Homemade and gluten-free perogies aren’t the easiest, but oh so worth it. Perogie recipes can be infused, or filled with some of your favorite mashed recipes.
When making a gluten-free dough remember it doesn’t work quite like the gluten-full version. Hence, it is a challenge. Furthermore, making the dough thin, even more challenging. The dough has a tendency to be a little thick. In other words, denser perogies. I try to thin out my dough as best as I can. My suggestion when they are this dense, don’t put so many on your plate. Your belly will notice and so might your family or friends.
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 4 cups gluten free flour , I use King Arthur All Purpose Flour
- 3 teaspoons xanthan gum or ground flax seed
- 1 teaspoon salt
- 1 cup unsweetened vanilla almond milk , warmed
- 1 tablespoons olive oil
- 1 small head cauliflower cooked and drained
- 1/2 cup cannellini beans , rinsed and drained
- 1/2 cup nutritional yeast
- 1 tablespoon fresh basil or 1 teaspoon dried
- 1/4 to 1/2 teaspoon salt
- In a large bowl, add all ingredients and mix well until combined. Mix all together to form dough; cover bowl and set aside.
- In food processor or blender, blend cauliflower, cannellini beans, nutritional yeast, basil and salt until smooth.
- On a floured surface, roll out dough as thin as possible.
- Using 3″ round pastry cutter, cut dough.
- Fill one side of perogie with a teaspoon of stuffing mixture.
- Wet one edge with your finger and fold over gently pinching side.
- In large pot of boiling salted water, gently place 6 perogies at a time.
- When the perogies float to the surface they are done. Repeat with remaining perogies.
- Serve immediately with the sauce of your choice or just a bit of olive oil and sprinkled basil.