my best, and my best is careful, but I cannot promise you that a speck has never travelled.

This page does not change that. It explains what I do. It does not turn "gluten free ingredients" into a tested gluten free product, and I am not going to pretend otherwise.

If your reaction is severe, please know that going in, and take care of yourself.

I would rather you trust me than buy from me.