Hi Christine, pasta recipes can be a bit tricky when made with gluten-free flour, and pierogi dough needs to be particularly sturdy. However, you might want to try substituting our Gluten-Free Measure for Measure flour for the Unbleached All-Purpose flour and adding an additional egg (for strength). We've also had good luck making our Gluten-Free Pasta recipe with our new Gluten-Free Pizza Flour (substituting an equal amount by weight of the pizza flour and omitting the xanthan gum), so you might consider using that recipe with the GF Pizza flour in order to make a slightly sturdier pasta dough for these pierogis. 

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