GLUTEN FREE PIEROGI DOUGH
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
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.
Pairs Well With
Reprinted from Celi-Yak News Summer 2012