Gluten Free Perogies
Homemade and gluten free perogies are a bit of work, but oh so worth it! Allergy friendly, gluten free, corn free, and soy free. These little guys are delicious!
Servings 6
Ingredients
Dough
- 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
Filling
- 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
Instructions
Dough
- In a large bowl, add all ingredients and mix well until combined. Mix all together to form dough; cover bowl and set aside.
Filling
- In food processor or blender, blend cauliflower, cannellini beans, nutritional yeast, basil and salt until smooth.
Perogies
- 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.
Notes
When making dough, you may need additional almond milk by the tablespoon to get dough to the right consistency if your dough is too dry and crumbly. All gluten free flours are different and may just need that extra bit of liquid.