Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
February 3, 2009 at 9:28 am
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
February 3, 2009 at 1:06 pm
Oh my Jeanine now I am hungry for noodles too..how far again to your house?? lolJulie does a great job of submitting gluten free recipes on our blog.
February 3, 2009 at 1:15 pm
Seeing that pic makes me hungry for them too, Betty. 🙂How far?? Well, just over the river & through the woods! lolAnd Julie does an AMAZING job with GF recipes! Love it!
Maureen "Hold The Gluten" says
February 3, 2009 at 2:19 pm
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
February 10, 2009 at 9:49 pm
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!
April 24, 2009 at 6:20 pm
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
November 2, 2017 at 1:22 pm
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.
September 12, 2012 at 11:37 pm
Jeanine, is there a dairy free version for this receipie?
Thank you in advance
September 13, 2012 at 6:50 am
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
September 13, 2012 at 1:08 pm
Will that receipe work for vareniki you think ?
September 13, 2012 at 2:18 pm
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
September 29, 2012 at 2:13 pm
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?
January 30, 2013 at 11:34 pm
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.
January 31, 2013 at 7:12 am
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.
March 21, 2013 at 7:28 pm
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.
March 21, 2013 at 7:33 pm
Your email address will not be published. Required fields are marked *