How can I make pierogi gluten-free?
I'm half Carpatho-Russian, the love of pierogies is in my blood, but my recent gluten sensitivity has stopped me from eating them, and I really miss them as they taste great and give you a lot of energy (the potatoes really help).
So can someone tell me what I need to swap out to make pierogi gluten-free?
Best Answer
The main source of gluten in pierogi (the plural is pierogi, the singular is actually pierog) is the flour in the dough. You should be able to substitute regular flour for a gluten free version (eg rice flour) to make them gluten free. The same goes for whatever filling you are using, if you would regularly use flour as a thickening agent try corn starch or a gluten free flour instead. It's important to remember, however, that many gluten free flours do not bind as easily as wheat flour, and thus you may need to use more butter than usual.
EDIT
Pierogi dough, when made from scratch, dries very quickly, even moreso with gluten free flour. Be sure to cover the unused dough with a bowl and only take small chunks out at a time while you are forming and filling your pierogi.
Source: Was taught to make pierogi by an elderly Polish woman in my youth, have a niece and sister with celiac's disease
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How do you make pierogi with gluten free flour?
InstructionsDo pierogies have gluten in them?
They are actually one of the first gluten free foods that I have had that behave exactly like they have gluten, that's how well they are made. After I was done cooking them in the frying pan to a golden crispy texture, I plated them, and added a dollop of sour cream and declared it 'mommy quiet time!What are pierogies dough made of?
This recipe is a simple combination of flour, eggs, water, and salt. You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, and other factors. The dough should not be so dry it is crumbly or so wet it is sticky.How to make Perfect Gluten Free Perogies
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