Perogies

Delicious and so easy! Top these with a mixture of onions sauteed in butter, stir in some gluten-free breadcrumbs to the mixture and let heat through before topping the perogies.

1 cup rice or sweet rice flour
2/3 cup tapioca starch
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp xanthan gum
1/2 cup water
1 egg
2 tsp. oil or melted butter

Add the dry ingredients to beaten wet ingredients and blend to a soft dough. Roll out the dough until thin and then using a glass or a perogie cutter, cut into circles. Fill with your choice of fillings and pat some warm water along the edges to help seal them tightly, then seal lightly with a fork. We love to add a mixture of mashed potatoes, butter, salt, pepper and shredded cheddar cheese.

If you want to freeze these, place them on a cookie sheet in a single layer until frozen, then transfer them to another container.

If you want to eat these right away, place them in rapidly boiling water for a couple of minutes. They should rise to the top after a bit, then let them boil for at least another 30 seconds before removing them with a slotted spoon.