Email Blue Rose Gluten Free Baking
Perogie Dough Mix
Contents of this mix are:
Sweet Rice Flour, Tapioca Starch, Brown Rice Flour,
Millet Flour, Xanthan Gum, Salt
Ingredients neeeded to make this mix:
Milk - use a Lactose Free Milk Substitute if you require a Lactose Free finished product
Whipping Cream - Again use a Lactose Free Substitute such as coconut cream if you require a Lactose free Product
Keep the dough covered with waxed paper while working with it.
I would roll out enough to make 6 pierogies, and while working with one the other 5 would be kept covered.
Keep the dough in the mixing bowl also covered to keep it from drying out.
I usually don't need to add extra flour to the surface for rolling.
If you can't get the edge to seal, use a little water and dampen it before you try to close the pierogie.
Make sure to keep all the filling inside the pierogie, and to not let it end up in the sealed edge, or the pierogie is likely to break open.
Lay the finished pierogies in layers on a cookie sheet, separated by waxed paper. Put into the freezer to freeze this way before packaging them into
a Ziploc bag for longer term storage. This will keep them from all becoming one big dough lump.
Made in Saskatchewan