GLUTEN FREE PIEROGI DOUGH

 

  • Cooking Time:
  • Servings:
  • Preparation 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

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.

Notes

Reprinted from Celi-Yak News Summer 2012

Categories: Eastern European  Gluten-Free 

Author Credit: Red River College—Culinary Department

© 2006-2014 BakeSpace, Inc. All Rights Reserved