More Great Recipes: Eastern European | Gluten-Free

GLUTEN FREE PIEROGI DOUGH


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Serves | Prep Time | Cook Time

Ingredients

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


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


Notes

Reprinted from Celi-Yak News Summer 2012

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