I do almost all of my cooking/baking from scratch. I make biscuits once in a while and they aren't quite like "normal" , but my kids and husband will eat them without complaint. I think the key is to have a good gluten free flour mix ready to go. I don't waste my money on anything pre-mixed, since all the mixes cost so much. I am not celiac, but am allergic...
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...