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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Gluten Free Food Storage
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    Gluten Free Food Storage

    MilanzMom
    Sun Apr 23, 2006 12:44 pm
    Food.com Groupie
    I posted this question on the Special Diets thread, and should probably have posted it here instead. Any suggestions would be greatly appreciated! Thanks.

    I am new to gluten free cooking and baking and have a question about food storage. I am trying to make as much as I can from scratch, but am still in the learning stages of the whole gluten free world, so I'm relying on some prepackaged foods and premixed baking mixes, i.e. pancakes, bread, brownies, etc. Can anyone tell if everything I make from the prepackaged mixes needs to be refrigerated? So far, only the breadmix has said that it needs to be refrigerated after baking. I'm making brownies right now and am concerned about storage after they are cooled. Thanks for any information you can provide!
    Elisa72
    Sun Apr 23, 2006 1:42 pm
    Food.com Groupie
    Unfortunately, each product is different, so there is no standard guideline. You're already following the package instructions; other than that I can only suggest treating the foods as you do "normal" foods and see what happens.

    We've found from experience that most rice breads spoil quickly, so we keep out only what we can use in a day and freeze the rest. Things like muffins and brownies never last more than a day around our house icon_biggrin.gif
    MilanzMom
    Sun Apr 23, 2006 1:45 pm
    Food.com Groupie
    Elisa72: Thanks for your comments and suggestions. My problem with food storage and keeping things on the counter is that I only have one child (there are only 3 of us in my family), and muffins and brownie recipes usually yield 24, which for a family of 3, is a lot of food to consume in a day! I'll just have to start freezing more baked goods I guess. Any suggestions on that would be appreciated as well! Thanks again icon_biggrin.gif
    Sheynath
    Sun Apr 23, 2006 3:39 pm
    Food.com Groupie
    Freezing is a good idea for baked goods that will not be eaten within a couple of days. Since they do not have the preservatives of store bought items, they do not hold well over time. Refrigeration works for some items, but like the previous poster said, there is no firm rule on what works best. I have had success with freezing GF breads, muffins, brownies, cake, pie crusts and cookies.

    I have found that most cookies will stay for a few days on the counter, if kept in an airtight container. Breads I keep in the refrigerator because I do not like the change in texture that tends to occur after a day or two on the counter.

    Unfortunately, you will need to do some trial and error to find what will work best for your products - it depends what they are made of, how much moisure is in them and even how humid the environment is.
    MilanzMom
    Sun Apr 23, 2006 5:20 pm
    Food.com Groupie
    Sheynath: Thanks for your suggestions and tips. I appreciate you taking the time to respond. I'm looking for all the help I can get on the whole GF issue.
    Sheynath
    Sun Apr 23, 2006 6:04 pm
    Food.com Groupie
    You're welcome. I remember what it was like when I was first diagnosed, the doctor gave me a sheet of paper covered with everything I could never eat again, and that was it. They gave me no advice on what I could eat or how to substitute safe foods or cooking or storing or anything. Luckily I met a wonderful woman who's husband and son were celiac and she shared cookbooks and hints and tips, even baked me a couple of different loaves of bread to try. Eventually I learned quite a bit myself, but it sure helped in the beginning.

    Feel free to ask questions any time, I may not be able to help, but I'll try. If I can't, there are several other members here that are very knowledgeable in this area.
    MilanzMom
    Sun Apr 23, 2006 6:18 pm
    Food.com Groupie
    Sheynath: I so appreciate your help and your offer for assistance. I'm sure I'll be posting again! This whole GF thing is complicated, but I'm getting there! icon_biggrin.gif
    Karyl Lee
    Sat Apr 29, 2006 4:30 pm
    Forum Host
    As a person who cooks for a health food store, I can say that Pamela's brand brownies are good enough that non-celiacs snap them up. They keep quite well made with just oil and water, and once wrapped in plastic wrap, can be refrigerated and out on the counter both alternately depending on store hours. There is also a Millet and Flax bread by Rudy's that's GF and very tasty. It lasts quite well in the fridge, and is readymade.
    MilanzMom
    Sun Apr 30, 2006 11:25 am
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    Karyl: Thanks for the tips! icon_biggrin.gif
    Karyl Lee
    Sun Apr 30, 2006 10:25 pm
    Forum Host
    you're very welcome icon_biggrin.gif
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