More Great Recipes: Eastern European | Gluten-Free
GLUTEN FREE PIEROGI DOUGH
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Why I Love This Recipe
Reprinted from Celi-Yak News Summer 2012
Ingredients You'll Need
375 ml/1.6c Sweet rice flour
125 ml/1/2c Tapioca starch
5 ml/1 tsp Xanthan gum
2 ml/1/2 tsp Salt
5 Eggs
Directions
Combine dry ingredients.
Add eggs and mix on low until a smooth dough develops which pulls away from the bowl.
If dough is too dry add water as required.
Roll to a maximum of 2 mm, cut into circles and fill.