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The new year has started out pretty awesome and to keep it going I decided to make Perogies.

Here’s what I used in the dough:
- El Peto Corn Free All Purpose Flour mix 1KG
- 1 cup of water
- 1/2 cup sunflower oil
- 2 tbsp corn starch
- 1 tbsp Bob’s Red Mill Flax seed meal + 2 tbsp water (egg mixture)

Filling:
- Mashed potatoes made with Hemp Bliss milk + sunflower oil
- Mozzarella Daiya cheese

Topping/Side:
- Shiitake mushroom bacon (marinated in Extra Virgin Olive Oil and baked off at 400 for 15 minutes)
- Tofutti Sour Cream

I really had no idea what I was doing, but I figure, okay let’s give it a shot. I really had to mix the heck out of this dough, it took about 10 minutes just to get it to a decent consistency, but I added too much water thinking it was dry as heck and then it just was this doughy goop; I added the corn starch and began kneading again and it turned into something decent. I’m very unfamiliar with this kind of dough, so I really am not the best person to ask, but I figure I won’t get better unless I try.

If you’re going to make this, I highly suggest you go by eye and if it’s not wet enough, add more oil versus water, water doesn’t seem like a good idea. Any gluten free vegan baking experts, please feel free to jump in, I could use help.

Here’s what things looked like: Continue reading →