IFT is coming up July 12-14 and this year it is back in Chicago. For our food sample we decided to put a new twist on a Polish favorite and a Chicago classic! This year we are featuring a whole grain, gluten free pierogi.
A pierogi is a traditional Polish dish that has become a Chicago classic. This stuffed dumpling is boiled and then sometimes pan-fried, depending on the filling. Our dough will use whole grain corn flour and rice flour (instead of the traditional wheat) to keep them gluten free.
Pierogi fillings can be sweet or savory – we will serve three different types so be sure to stop by often and see what flavors we are offering!
See how Didion’s ingredients will be used in our Pierogi:
WHOLE GRAIN CORN FLOUR
With great flavor, plus the added benefit of being gluten free, whole grain corn flour is a better option than many of the starch ingredients typically found in gluten free products. Whole grain corn flour bring all the bulk of other starches along with a pleasing flavor.
Corn bran — featured in the filling of the lunch/dinner pierogi — adds fiber, delivers unique mouthfeel and nut-like notes that round out the flavor profile.
Our pre-gelatinized corn flour creates a thick preservative- and additive-free sauce, and also acts as a dough conditioner to improve the pierogi wrapper’s texture and eating quality.
Come visit Didion Milling at IFT Booth 754 and see what they are all about!
By: Riley Didion, VP of Business Development at Didion Milling