As a frozen food manufacturer, we are in a constant battle to keep our products completely frozen from us to you to maintain the integrity of the product. This was much easier when we only sold with in our province. As consumer demand increased for clean, allergy-free products we were approached by larger retailers/distributors and with a reach across our nation now, keeping our products frozen as it makes its way though out Canada to you has become our greatest frustration.
Stella’s Perogies are made with a rice flour base that dehydrates by nature. When thawed, the rice flour begins to absorb and draw moisture out of the dough causing the shell to lose its structure & breakage. Once cooked, they will become mushy if thawing and refreezing has occurred. That is why most gluten-free dough products are sold frozen so please cook and keep frozen!.
Methylcelluose and other additives allow for GF shelf-stable baked goods that help retain the moisture in products & make them resistant to drying out or at least slow down the thawing process. Methylcelluose is chemically-treated wood pulp.
I could add these ingredients to our dough to help make them more stable, however I struggle knowing that so many of our customers already have horrible inflammation and digestion issues causing bloating and IBS-like symptoms. Additives will only cause further stomach issues.
The issue for Stella’s - and for consumers - is ensuring that our products remain frozen from start to finish - OR add ingredients that would compromise our commitment to the people we want to feed.
Keep in mind some of our customers are vegan or have multiple allergies so adding egg or a dairy based additive to our dough is
something we can not do.
Please email us the good, bad & ugly!
We welcome your thoughts at firstname.lastname@example.org.
Founder of Stella’s Perogies.