12 Comments

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1. Lulu said: on January 7, 2011

   Made these perogies, and they were fabulous. You could not tell they were GF and that is the standard for a great GF recipes. I made a slight change. I mixed all the wet ingredients together with a hand blender and added all at once to the dry ingredients. Made 5 batches of dough and all were excellent. Being Polish and having a sister who is celiac, this recipe absolutely made our Xmas celebration! Thank you so much!

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2. Sandra Fischer said: on April 9, 2011

   I’ve been making pierogies for 40 years and 4 years ago I was diagnosed with Celiac. I have tried many different types of flour and have not come up with the consistency that I was looking for to make pierogies. Jules mixture of flours are excellent for making pierogies and any type of noodle dough or pasta dough. You have done a good job Jules. Thank you so much. (*.*)~~

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   • Jules said: on April 9, 2011

     Sandra – thanks so much! I love making homemade pierogies now that I’ve developed a good recipe for them –funny that I never made them from scratch before going gluten free, but I sure ate a lot of pre-made ones before! Every time I’ve taught them at a gluten-free cooking class, everyone loves them, but it’s really nice to hear from an expert that my flour is “excellent” for making pierogies gluten-free! : )

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3. ashlie said: on April 14, 2011

   Hey Jules,
   I just found out not to long ago that all cheese that you get from the store has some type of real cow cheese in it. So depending on how allergic someone is would depend if they could have the cheese or make there own cheese. I was wondering if you could show how to make a cheese? also is there any other subsitute for soy? I’m allergic to soy, gluten, and dairy so things get pretty hard around here.

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   • Jules said: on April 15, 2011

     Ashlie – you should check out my article on this site about dairy-free options and also my review of this great book called “Go Dairy Free.” In addition, I cover a lot of those kinds of questions in my latest book, Free for All Cooking. Hope that helps – there are lots of dairy-free and even soy-free options out there for us dairy-lovers!

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4. jacki said: on March 24, 2013

   Made these today and they turned out fantasic! Your book was actaully the first one I read after my daughter was diagnosed. I love your flour blend!

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   • Jules said: on March 25, 2013

     Thank you, Jacki! So glad you tried the recipe and loved it. Thanks for letting me know!!!

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5. Susan said: on April 21, 2013

   For those wondering about dairy and cheeses, we are GFCF in our house and found a tapioca based “cheese” that is completely vegan and surprisingly good when cooked.

   The brand is Daiya and they sell a cheddar, mozzarella and pepper jack flavor. It actually melts and the pizza we made was actually quite good. It is a weekly meal now in our home again. I have also made Mac and cheese with it and my son loves it in eggs.

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   • Jules said: on April 22, 2013

     Thanks Susan, Daiya is a great dairy-free brand to use. It’s always in my list of top dairy-free cheeses! Here are some others to look for, as well: Dairy-Free Cheese Recommendations.

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Trackbacks/Pingbacks

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