Grain Free Perogies. (Gluten/Dairy/Soy Free)

by Brittany on May 15, 2013

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Homemade pasta is a labor of love.  There is something so meditative about rolling out homemade dough and pinching closed each little perogie. Its so rewarding to take your first bite and then to share with friends and family with pride this delicious thing you have just created.

Several years ago I created a basic gluten free perogie dough that used gluten free grain based flour. That recipe is both gluten free AND egg free.  I highly recommend that recipe for those of you that are not concerned with needing to  eat Grain Free.

But for those of you that are grain free.. this new recipe is a gift to you! It was a challenge but I figured out a way to make pasta lower carb using almond flour. Because this pasta is lower carb it admittedly has a slightly different texture..however I don’t feel that “different” is bad as I was extremely pleased with how beautiful (AND TASTY) these perogies turned out.  I feel quite confident that you will love them too! Go the extra step and saute’ them in a skillet with a little oil or melted butter.. you will be in sheer heaven.

Grain Free Perogies

For the Filling:

  • 1 lb red potatoes, cut into pieces
  • ¼ teaspoon garlic powder
  • ¼- ½ teaspoon salt, depending on preference
  • 3 Tablespoons butter  (Dairy or Nondairy)
  • ¼ teaspoon black pepper
  • 2/3 cup Cheddar flavored Daiya. (OR real cheddar cheese)

For the pasta dough:

  • 2 ¾  packed cups blanched almond flour
  • ¾ cup tapioca starch
  • ¼ salt
  • 2 Tablespoon Whole Psyllium Husks 
  • 3 large eggs + 1 egg white
  1. Bring a large pot of water to a boil. While the water is coming to a boil, cut the potatoes into small quarter pieces and boil for around 18 minutes until soft.
  2. Drain the potatoes in a colander and mash them in the pot with the butter, black pepper, garlic powder, salt, and cheese. Set aside while you prepare the pasta dough.
  3. For the pasta: Put almond flour, tapioca starch, and salt in a food processor. In a separate bowl, whisk together the psyllium and eggs until thickened. Combine with the flours and pulse until it holds together.
  4. Separate the dough into two halves. Using a rolling pin, roll out the dough between two sheets of parchment paper into a thin layer.
  5. Use a large biscuit cutter or the rim of a large glass, preferably 4 inches wide, to cut the dough in circles. This dough should make approximately 20 perogies.
  6. Place ½ Tablespoon of potato filling in each circle and spread it out towards one side of the circle, leaving plenty of room to fold.
  7. Gently lift the dough and fold over filling to make a half moon shape. Lightly press down around the edges of the dough to seal.
  8. Once you’ve filled the perogies, prepare a pot of water and bring to a rapid boil.
  9. Once the water is rapidly boiling, put a few of the perogies into the water until they float. Once they’re floating on top of the water, let them continue to boil for another 15-20 seconds.  Strain from water and set aside. Continue until all are cooked through.

Optional: Sautee the perogies in a large oiled skillet until lightly browned on the bottom. Serve with sautéed onions and a dollop of sour cream if dairy isn’t an issue for you. Delicious!

Recipe Notes:

  • This is not a recipe I recommend trying to make substitutions to. If you need to avoid eggs try my other gluten free perogie dough recipe instead. 
  • If you need to decrease the carbs in this recipe you might try boiling and then mashing Parsnips, Jerusalem Artichokes, Turnips or a similar root vegetable instead of using potatoes. Additionally feel free to change up the filling (and its flavor) by using sweet potatoes.
  • Sadly, I found that this pasta did not freeze well. I tried to freeze it and then boil it, and it became a little bit mushy.  I recommend cooking it when you make it and eating it within a few days.
  • Only use WHOLE Psyllium Husks. The powdered variety will not work the same in this recipe.


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{ 21 comments… read them below or add one }

D Chen May 15, 2013 at 11:20 pm

Hi!! Thank you so much for taking this on!!
One question… is it possible to omit psyllium husks? My daughter is highly allergic to them.
Thanks again!!


Brittany May 16, 2013 at 12:18 am

Hmm. Well.. I can’t make any promises (as I did not test it myself) but the next best thing to try would be flax meal. If you try them with flax I would make the dough and try boiling a little piece to make sure it holds together and the texture is ok before taking the time to fill each perogie.


D Chen May 21, 2013 at 9:41 pm

Thank you!! I’ll give it a try!!


