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Help With Italian Cooking!

mannybspizza

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mannybspizza Newbie
mannybspizza
Posted

Hi Everyone,

This is my first post, and just want to say that I really appreciate this site! What a wealth of knowledge!

I own a pizzeria and we just added gluten-free pizza. Sales are doing well, and I'm working on an entire gluten-free Italian menu. (My new celiac customers are all but begging me to :))

I have 2 questions:

1) I'm looking for a recipe for a gluten-free hoagie/steak roll. I need something that I can make from scratch. If I have to spend to much on a mix, I'd have to charge too much for the finished product. I'm trying to keep my prices as fair as possible.

2) I'm looking at DeBoles or Tinkyada pasta (lasagna, large shells, penne). Can they be cooked, portioned, and frozen; then thawed at a later date?

Thanks in advance for your input!

Heather

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musikate Apprentice
musikate
Posted

Where are you located? I want to go eat there, then hug you!

mannybspizza Newbie
mannybspizza
Posted
  • Author

Hi Kate!

We're located in Bethlehem, PA. About 45 minutes NW of Philadelphia. Your reaction is pretty much the same that I'm getting from everyone.

This past weekend, we had 1 family down from NY state, and 1 from Northern NJ. Plus 4-5 local families. I knew the "locals" with Celiac Disease would be excited, but I never thought people would travel so far for pizza!

musikate Apprentice
musikate
Posted
Hi Kate!

We're located in Bethlehem, PA.  About 45 minutes NW of Philadelphia.  Your reaction is pretty much the same that I'm getting from everyone.

This past weekend, we had 1 family down from NY state, and 1 from Northern NJ.  Plus 4-5 local families.  I knew the "locals" with Celiac Disease would be excited, but I never thought people would travel so far for pizza!

<{POST_SNAPBACK}>

Do you have a website? Can you give me your address? I live about 1hr and 20 min away from Bethlehem.

Jnkmnky Collaborator
Jnkmnky
Posted

I've never frozen tinkyadas, but they do hold up well in a thermos for kids going to school. They don't get mushy. I don't know about deboles. You'll probably have to try a small portion out to see if they turn to mush after freezing then reheating. Knowing that they stay firm enough while being kept warm should mean they'll make a great "daily special" that can be kept in a hot tray. You should scour the baking section here. There are many great cooks amongst the ranks of Celiacs here. I've seen many recipes for hot dog/hamburger buns from scratch. There's gotta be one around here somewhere. Try my "sloppy Pizza" recipe in your gluten-free pizza selection. I make them with Manwich Sloppy Joe sauce which is gluten free and chopped meat and moxzzerella. :D

Jnkmnky Collaborator
Jnkmnky
Posted

I meant Mozzerella, of course. Wouldn't want you to think it was some weird Chreese concoction. :blink:

moving on Apprentice
moving on
Posted

I use the Tinkyada giant shells. After cooking and filling them, I freeze them on a tray. I have read gluten-free pasta is not good in salads since it gets hard. I love having almost cooked meals in the freezer since eating out has become more difficult.

Wish you were closer - 800 miles is a bit of a trip for dinner. I know I should have never relocated.

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