Pierogi!
But make them gluten free...
Your favourite dumplings are back on the menu
Boiled or fried, savoury or sweet, there's no denying that these doughy little dumplings are the king of foods. But what do you do if you can't eat gluten? Well, with just a couple of easy switches, you'll never have to miss out again, you can feast on delicious pierogi to your heart's content. The secret ingredient? Potato flour! Adding just a little bit into your dough makes a world of difference.
Everything you need to make **gluten free** pierogi dough
- 175g gluten free flour - Doves Farm gluten free plain flour is great.
- 25g potato flour - depending on your main flour you might need to adjust the ratio a little.
- 1/2 tsp xantham gum
- 25g melted unsalted butter
- 100ml warm water
- pinch salt
Making the dough couldn't be simpler. Just combine the dry ingredients
in a metal bowl and create a well. Add the wet ingredients and mix
until it forms a dough.
Top tip:
once your dough is formed, cover it with a tea towel to keep it warm,
and stop it from drying out, it'll be much easier to work with.