Gluten-Free Pierogi Recipe

Adapted from the August 2010 Daring Cooks Challenge. Adaptation by Lauren ofCeliac Teen.
Ingredients (makes about 36 to 40)

1 cup tapioca starch/flour (4.65 ounces)
1 cup sweet rice flour (5.25 ounces)
1/2 cup millet flour (2.85 ounces)
1/2 cup brown rice flour (3.00 ounces)
1 tbsp xanthan gum
1 tsp salt
1/2 cup milk
1/2 cup whipping cream
3 egg whites


Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process.

Once you have a piece that is big enough to knead, do so, slowly adding in some of the crumbly bits. Take a bit at a time, until it is all incorporated. Once the dough is pliable and feels good under your hands, with no streaks of dry flour in it, form into a ball. Cut off 1/4 of the ball and place the rest in your bowl, with a damp paper towel over-top to keep it moist.

Knead your quarter a little bit more, then roll out the dough, turning and moving as you go. I didn’t flour the surface because mine didn’t need it, but if yours is sticking quite well to the counter, roll out on a floured surface. Once the dough is quite thin (a few millimeters tall), cut into circles (a glass works great for this). If the cut circles need a touch of individual rolling, do so.

Place a small amount of filling (~ 1 tsp, depending on the size of your circles) in the centre and pinch the top together, then go up the side from bottom to the top and repeat on the other side, sealing up to the top. Finally, seal with a fork by going around the edge. Flip over and repeat.

Use the rest of the dough, one quarter at a time, until all of your pierogi are finished. Knead together scraps and re-roll. They did not suffer from being re-rolled.

To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for five minutes.

If freezing first, freeze on a flat surface in a single layer until frozen. Once frozen, place in a freezer plastic bag until needed. Mine were eaten within two days, but I suspect they would last at least one week, if not two in the freezer. When cooking them from frozen, do not thaw. Simply cook in boiling water for 5 minutes, the same as fresh.

I originally got this from

I have made it time and time again…and I love this recipe

a little tip is if the dough gets too dry or doesn’t stick use a dab of water.

Leave a Reply