Hi Linda! We haven't tried making gluten-free pierogi ourselves but we think you could replace the flour called for in the recipe with our Gluten-Free Measure for Measure Flour and add an egg to help with binding, along with a touch more flour to make the dough the proper consistency. We also think you'll have better luck steaming the pierogi rather than boiling them before sautéeing to prevent them from bursting. Best of luck and happy baking! 

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