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Soy Flour Substitution?

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Does anyone have any suggestions for a replacement for soy flour? I try to stay away from soy products, and the gluten-free recipe for pierogi dough that I found calls for 1/4 cup of soy flour in addition to larger amounts of potato starch and tapioca flour. I imagine this is to help it be more elastic. Does anyone know of another flour that has similar properties? THank you!

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I usually avoid all recipes that call for soy flour but I do substitute white rice flour for dry milk without any problems. Not sure that will help you but I don't use any bean flours at all.

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I make Pelmini, which is basically the same as Pierogi. I use brown rice flour, potato starch, tapioca starch and xanthan gum. It always turns out great. If you do a search for "pelmini" on here, my recipe for the dough will come up.

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Hi, I'm new here, but couldn't resist answering a Russian food question. I make homemade pelmini quite often. The dough is pretty much the same as for pierogy. My youngest son is adopted from Russia and he loves it - doesn't even know it's gluten free. It's really easy and rolls out just like regular dough.For a large batch:1-1/4 C Brown Rice Flour1/2 C Potato Starch1/4 C Tapioca Flourgenerous 2-1/2 tsp Xanthan Gum1 Tbs. oil1/2 tsp. salt1/4+ C WaterSift dry ingredients 3 times. Add oil and water. You will probably need to add a little more water, but do it slowly. Stir until dough forms a ball. Make sure it is not dry! It should be smooth and almost creamy. Refrigerate for 30 minutes. Roll out on board dusted with Tapioca flour.

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Thanks for the recipe and the suggestions, folks.

I'm definitely going to buy a dough press, which I will use for making the pierogies and also other dumplings in the future.

I'll give it a shot with brown rice flour instead of soy flour, and let you know how it goes

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I'll give it a shot with brown rice flour instead of soy flour, and let you know how it goes

Good luck! We just had Pelmini for dinner last night. I was out of br. rice flour and used white and it turned out okay, but the br. rice flour works better.

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