{"id":46013,"date":"2023-09-08T06:22:13","date_gmt":"2023-09-08T10:22:13","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=46013"},"modified":"2024-03-27T14:17:18","modified_gmt":"2024-03-27T18:17:18","slug":"gluten-free-mushroom-turnovers","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-mushroom-turnovers\/","title":{"rendered":"Gluten Free Mushroom Turnovers"},"content":{"rendered":"

Gluten Free Mushroom Turnovers may sound like an unusual appetizer offering, but they FLY off the platter at every event I've brought them to!<\/p>\n

\"A<\/p>\n

I\u2019ve been making my Mushroom Turnovers<\/a> for almost 2 decades now - since long before I developed an intolerance for gluten.<\/p>\n

Whether it\u2019s my husband and I treating a batch as a meal (don\u2019t judge!), something I was serving to friends at a little get together at our house, or something I made en masse to serve hundreds... they were always snarfed up quickly.<\/p>\n

Mushroom turnovers are one of those things that I'm pretty much expected to bring to certain events. It's kind of weird to think of such a simple thing as being such a signature dish, people really go nuts for them!<\/p>\n

So, when I had to give up wheat flour, obviously I was going to need to come up with a gluten free dough that was good enough for this legendary recipe!<\/p>\n

It took a bit of doing - and several different flours - but this dough is the real deal.<\/p><\/div>\n

Ever since crafting this recipe a decade or so ago, I\u2019ve defaulted to using this one for all events. Yes, even the ones with hundreds of people.<\/p>\n

You think I\u2019m going to go to that effort and not be able to partake? NO!<\/p>\n

Anyway, these are fantastic!<\/p>\n

The recipe makes 30-35 turnovers - and it\u2019s a bit of effort - so we\u2019ll usually make double batches.<\/p>\n

Efficiency plus more turnovers!<\/p>\n

Anyway, let\u2019s get to that recipe...<\/p><\/div>\n

\"A<\/p>\n

\n

Ingredients<\/h2>\n

If you\u2019ve done much in the way of baking from this site, you likely already have most of the ingredients you\u2019ll need to make these turnovers. All of the ingredients should be relatively easy to find in larger grocery stores.<\/p>\n

Some notes for you:<\/p>\n

Gluten Free Flour Mixture<\/h4>\n

As with all of my gluten free baking recipes, this uses a blend of flours and starches that I designed specific for this recipe - to have it work the way I need it to, to have a great flavour, and all the properties I\u2019m looking for in the dough it\u2019ll be used in.<\/p>\n

It actually took more work than usual, to come up with the blend needed for this dough!<\/p>\n

And, yeah, it takes a few flours. I get it.<\/p>\n

The thing is, those store bought \u201call purpose\u201d flours just don\u2019t work right, and don\u2019t taste right. They use the cheapest ingredients they can, for a flour mixture that will do an OK job in whatever.<\/p>\n

... and that\u2019s not what I\u2019m about. I want my gluten free baked good to taste as good or even BETTER than the gluten versions. <\/p>\n

I want to be able to serve them to anyone - gluten free or not - and know they\u2019ll be enjoyed.<\/p>\n

... and that\u2019s just not something you get from the \u201call purpose\u201d mixes. <\/p>\n

My husband - not gluten free - is actually standing behind me raving about how the character of this dough is so amazing. <\/p>\n

He heard I was writing on this, and now I think I\u2019m obligated to put on a batch for him!<\/p>\n

Anyway, for this particular recipe, you will need:<\/p>\n

White Rice Flour<\/a>
\nLight Buckwheat Flour<\/a>
\nMillet Flour<\/a>
\nSweet Rice Flour<\/a>
\nCorn Starch<\/a>
\nXanthan Gum<\/a>\n<\/div>\n

\n

Mushrooms and Onions<\/h4>\n

I use crimini mushrooms - also known as baby bella mushrooms in these turnovers, but feel free to use white \/ button mushrooms, or whatever mushrooms you prefer.<\/p>\n

Just try to keep the weight of mushrooms used about the same as called for!<\/p>\n

As far as the onion, I\u2019ll usually use yellow onions, as that\u2019s what I tend to have on hand. White onions would also work well, though.<\/p>\n

Dairy Ingredients<\/h4>\n

This recipe uses cream cheese, butter, and sour cream. <\/p>\n

I recommend using salted butter, and full fat cream cheese and sour cream. <\/p>\n

These are supposed to be indulgent, there\u2019s not a lot of sense in cutting the fat down and sacrificing texture \/ flavour!<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Large Eggs
\nGarlic Cloves
\nOlive Oil
\nDried Thyme<\/a>
\nSea Salt<\/a><\/p>\n

... I just don\u2019t really have anything to add, as far as these last few ingredients go.<\/p>\n