D Chen May 15, 2013 at 11:21 pm

Forgot to ask…. did you try putting this dough through a pasta machine & using it as a regular ‘pasta’?


Brittany May 16, 2013 at 12:17 am

No- Thats a good question though. This dough is too soft and needs to be rolled out by hand.


D Chen May 21, 2013 at 9:42 pm

Good to know before I put it through the pasta machine!! Totally a novice at this, learning more all the time.


Cissy May 16, 2013 at 12:39 am

I just my bags of Psyllium Husk powder in. Is that considered whole psyllium husk? I have never used it before and I just made hamburger buns with it & almond flour from a recipe i found online & they came out pretty good.


Cissy May 16, 2013 at 12:44 am

Just got my bags if PH i meant. :)


Pam May 16, 2013 at 1:00 am

My mom’s family is from Poland so I grew up eating pierogi. Another filling would be sauteed mushrooms. However, the potato filling was always my favorite. And you can add spinach to the potato filling as well.


pdw May 16, 2013 at 1:43 am

I also make grain-free perogies! Mine are vegan and use buckwheat flour rather than almond flour, which I am allergic to.

The only commercial gluten-free perogies around here are made with rice flour and cost about $2 per perogy, so I had to come up with something!


Ricki May 16, 2013 at 3:19 am

You are a culinary genius! These look SO. GOOD. :)


Suzanne May 16, 2013 at 11:15 pm

Do you think these could be filled with a meat or cheese filling & made into ravioli?


Brittany May 16, 2013 at 11:15 pm

Sure! :)


Rose May 17, 2013 at 1:33 am

Where can I find psyllium husk? What brand do you use? Thank you..


Shirl May 17, 2013 at 4:44 pm

The one gluten filled food I miss the most is perogies. I was so excited to see this recipe. I am making them this weekend. Thank Brittany for all your hard work. I really appreciate the effort you go to develop great alternatives.


Sarah in CA May 17, 2013 at 9:40 pm

I just can’t wait to try these. I haven’t had pierogies since we where stationed with the Air Force in Ohio. I am wondering if this dough could be used for a pie crust, since it can be rolled out and cut. I am looking for a two crust pie dough for my dad’s favorite strawberry rhubarb pie. It would be a great 89th birthday gift. Thanks for all the inspiration and the phenomenal food.


Beth Peterson May 19, 2013 at 2:51 pm

Thank you, thank you, thank you Brittany!! I *adore* perogies, but … ‘no grain’ has made it impossible to have them. Until now!! *happy foodie dance* Thank you!!!! :-D


Denise June 3, 2013 at 5:37 am

I’m a newly diagnosed sensitive to Gluten person and while finding out how very lucky I am to find this out now and w/so many more food options out there now, at the same time finding nothing when it came to one of my very favourite foods. That is until a few minutes ago.

Thank you!! Thank you!! Thank you!!

I can’t wait to give these a try and soon.


bakeca Ogliastra June 19, 2013 at 6:26 am

mmmmm…looks delicious


Carrie July 7, 2013 at 7:25 pm

I made these last night. I doubled the recipe because I wanted two fillings and because my daughter and I are perogie lovers and if I’m going to dirty my kitchen making them than I’m going to make a lot a freeze them so I can pull them out whenever. A few things I would mention… when you roll the first half of the dough out cut your circles out then let it rest there for a minute to firm up a little, it will make it easier to remove them from the paper with the assistance of a butter knife and using your hand to push out on the back side of the parchment they take a little finessing but you will get the hang of it. Also when you get to the end of your circles and you want to reroll the scraps to make more it will be very dry so sprinkle with a few drops of water and work it in and reroll. My largest cutter is jut over 31/2″ so that’s what I used and I got more than 30 out of each batch, depends how thick you roll them, thinner Is better. Don’t worry if some of them have cracks they will still hold up when you freeze, boil and pan fry them. For my flavors one batch I added bacon bits (made from 1 pk of bacon) the other I sautéed mushrooms and onions and roughed chopped them in the processor before adding it to the potato mixture. They all turned out great by the way. Thanks!


Maria October 10, 2013 at 3:01 am

Hi Brittany,

Thank you so much for your website, never stops amazing me. I made the gluten free perogies today and they were fantastic! I’ve also attempted to make the grain free perogies but run into few problems and pretty much gave up. My grain free ones cracked and leaked some of the filling during cooking. I followed the instructions to the letter and had to stop because of frustration. Am I doing something wrong? Should I add some water to make the dough stay together better?


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