Recipe is slightly adapted from Mennonite Girls Can Cook. This dough can also be used to be Keilke (noodles). This recipe can be doubled, tripled, or quadrupled to make more perogies without a problem. I quadrupled it and made 50 good sized perogies. Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet | Wheat Free | Wheat Free Recipes | Wheat Free Breakfast
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 1/2 cup cream-style cottage cheese (you can use sour cream, but start with less, about 1/3 cup) 1/4 cup milk 1 large egg 1 tablespoon oil 1/2 cup brown rice flour Check below.
Instructions:
Step number 1. Place the cottage cheese, egg, milk, and oil in a blender and mix until completely smooth.
Step 02, Place all the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Run the mixer to combine the dry ingredients. With the mixer running on low, slowly add the wet ingredients until the dough has come together, is not too dry, but is not too sticky.
And then, Roll a piece of dough, about the size of a golf ball, into a ball, and place it on a sheet of plastic wrap.
Original Article: https://www.faithfullyglutenfree.com/gluten-free-perogies/
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