Developing a formula for production of high quality gluten-free perogies on a large scale.

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Gluten is a protein found in three major grains (wheat, barley and rye). It is the main component for forming the perfect dough for any type of product. Gluten is included in countless number of food products (such as bread, pasta, pastries, snacks) that are processed from the above mentioned grains. Gluten can gradually damage the intestines of people with celiac disease, preventing the absorption of vitamins and minerals and setting off a slew of related health problems. The demand for gluten-free product formulations can be met by using other grains such as rice, sorghum, maize, millet, and/or pseudo cereals such as amaranth, quinoa and buckwheat. From these mentioned cereals, it is a challenge to obtain dough that has rheological characteristics similar to that of wheat dough and testing must be conducted to ensure product quality is not compromised. Perogies are dumplings of unleavened dough that require special storage, handling and cooking quality parameters. Thus, there is a need to source gluten-free composite flour with unique properties to deliver the required attributes for processing perogies.