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The Gluten Free Cook
Freezing Gluten Free/Diary free pasta and pie crusts? 
22nd-Oct-2008 11:03 am
I was hoping to make some pre-made meals and keep them in the freezer, I have made a bunch of soups, now I would like to try some savory pies and maybe some ravaoli.     I am gluten free and dairy free  so it is a bit tricky.   Anyone have any experience of making such things and baking them?
22nd-Oct-2008 05:18 pm (UTC) - Freezing Gluten Free/Diary free pasta and pie crusts
Hi. I do not usually freeze what I make because everything gets eaten so quickly at my house. I do , however, know of a brand of pasta which I like and which is gluten- and dairy-free. Tinkyada Pasta Joy brand pasta contains brown rice, rice bran and water. They make lasagna noodles and I think they have spaghetti. They are a dry pasta brand, but the pasta is surprisingly good. Have you tried this or some other dry brand? I know that fresh is better, but this is a nice alternative.

As far as freezing pasta goes, I watch cooking shows as sort of a hobby, and I learned a little about freezing which may help you. Already-made meals are usually flash frozen, which is not something that the every-day consumer can do. However, if you are only freezing the pasta plain, then I would recommend placing it in a thin layer on a cookie sheet, uncovered, and place in the freezer. It should take 10-20 minutes to freeze. When it is frozen solid, place it in a seeled container in the freezer, and you should be good to go.

If you are trying to freeze pasta meals, I think you should divide it into small portions, place them into small containers on a cookie sheet in the freezer and wait 15-20 minutes for them to freeze solid. Then put lids on and keep the containers in the freezer.

I have tried making gluten-free pie crusts but not dairy-free, so I am afraid I have no advice for that one.

22nd-Oct-2008 07:55 pm (UTC)
I always use butter in my pie crusts, but you might try using Smart Balance as a substitute. As a bonus, it's also cholesterol free. :)

Other than that, I follow a regular pie crust recipe, altering it only slightly -- I use 50% starches (corn starch is good for crispness) and 50% flours in most flour mixes I do, and for a pie crust I add just a little bit of baking powder to make it a little lighter. I also tend to use just a little less gluten-free flour mix than I would use of all-purpose wheat flour, since gluten-free flours tend to be more dense and heavy.

I second the motion for Tinkyada Pasta Joy. My non-GF husband eats it too, without even complaining! :)
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