When I saw this recipe for Gluten Free Keilke or Vereniki Dough posted over at Mennonite Girls Can Cook, I knew it was going to be on my MUST TRY list! And boy, I have not been disappointed. Although I have not used the dough for perogies yet, we have loved the noodles with some cream gravy & onions…yum! After going gluten-free, I thought that the perogies & keilke were off the list for life, but that wasn’t the case at all. Thank you, Julie, for the great recipe!! The dough rolls out and cuts fabulously, and when they cook up, they separate nicely. Very impressed! We’ve started making a triple batch of this recipe, so there would be enough for lots of leftovers too, because fried up the next day, they taste fantastic! This Mennonite girl is happy. 🙂
To get the full recipe, visit The Mennonite Girls Can Cook.
Good job Jeanine..you certainly are doing a good job in food prep. You are not missing any kind of food that you enjoy. Great pic..makes me hungry for homemade noodles.
betty r says
Oh my Jeanine now I am hungry for noodles too..how far again to your house?? lol
Julie does a great job of submitting gluten free recipes on our blog.
Seeing that pic makes me hungry for them too, Betty. 🙂
How far?? Well, just over the river & through the woods! lol
And Julie does an AMAZING job with GF recipes! Love it!
Maureen "Hold The Gluten" says
Holy moly!!! Between yesterday and today’s posts, I am in need for some pierogi goodness right away!!! Um, what time is dinner tonight?! 🙂
Barb R says
After complaining about GF bread, I tried this recipe and have to say its the best one yet. My bread was flat on top, maybe because I had to substitute some ing. I can’t do dairy so I used rice milk instead of the water and left out the skim milk powder. I also subbed honey for the sugar, and used traditional yeast because that was what I had. My whole family enjoyed it!
Love the new look. Surprise!! I had some cottage with MALTODEXTRIN and had a reaction. The carton was labled gluten-free but it seems some people aren’t up on that. I did e-mail the distributers. Margaret
Thankfully Maltoxetrin is gluten free. Unfortunately, it means you reacted for another reason. Navigating a Celiac lifestyle is challenging enough, this link makes it a little bit easier.
Jeanine, is there a dairy free version for this receipie?
Thank you in advance
I don’t have a dairy free version of these same noodles, since this recipe relies quiet heavily on dairy. However, here is a recipe that a reader made for a homemade noodle that does not have any dairy. http://www.thebakingbeauties.com/2011/01/aines-real-honest-to-goodness-noodles.html
Will that receipe work for vareniki you think ?
No, I don’t think it would. Makes great noodles for noodle soup though. 🙂 For vereniki, I’d probably lean towards using a tortellini dough instead. I’ve had my eye on this one, although I haven’t tried it yet: http://noglutennoproblem.blogspot.ca/2011/07/gluten-free-ratio-rally-tortellini.html
I tried to make these perogies but the dough was incredibly sticky. I could barely knead it because the dough just stuck to my hands and adding more tapioca flour didn’t see to help. What did I do wrong? Are you supposed to chill the dough first?
I would really like to make these but cannot find cream style cottage cheese. Is there a substitute or could I blend small curd? I live on the west coast, maybe a regional thing? Thanks.
Hmm…I’m not sure! The gal that created this recipe also lives on the west coast, so that shouldn’t be a problem. Any creamy cottage cheese should work, just not the very dry cottage cheese.
You could try adding a little heavy cream to dry cottage cheese. I have used that as a sub for other recipes using creamed cottage cheese with good results.