Gluten Free/Vegan Perogie Dough

Ingredients

• 3/4 Cup Arrowroot
• 1/2 Cup + 1 TBS of Tapioca Flour
• 1 Cup Sweet Rice Flour
• 3/4 Cup Millet Flour
• 1 tablespoon Xanthan Gum (or Guar Gum for Corn Free)
• 1 teaspoon Salt
• 3/4 Cup Nondairy Sour Cream (Nondairy Yogurt should also work)
• 1 TBS Flax Meal + 2 TBS warm water (Mix to create a
• 3 tablespoons Applesauce
• 1 tablespoon Oil
• 1/4 Cup Water

Directions

This dough is remarkably Easy to make- easy to work with and absolutely delicious. I find myself wanting to eat the raw dough (It oddly almost taste like biscuit dough)

I used Tofutti Soy Based Sour Cream- Which I recently learned has a tiny bit of gluten in it.. Yick. There are other brands which can also be used- or a thick strained yogurt I believe would work well here. If you do this- you may need a little less water than I have called for.

IF you eat eggs and would rather go that route- use 1 egg in this recipe and omit the Flax meal + 2 TBS Water Mixture. Again If you choose to make this change- the amount of water that you need overall in the recipe could change slightly. Add the water just a little at a time till you have a nice dough that is not super sticky.

The Applesauce- it works miracles with Gluten Free dough’s! You may have noticed that I use it often. Why? I discovered that it provides an element of elasticity that gluten free recipes usually lack. Make sure the applesauce you use is pureed really well. I don’t know about you but chunks of Apple in my Potato Perogie’s is not the least bit appetizing.

Another thing to keep in mind. Due to the fact that this recipe does not contain eggs the dough will begin to dry out after a little while. To prevent this I like to keep the dough in a sealed bag until I roll it out and keep the perogies covered if there is going to be more than 30 minutes between when I make and Cook them.

1. Combine the Flours, Xanthan and Salt. Mix well.
2. Mix together the flax meal and water in a cup- allow to thicken.
3. Make a well in the center of the bowl and Combine in the Dairy Free-Sour Cream, Flax Gel, Oil Applesauce and little by little Pour in the Water.
4. Kneed the dough to form a Ball.
5. Roll the Ball of dough out thin on a slightly Floured Surface (I like to use Tapioca or Arrowroot here to dust the surface)  (Roll to roughly 1/8 inch thick)
6. Cut the dough into rounds using a biscuit or cookie cutter (or the rim of a glass)
7. Place a Spoonful of Filling in the Center of the dough-  dip your fingers in some water and just slightly wet the outer edges of the dough. Fold the dough over- pinch the edges closed and then prick with a fork sealed edges.
8. Bring a Pot of water to a Boil- Add some Salt and Oil to the Boiling Water.
9. Drop in just a few at a time (You do not want to overcrowd the pot as they might stick to one another) After they have been cooking for minute run a spoon through to make sure they are not sticking to the bottom. Once the Perogies are Floating they are finished cooking and can be removed from the water and served.

If you would like you can also Saute the Perogies in Some Butter to give them a nice crispiness!

For a DElICIOUS and Different Filling try my recipe for:

Gluten/Dairy/Egg Free Perogies with Sweet Potato, Bacon and Caramelized Onions.

Enjoy!