Cooking disaster

What would have been filling for pierogies.

I know this post isn’t what food blogs are about. Usually, food blogs showcase delicious recipes or useful products, all artfully arranged and well photographed— but I haven’t posted in a while, and I felt like sharing.

Since I once lived down the street from the Polish Market in Hamtramck, pierogies— those wonderful, carbohydrate filled Polish comfort foods— have been high on the list of things I’ve missed since going gluten-free. And this past weekend, I tried out a gluten-free recipe of my own.

It didn’t end well.

A couple things went wrong: first, I rolled the dough out waaaay to thick; I baked my pierogies, instead of boiling or frying them; and last, I tried out a new flour without knowing anything about it.

Well, they vaguely resemble stuffed biscuits. Not bad, but nothing like pierogies.

However, this has given me an idea: gluten-free pasties. If you’re not from Michigan, or have never read Neil Gaiman’s American Gods, you may wonder what a pasty is.

(And FYI: that word is pronounced with a twangy, nasally, Midwestern “A,” much different than the exotic dancer ‘clothing.’)

The flour I used— brown rice flour— has an earthy taste, once baked. And when the dough browned in the oven, they did look remarkably like little miniature pasties.

So, this weekend I’m going to try my hand at wheatless pasties. Wish me luck!