One of the most frequent inquires at GF Patisserie from clients is if Victoria will ever offer gluten free Perogies. The answer in short is no.
Too time consuming and the girls are doing whatever it takes to keep up with demand for their current line up of baked goods.
Once Victoria finds the right people for an expansion, I know she will offer all sorts of things. Like gluten free savory foods to take home. Think Gulasch, Fettuccine, and of course the quintessential Ukrainian/Canadian dish, Perogies.
Until then, let me tell you, with GF PATISSERIE'S flour mix these were a breeze to make and taste very much like the real thing. Perogies are not high on my list of foods, but I do eat them when they are good. These were good. VERY GOOD.
1 3/4 cups GF Patisserie Flour Mix
Some more for dusting
3 teaspoons Xanthan
2 large eggs
1 tbs. sour cream
1/2 cup water; more as needed
Salt & pepper
In a large bowl, combine the flour, eggs (Beat them first), sour cream, and 1/2 cup of water. If dough is sticky, add more flour.
While you fill the perogies, put 5 qt. water on to boil.
Drop the perogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another minute.
Fish them out with a spider and put them in a bowl. Sauté in butter, simply add some salt and pepper.
Bacon & Potato Filling:
3 medium starchy potatoes
2 tbs. unsalted butter; more as needed
1 small onion, chopped
1 clove garlic, finely minced 2tbs. freshly grated cheese