Also, while it\u2019s not an ingredient, I do recommend having a Rolling pin with adjustable thickness guides<\/a>.<\/p>\n

It just makes any kind of pastry dough or rolled cookie recipe SO much easier, with more consistent results!<\/p><\/div>\n

\"A<\/p>\n

\n

How to Make Gluten Free Mushroom Turnovers<\/h2>\n

The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through:<\/i><\/p>\n

Make the Gluten-Free Pastry Dough:<\/h4>\n

Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine. <\/p>\n

Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.<\/p><\/div>\n

\"5part<\/p>\n

Stream in cold water as you run the food processor, just long enough to bring it together as a dough.<\/p>\n

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.<\/p><\/div>\n

\"5<\/p>\n

\n

Make the Mushroom Filling:<\/h4>\n

In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits. <\/p><\/div>\n

\"5<\/p>\n

Place mushroom mixture in frying pan with olive oil, and cook down until mushrooms are very soft \u2013 almost mushy. Add thyme and
\nsea salt, remove from heat, cool to room temperature. <\/p>\n

Once mushroom mixture has cooled, strain off any excess liquid and stir in the sour cream. Chill until use.<\/p><\/div>\n

\"5<\/p>\n

\n

Assembly:<\/h4>\n

Preheat oven to 450F (230 C). Line 2 baking sheets with parchment paper.<\/p>\n

Roll chilled dough out to about \u00bc\" thick. I like to use a Rolling pin with adjustable thickness guides<\/a>.<\/p>\n

Use a large glass or cookie cutter (about 3-4\" in diameter) to cut out rounds.<\/p><\/div>\n

\"8<\/p>\n

Put a rounded teaspoon or two of filling in the center of each round. <\/p>\n

\"2<\/p>\n

Whisk the egg and water in a mug, brush a small amount along \u00bd the edge of each round. <\/p>\n

Using the egg mix like a glue, fold each round in half to enclose the mushroom filling. <\/p>\n

Press firmly around the edges to seal completely, arrange turnovers onto a prepared baking sheet.<\/p><\/div>\n

\"5<\/p>\n

Alternatively, you can use an Empanada Press Set<\/a> to form your turnovers:<\/p>\n

\"6<\/p>\n

Brush the tops of turnovers with egg wash, then pierce each with a fork a few times. <\/p>\n

\"5<\/p>\n

Bake for 12-15 minutes, until golden.<\/p>\n

\"A<\/p>\n

Serve hot or cold.<\/p>\n

We\u2019ll usually gorge on hot, fresh-from-the-oven turnovers until we just CAN\u2019T anymore.<\/p>\n

Any remaining turnovers - once cooled to room temp - get transferred to an airtight container and stored in the fridge until our next binge.<\/p>\n

We\u2019ll either eat them fresh from the fridge, reheated in the microwave, or reheated slightly in the microwave, then finished off with a few minutes in the air fryer for a fresh baked taste and texture.<\/p><\/div>\n

\"A<\/p>\n

\n

More Gluten-Free Snacks and Appetizer Recipes!<\/h2>\n

Looking for easy gluten free recipe options for munchies that *everyone* will love? Look no further!<\/p>\n

Ahi Tuna Nachos<\/a>
\nGluten Free Air Fryer Jalapeno Poppers<\/a>
\n Gluten-Free Beaver Tail Recipe<\/a>
\n Gluten Free Cheez-Its<\/a>
\nGluten-Free Chicken Nuggets<\/a>
\n Gluten Free Chicken Pakora<\/a>
\n Gluten-Free Chicken Satay<\/a>
\n Gluten Free Corn Dogs<\/a>
\n Gluten-Free Doughnut Holes Recipe<\/a>
\n Gluten Free Fried Brie<\/a>
\n Gluten-Free Gougeres<\/a>
\n Gluten Free Mixed Vegetable Pakora<\/a>
\n Gluten-Free Paneer Pakora<\/a>
\nGluten Free Pizza Rolls<\/a>
\n Gluten Free Samosa Recipe<\/a>
\n Gluten-Free Soft Pretzels<\/a>
\n Gluten Free Sauerkraut Buns [Piroshki]<\/a>
\n Gluten Free Tempura<\/a>
\nHomemade Mushroom Jerky<\/a>
\nHot Smoky Bacon Crab Dip<\/a>
\nJalapeno Popper Dip<\/a>
\nLoaded Mini Baked Potatoes<\/a>
\nMarinated Feta Cheese<\/a>
\nVegan Tofu Jerky<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Mushroom Turnovers<\/h2>\n
<\/div>\n
Gluten Free Mushroom Turnovers may sound like an unusual appetizer offering, but they FLY off the platter at every event I've brought them to!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chill Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Snack<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>35<\/span> Turnovers<\/span><\/span><\/div>\n
Calories: <\/span>90<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>