Noted celiac author and baking expert Jules Shepard gives easy, step-by-step instructions on how to make easy and delicious, no-compromise gluten-free pierogies! This dough is so versatile, and would make wonderful empanadas, too!
Sweet potatoes are an amazing, healthy complement to so many foods. Try them in my pierogies or ravioli for an amazingly delicious, unexpected filling!
Tweet Onion-Mushroom Sauté 1 1/2 lbs. Russet potatoes 6 oz. grated cheddar cheese or non-dairy alternative Peel potatoes and cut into quarters. Boil in salted water for 8-10 minutes, until tender but not mushy. Drain and mash in a large bowl. Stir in just enough of the sautéed filling mixture to the mashed potatoes to [...]
Tweet 1 medium yellow onion, finely chopped 1 cup mushrooms of choice, chopped 3 Tbs. extra virgin olive oil 2 Tbs. Jules Gluten Free™ All-Purpose Flour 2 cups gluten-free vegetable broth 1/4 tsp. salt 1/4 tsp. black pepper Sauté chopped onion and mushrooms in the oil until translucent. Stir in the Jules Gluten Free™ All [...]
Tweet In Fall of 2009, I was in Pittsburgh giving a lecture at the Center for Digestive Health and Nutrition’s 3rd Annual Conference on Celiac Disease, and teaching gluten-free cooking classes. I was repeatedly asked for recipes for gnocchi and pierogies. I have already published my amazingly easy recipe for potato or sweet potato gnocchis [...]
