Gluten-free karelian pies

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This recipe comes from Finnish Celiac Association's old webpage. Many users were looking for this recipe so I shared it here for everyone.

Gluten-free karelian pies (60 pcs)

Dough:

5 dl of water (lukewarm)
½ tablespoon salt
1 ½ dl Jytte flour (Semper or buckwheat flour will work too)
3 ½ dl buckwheat flour
3 ½ dl white flour (Semper flour)
1 ½ - 2 tablespoons cooking oil

Make a dough with mixer (can also be made by hand). Mix well. If you bake in the morning, make the dough the day before.

Stuffing:

Prepare rice pudding in 2 liters of milk and add 2 eggs in the cooled pudding.

Preparation:

Divide the dough into small portions and roll them into sheets. Put pudding on sheets and crinkle sides. Bake in 250-300 celcius degrees till the pies are beautiful brown. Oil with melted butter.

Karelian pies are usually consumed with eggbutter.

Original recipe: North Karelian Celiac Association

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Notice that anyone can add any kind of content into service. Also all advertised products are not gluten-free. Administrator is not responsible and you take full responsibility what you eat. If you notice vandalism or contents that include gluten, please notify the admistrator.

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More information

  • Original author
    Suviih 
  • Original language
    Finnish
  • Translation author
    Jezu 
  • Added
    12/28/2010 12:10 AM

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