Does gluten-free Pasta Freeze Well?
Posted 27 July 2009 - 03:58 PM
This weekend I was thinking about making Lazagna, some sort of pasta/chicken/veggie meal, and some Chicken cordon blue. I know rice freezes well, so I'm assuming that the rice pasta will freeze well also. The other pasta I have on hand is quinoa.
Will these both hold up well in the freezer?
Any suggestions on what to use to replace bread crumbs for the chicken cordon blue? I have some Pamela's baking mix on hand, would that work well?
Also, does anyone know if italian sausage is gluten-free? I would probably just grab the kroger's brand.
Posted 27 July 2009 - 05:28 PM
As for sausage, you can't be sure unless you check the label or the company website. I believe Premio brand is gluten-free.
For bread crumbs, I make my own bread. I'm sure a bread mix would work, but you still have to make it into bread first. Don't just use the bread mix to replace bread crumbs, although it would probably work to replace flour. Bake the loaf, cut it into slices, eat a few while it's still fresh, then cube the rest and let it dry for a few hours to overnight covered with a towel to keep it clean. Bake in the oven at 250, stirring every 30 minutes, until the cubes are nice and dry. Crumb them up in a food processor - a blender works, but I think the crumbs get too small. Store the crumbs in a heavy ziploc bag in the freezer. Other options are to get gluten-free cereal like a corn flake or Chex style and crush it to the fineness you like for breading.
I never liked bread anyway.....
Posted 28 July 2009 - 07:57 AM
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