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I have made pirogies using Bette Hagman's recipe for fresh egg pasta dough and been very pleased with the results. It's a lot of work but pirogies always are. Her dough recipe is:
1/2 cup tapioca flour
1/2 cup cornstarch
3 tbsp potato starch flour
3/4 tsp salt
4 1/2 tsp xantham gum
3 large eggs
1 1/2 tbsp vegetable oil
In a medium bowl, combine flours, salt, and xantham gum.
Beat the eggs lightly and add oil. Pour the egg-oil liquid into the flour mixture and stir. Work the dough into a firm ball. Knead 1 or 2 minutes.
I usually make this dough ahead, refrigerate it then return to room temperature and run it through an atlas pasta machine. The dough may seem a little tough but the finished product tastes really good.
For the filling I add a head of roasted garlic, some caramalized onions and wine sauerkraut to my mashed potatoes. I don't know the quantities, just what tastes good to me.
Hi, I'm from Sherwood Park. It was great to hear that Chianti's does gluten-free as I've always avoided them for that reason. I find that Japanese sushi or maki is great if I avoid the soy sauce. I wish I could find a bottle small enough I could fill it with wheat free soy sauce and fit it in my purse. Wouldn't it be great if someone manufactured gluten free condiments in portable size containers?
I found that oatmeal was a problem for me so I had to give it up. There is a company called Nature's Path that makes gluten free cereals and they taste good. Its web site is www.naturespath.com. It is a Canadian company so I'm not sure if it's available elsewhere.
Hi, I checked the website at www.sogoodbeverage.com and it says that So Good is gluten free and safe for celiacs. It is under their most commonly asked questions if you would like to check for yourself.
I agree with Kathleen. I've had great success with this recipe but it is really important to chill the dough. The other thing is I roll it out on cling wrap and then for the bottom crust I put the pie plate upside down over the dough then flip the cling wrap, dough and pie plate over. For the top crust I lift the dough using the cling wrap and place it on top of the pie with a rolling motion. I don't know if I'm explaining that well but if you experiment you should be able to figure it out. Chilling and cling wrap made all the difference to my success rate.
I have an Atlas pasta maker and I've used it with Bette Hagman's recipe for Fresh Egg Pasta to great success. My mother-in-law can't have eggs so I substituted ENER-G egg replacer and it still worked great. I use the pasta dough to make perogies and and am very happy with the results.